_____________________________________________________________________________________________________ *Corresponding author: E-mail: musille2003@yahoo.com; Microbiology Research Journal International 31(4): 62-76, 2021; Article no.MRJI.69274 ISSN: 2456-7043 (Past name: British Microbiology Research Journal, Past ISSN: 2231-0886, NLM ID: 101608140) Exploitaton of the Functional Properties of Leuconostoc mesenteroides and Lactobacillus plantarum as Probiotic using Soyabeans Flour as Vehicle Abdulkadir Musliu 1* , Muhammed Yusuf 1 and Sulaimon Adebisi 1 1 Department of Science Technology, Waziri Umaru Federal Polytechnic Birnin Kebbi, Kebbi State, Nigeria. Authors’ contributions This work was carried out in collaboration among all authors. Authors AM and MY designed the study, performed the statistical analysis, wrote the protocol and wrote the first draft of the manuscript. All the authors managed the analyses of the study. Author SA managed the literature searches. All authors read and approved the final manuscript. Article Information DOI: 10.9734/MRJI/2021/v31i430313 Editor(s): (1) Dr. Mehdi Razzaghi-Abyaneh, Pasteur Institute of Iran, Iran. Reviewers: (1) T. Uma Maheswari, Annamalai University, India. (2) Rajesh Kumar, RAJUVAS University, India. Complete Peer review History: https://www.sdiarticle4.com/review-history/69274 Received 08 April 2021 Accepted 12 June 2021 Published 13 July 2021 ABSTRACT Lactic acid bacteria produce a variety of antimicrobial compounds such as acetic acid, hydrogen peroxide, diacetyl on them as a natural competitive means to overcome other microorganism sharing the same niche. Seven different strains of Leuconostoc mesenteroides and Lactobacillus plantarum were screened for their ability to produce enzymes and metabolites. They were also screened for their ability to withstand some physiological stress like acid tolerance, temperature, salt concentration and antibacterial activity. Leuconostoc mesenteroides S3 and Lactobacillus plantarum Yh1produced values significantly different to other five isolates and they were selected. These functional properties were exploited in the fermentation of soyabean in order to obtain a probiotic vehicle. The selected isolates were used as starter both singly and in consortium. This research work also finds out the suitability of soya beans flour as a vehicle for probiotic microorganisms (Lactobacillus plantarum and Leuconostoc mesenteroides). The cleaned, dried and roasted soya Original Research Article