Different types of lactic acid bacteriaw were isolated (LAB) from legume plants. A total of fifty LAB strains were isolated from legume plants and analysed its growth profiles in Alfalfa and crimson clove soups. Results suggested that all strains were able to grow in alfalfa and crimson clove soups. However, only seven strains were growing well and reduced the pH of the soups than the other strains. The selected strains were characterized and identified by biochemical and molecular tools. Results demonstrated that all strains belonged to the Pediococcus pentosaceus. Also, strains can produce industrially important enzymes and ferment the different carbohydrates substrates in-vitro. Overall results suggested that isolated LAB could be considered as potential strains to improve the fermentation process

• Palaniselvam Kuppusamy(Grassland and Forage Division, National Institute of Animal Science, Rural Development Administration)
• Ilavenil Soundharrajan(Grassland and Forage Division, National Institute of Animal Science, Rural Development Administration)
• Ki Choon Choi(Grassland and Forage Division, National Institute of Animal Science, Rural Development Administration)