The ob jective of this study were to select amylase and pululanase producing lactic acid b acteria (LAB) for taro fermentation and to find out the length of fermentation time that will produce short chain polysaccharide. Fourty one LAB isolates were selected b ased on the amylase and pululanase activity (U/mL). Three isolates of LAB i.e. Lactob acillus plantarum D-240, SU-LS67 and SU-LS59 demonstrated the highest enzyme activities among other strains. The amylase activity for those three

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... s was 2.57, 2.70, and 2.50 U/mL, respectively and the pullulanase activity was 2.72, 2.88 and 2.91 U/m L, respectively. Genotypic identification was conducted for strains SU-LS59 and SU-LS67. Strains identification b y sequencing the gene encoding 16S rDNA and phylogenetic analysis using Neighb or Joining method showed that b oth isolates were identical to Leuconostoc mesenteroides NBRC 100496T (AB681194 ) with a b ootstrap value of 100%. Either single or mixed culture of L. plantarum D-240 and L. mesenteroides SU-LS 67 were then used as starter in taro fermentation and DP values of the taro starch were examined at various fermentation times (0, 6, 12, 18, 24 h). The results showed that applying 2% mixed culture (10 8 CFU/mL) of L. plantarum D-240 and L. mesenteroides SU-LS 67) at the ratio of 1:1 as starter in taro fermentation was found more effective than the single cultures due to its ab ility to hydrolize and generate starch with DP value around 27 after 18 h fermentation. Starch with DP values b etween 19-29 was considered suitab le for the formation of resistant starch (RS) during autoclaving -cooling cycles. This finding might b e advantageous as preliminary treatment for the production of RS-rich taro flour through autoclaving-cooling process.