Characterization and Distribution of Microorganisms Associated with Kisra Bread Preparation from Three Sorghum Varieties in Sudan

The aim of the present study is to identify and quantify the microorganisms involved in the traditional fermentation of sorghum (Sorghum bicolor) flour of three local cultivars (Fetarita, Safra and Ahmer) used for kisra bread production. Fermented dough was prepared in the traditional way used by Sudanese housewives. Biochemical changes in the three sorghum varieties showed a drop in pH from 5.9 to 3.80 while, titratable acidity (% lactic acid) increased from 0.22 to 1.4% after 24 h fermentation. The microbiological analysis revealed that lactic acid bacteria dominated over the Enterobacteriaceae group, yeasts and molds, indicating that sorghum fermentation was mainly lactic acid fermentation. The identification and distribution tests of the microorganisms showed that Pediococcus was the dominant lactic acid bacterium. Enterobacteriaceae groups were not detected after 16 h fermentation. Similar to Pediococcus, Aspergillus niger and Klebsiella pneumoniae were dominated over the other molds and Enterobacteriaceae group, respectively.