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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 with fermentation time and reached a plateau at approximately 18 h. At the end of 24 h, sorghum batter pH had dropped from 5.95 to 3.95 and the batter had a lactic acid content of 0.80%. The microbial population during the 24 h of fermentation consisted of bacteria (Pediococcus pentosaceus, Lactobacillus confusus, Lactobacillus brevis, Lactobacillus sp.,Erwinia ananas, Klebsiella pneumoniae , andEnterobacter cloacae ), yeasts (Candida intermedia andDebaryomyces hansenii ), and molds (Aspergillus sp.,Penicillium sp.,Fusarium sp., andRhizopus sp.).P. pentosaceus was the dominant microorganism at the end of the 24-h fermentation. When three consecutive fermentations using an inoculum from the previous fermentation were carried out, the bacterial population increase plateaued at 9 h. The microbial populations in these fermentations were dominated byP. pentosaceus.

Isolation and Characterization of Microorganisms Associated with the Traditional Sorghum Fermentation for Production of Sudanese Kisra