摘要：This research was carried out to study the effect of lactic acid bacteria ( Lactobacillus fermentum , Lactobacillus brevis and Lactobacillus amylovorus ) starter on traditional fermentation of sorghum flour (variety dabar). Results obtained indicated that fermentation time was reduced from 19-6 h albeit the final pH was reduced to 3.47. The addition of Saccharomyces cerevisiae to the previous starter further reduced sorghum fermentation time to only 4 h and the final pH was 3.75.
