ArticleCurrent microbiology2026
Comparative Study of Lactic Acid Production by L. plantarum, L. brevis and L. rhamnosus from Mahula (Madhuca latifolia L.) Flowers, and Evaluation of Lacto-pickling by the Efficient L. plantarum Strain.
Article in Current microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The production of lactic acid via microbial fermentation of low-cost substrates has reignited research interest as an alternative to petrochemicals. Flowers of Madhuca latifolia L. (mahula) are a low-cost carbohydrate source for the production of lactic acid using Lactobacillus strains. In the current study, three Lactobacillus strains, L. plantarum (MTCC 1407), L. brevis (MTCC 1750) and L. rhamnosus (MTCC 1408) were used for lactic acid through submerged fermentation of M. lactifolia flowers. The highest lactic acid-producing strain, L. plantarum was used for lacto-pickling of carrot and chilli cubes. The qualitative production of lactic acid, antioxidant property, morphological (SEM), and chemical characteristics (FTIR, HPLC) of the fermented pickles were analysed to asses efficiency of microbial fermentation, structural alteration, metabolites formation and enhancement of functional property. The confirmation of the lactic acid peak was evident from HPLC analysis, and SEM results confirmed the attachment of L. plantarum with fermented pickles. The pickles showed increased radical scavenging activity, and sensory evaluations validated the acceptability of these pickles. It is evident from the study that L. plantarum is an efficient strain for the production of probiotic-rich fermented vegetable products. This study also showed that the mahua flower could serve as a low-cost carbohydrate substrate towards production of lactic acid.
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