Abstract

Fermentation has been used since ancient times as an easy method of vegetables’ preservation, which also maintains and improves the nutritional and sensory properties of the final products. The lactic acid bacteria (LAB) involved in fermentation are generally recognized as safe. Lactic acid bacteria are a group of Gram positive, non-respiring, non- spore forming, cocci or rod, which produce lactic acid as the major end product of the fermentation of carbohydrate. This study isolated LAB from naturally-fermenting young muskmelon (Cucumis melon Linn) in 10% brine solution at pre-determined time intervals using the standard pour plating technique.  A total of 18 isolates were chosen and purified by streak plating on MRS agar medium and incubated at 37˚C for 24-48h. Physiological and biochemical characterization of the isolates were carried out. Fermentation of carbohydrates was determined using the API 50 CHL System.  Results of the study revealed that out of the three (3) strains of selected LAB strains; one strain was identified as Lactobacillus brevis while the two strains are Pediococcus pentosaceus. These LABS are potential inoculants for commercial production of fermented fruits and vegetables.

Keywords: Lactic Acid Bacteria; Fermentation; Cucumis melon Linn;  Lactobacillus brevis; Pediococcus pentosaceus

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Citation

Citation: : Norng Chakriya., et al. “Identification of Lactic Acid Bacteria from Fermented Young Muskmelon (Cucumis melon Linn)".Acta Scientific Nutritional Health 5.2 (2021): 120-125.

Copyright

Copyright: © 2021 : Norng Chakriya., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.