*Correspondence: prachi1993gandhi@gmail.com; +91 7600006493 (Received: June 19, 2021; accepted: September 16, 2021) Citaton: Gandhi PR. Enriching Lactobacilli from Fermented Pulse Dal Flour-Analyzing its Efcacy in Utlizing Carbohydrates and Producton of α-galactosidase Enzyme During Pigeon Pea Fermentaton. J Pure Appl Microbiol. 2021;15(4):2003-2018. doi: 10.22207/JPAM.15.4.22 © The Author(s) 2021. Open Access. This artcle is distributed under the terms of the Creatve Commons Atributon 4.0 Internatonal License which permits unrestricted use, sharing, distributon, and reproducton in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creatve Commons license, and indicate if changes were made. Gandhi | J Pure Appl Microbiol | 15(4):2003-2018 | December 2021 Artcle 7118 | htps://doi.org/10.22207/JPAM.15.4.22 Print ISSN: 0973-7510; E-ISSN: 2581-690X ReseARCh ARtiCle OPeN ACCess www.microbiologyjournal.org 2003 Journal of Pure and Applied Microbiology enriching lactobacilli from Fermented Pulse Dal Flour- Analyzing its Efcacy in Utlizing Carbohydrates and Producton of α-galactosidase enzyme During Pigeon Pea Fermentaton Prachi R. Gandhi Department of Microbiology and Biotechnology Centre, Faculty of Science, The Maharaja Sayajirao University of Baroda, Vadodara - 390 002, Gujarat, India. Abstract Pigeon peas are an excellent source of carbohydrates, proteins and other nutrients. Many traditonal fermented foods are prepared from cereals and combinatons of cereals and pulses that usually contain Lactc acid bacteria (LAB), Bacillus, Enterococcus and yeast. Lactobacillus can be used as a starter culture for such fermentaton using pulses, as very few reports are available on fermented pulse-based products. Hence, pulse dal four was used as a source for isolaton of Lactobacillus to maintain their functonality, growth characteristcs and actvity during food processing. In this study, we investgated the potental of lactobacilli from fermented pigeon pea to utlize carbohydrates, the ability to degrade non-digestble oligosaccharides and the producton of the α-galactosidase enzyme. Lactobacillus isolated from six diferent pulse dal four grew well during fermentaton with carbohydrates in mMRS medium. Among Lactobacillus species, only Lactobacillus brevis displayed the highest α-galactosidase actvity (1.24 U/ ml), where rafnose was added as the sole carbohydrate source in the medium. The isolate was further tested in pigeon pea fermentaton, where it showed maximum actvity (1.86 U/ml) and complete hydrolysis of non-digestble oligosaccharides was observed. Overall, usage of Lactobacilli could be an excellent opportunity to design and develop a novel pulse-based fermented product contributng to benefcial bioactve compounds and improving the propertes of food. Keywords: Cajanus cajan, Lactobacillus, Fermentaton, Carbohydrate utlizaton, Non-digestble oligosaccharides, α-galactosidase (α-gal) actvity