Pakistan Journal of Nutrition1680-51941994-7984Asian Network for Scientific Information10.3923/pjn.2009.1814.1818Kisra Preparation]]>AliAsmahan A.MustafaMuna M.112009811Forty 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 carbohydrates using API 20 CHL kits and additional biochemical tests. Lactic Acid Bacteria (LAB) and yeasts were enumerated. The pH and lactic acid content were also determined. The LAB counts in household fermented dough varied between 7.1 and 9.4 log cfu ml-1 and yeast counts between 4.3 and 7.7 log cfu ml. The pH of household starter ranged from 3.7-4.5. The initial numbers of LAB in laboratory-fermented sorghum dough were increased from 5.5-9.0 log cfu ml during fermentation. Yeasts increased from 4.3-7.7 log cfu ml at 19 h. The pH declined from 5.04 to around 3.7. Lactic acid increased from 0.03-1.25%. Lactic acid bacteria isolated from both traditionally and laboratory prepared fermented dough were Lactobacillus fermentum, Lactobacillus amylovorus and Lactobacillus brevis. The yeast isolates were identified as Saccharomyces cerevisiae.]]>AACC.,19838th Edn.,Abd-Elmoniem, O., E. Halifax and H.E.T. Abdullahi,199449265269Adegoke, G.O. and A.K. Babalola, 198865449453Akinrele, I.,197021619625AOAC, 197512th Edn.,pp: 811-817pp: 811-817Banigo, E.O.I. and H.G. Muller,1972S217221Banigo, E.O., J.M. de Man and C.L. Duitschaever,1974Ogi using a new improved processing system.]]>51559572Barrnett, J.A., R.A. Payne and D. Yarrow, 1983Barrnett, J.A., R.A. Payne and D. Yarrow, 19902nd Edn.,Choi, S., L.R. Beuchat, L.M. Perkins and T. Nakayama, 199421335340Dziedzoaze, T.N., W.O. Ellis and J.H. Oldham,19961996pp: 1725Garvie, E.I.,19861986pp: 1071-1075pp: 1071-1075Gobbetti, M., A. Corsetti and J. Rossi, 199441456460Halm, M., A. Lillie, A.K. Sorensen and M. Jakobsen,199312531536Hamad, S.H., G. Boecker, R.F. Vogel and W.P. Hammes,1992kisra production.]]>37728731Harrigan, W.F. and M.E. McCance,19761st Edn.,pp: 25-29pp: 25-29Harrigan, W.F.,19983rd Edn.,Kandler, O. and N. Weiss,19861986pp: 1216pp: 1216Lei, V. and M. Jakobsen,2004koko and koko sour water, African spontaneously fermented millet porridge and drink.]]>96384397Mbugua, S.K., 1984503643Melaku, U. and R.M. Faulks, 1988Eragrotis tef.]]>27181189Mensah, P.P.A., A.M. Tomkins, B.S. Draser and T.J. Harrison,199170203210Mohammed, S.I., L.R. Steenson and A.W. Kirleis,1991Sudanese kisra.]]>5725292533Mugula, J.K., S.A. Nnko, J.A. Narvhus and T. Sorhaug,2003togwa, a Tanzanian fermented food.]]>80187199Murkuru, S.,19921992pp: 47-56pp: 47-56Nche, P.F., J.R. Nout and F.M. Rombouts, 199419191197Odunfa, S.A. and S. Adeyele, 19853173180Owuama, C.I.,199713253260Oyewole, O.B.,19978289297Sakai, H. and G.A. Caldo, 1985631116Soni, S.K., D.K. Sandhu and K.S. Vilkhu, 19852175181Sanni, A.I.,1993188595Schillinger, U. and F.K. Lucke,19874199208Steinkraus, K.,1996Antony, U., G. Sripriya and T.S. Chandra,1996Setaria italica).]]>56381384Lodder, J.,19702nd Edn.,