ISOLATION AND IDENTIFICATION OF SOME MICROORGANISMS RESPONSIBLE FOR FERMENTATION OF SORGHUM DOUGH

Abstract

Naturally fermented dough made of sorghum flour was used as a main source to isolate some microoganisms which are responsible of fermentation occurred in producing (Kisra) bread. Morphological and biochemical tests were used for the identification of these isolates up to the species and they were seven isolates which belonged to the genus Lactobacillus, 3 Lb. fermentum, 2 Lb.xylouse, 1 Lb. plantarum and 1 L b. curvatuse. Nine spherical isolates were identified as Leuconostoc lactis (3), Enterococcus cecorum (3) and other 3 were Enterococcus dispar, also 3 isolates of yeast were identifed as genus Dekkera . It is important to point out that En. cecorum , En. dispar and Dekkera were docummented for the first time as a part of sorghum dough fermentation.