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

Starch gel electrophoresis was used to examine the banding pattern of Esterase isozyme in the leaf, root-nodule and seedling of four wild legume species, Trifolim repense, Glycine soja, Phaseolus nipponensis and Vigna uexillata. The number of band, enzyme

Red clover, ladino clover, white clover, alfalfa, 차풀 그리고 갈키나물등 6종의 콩과식물에서 잎과 줄기의 Esterase Isozyme를 추출하여 starch gel 전기영동법으로 분리한 후 염색하여 종간 차이점을 고찰하였다. 공시된 식물의 Esterase Isozyme의 band수, 염색강도, 이동속도는 종간에 차이가 있었다. 그러나 동일종에 있어서는 alfalfa를 제외하고는 잎과 줄기사이에 band의 수는 차