Isolation, Characterization and Identification of Lactic Acid Bacteria from Fermented Sorghum Dough Used in Sudanese Kisra Preparation

摘要

Forty two isolates were selected from 15 samples of traditionally fermented household starter dough from Khartoum state and also from laboratory-prepared fermented dough. Isolates were phenotypically characterized by their ability to ferment 21 carbohydra