[01] Fatin Hassan Osman Farahat, Department of Food Science and Rural Development, Faculty of Agriculture, Omdurman Islamic University, Omdurman, Sudan. [02] Sara El Kheir Mustafa, Nutrition and Food Science Department, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan. [03] Abdolmultalb Mohamed Khatir, Department of Food Science and Rural Development, Faculty of Agriculture, Omdurman Islamic University, Omdurman, Sudan. [04] Khadir Ebrahem Abdelhakam, Department of Food Science and Rural Development, Faculty of Agriculture, Omdurman Islamic University, Omdurman, Sudan. [05] Alsiddig Shallie Habbani, Department of Food Science and Rural Development, Faculty of Agriculture, Omdurman Islamic University, Omdurman, Sudan.

Two of sorghum varieties flour and starters purchased from Shambat food center while starter was collected from Khartoum, Khartoum north and Omdurman. Themicrobiology and biochemical changes that occurred during the traditional fermentation of Dabar and Fetiritadoughs for Kisra making were studied, the fermentation was found to be mainly a lactic acid fermentation there were no significant differences in numbers and speeches of bacteria between the doughe of the two varieties. Eight species of lactic acid bacteria were isolated from the dough that collected from the different areas in Khartoum states even of them are lactobaciilus and one is streptococcus. The main metabolic products of the fermentation were lactic acid and acetic acid with end concentration of about 1% and 0.3% respectively the pH dropped from 6.2 to about 3.7. Fermentation with single and mixed culture of the dominant isolates showed that the mixtures were faster in the higher fermentation rates.

Fermentation, Flour, Dough, Kisra, Lacticacid bacteria, Yeast

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