This study investigates the useful of protein-rich extract from sesame seed as the only source of nourishment for the development of lactic acid bacteria. Unstructured mathematical and Gompertz model were proposed as part of the screening process to characterize growth, lactic acid production, pH drop, and nutrient consumption by Lactobacillus plantarum in defatted extract in order to compare their appropriateness for the manufacture of a fermented beverage. This medium contains a significant amount of nutrient, which allowed L. plantarum to proliferate before its cell counts began to decline. The largest amount of biomass reached (0.4506 g L −1 ). L. plantarum was increased by nearly 4 times in defatted protein extract. However, there was a 79.51% drop in sugar content and a 23.83% decrease in protein level. The findings of this study suggest that fermentation of sesame seed employing L. plantarum has the potential to lead to the creation of a variety of functional meals.

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