Table 2 shows the lactic acid produced by the LAB strains. It ranged within 0.11-1.96 mg/l in which L. plantarum LPF2 had the highest at 36 hrs after incubation. Reasonable quantity of lactic acid was produced by the isolates agreed with the report of Pinthong et al. (1980) that lactic acid bacteria could also lead to products with sufficient acidity (low pH) for good keeping properties.