Isolation and characterization of microorganisms associated with the traditional sorghum fermentation for production of sudanese kisra.

摘要: Sorghum flour obtained from Sudan was mixed with water in a 1:2 (wt/vol) ratio and fermented at 30°C for 24 h. The bacterial populations increased fermentation time reached plateau approximately 18 At the end of h, sorghum batter pH had dropped 5.95 to 3.95 lactic acid content 0.80%. microbial population during h consisted bacteria (Pediococcus pentosaceus, Lactobacillus confusus, brevis, sp., Erwinia ananas, Klebsiella pneumoniae, Enterobacter cloacae), yeasts (Candida intermedia Debaryomyces hansenii), molds (Aspergillus Penicillium Fusarium Rhizopus sp.). P. pentosaceus dominant microorganism 24-h fermentation. When three consecutive fermentations using an inoculum previous were carried out, increase plateaued 9 these dominated by pentosaceus.