摘要：A study was carried out to identify lactic acid bacteria (LAB) isolated from chibuku that would be later assessed for potential as starter cultures. Thirty-eight isolates were Gram stained and the 20, which were Gram positive, were identified to genus level using morphological, physiological and biochemical tests. Five genera of lactic acid bacteria were identified and these were Lactobacillus (seven isolates coded B1, B2, C4, E3, E6, F1 and F4), Lactococcus (five isolates: E1, F5, G5, G6 and H1), Leuconostoc (three isolates: E2, D5, F6), Streptococcus (two isolates: G2 and G4) and Enterococcus (three isolates: B3, B4 and G3). From these genera, eleven isolates five from the genus Lactobacillus, three from Lactococcus and three from Leuconostoc were selected for identification to species level using API 50 CH kits. The Lactobacillus strains were identified as follows: two strains were Lb plantarum (C4 and F4), two strains Lb. delbrueckii (B2 and E3), one strain could not be assigned to a species and was termed Lactobacillus sp. E6. Two of the Lactococcus isolates were identified as Lc. lactis subsp. lactis (G6 and H1), while the third isolate was Lc. raffinolactis (strain F5). The three Leuconostoc strains were Ln. mesenteroides subsp. mesenteroides. Keywords: Lactic acid bacteria; Sorghum beer (chibuku); Starter culture; Identification J Food Tech in Africa (2002) 7, 93-97
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