Association of lactic acid bacteria (LAB) on the edible plant surfaces is well known. These are beneficial organisms, to exploit their properties . association of LAB on surfaces of raw edible fruits and vegetables a study was conducted. Six samples viz., guava, amla, radish, carrot, coriander and fenugreek were chosen for research studies. LAB were isolated by standard plate technique. Spoilage bacteria and molds were isolated from same spoiled fruits and vegetables by standard plate count method. Spoilage moulds viz., Penicillium sp., Fusarium sp., Cephalosporium sp., Rhizopus sp., Aspergillus niger and Aspergilus flavus. 30 LAB isolates were isolated. The highest LAB population was present on carrot’s surface . (214 x 103 CFU/g) followed by coriander ( x 103 CFU/g) and guava ( x103 CFU/g).
