Attempts to Study Naturally Prevailing Lactic Acid Bacteria in Fermentation of Steeped Sorghum Grains

In Varhad-Khandesh region, several seasonal food items are made by steeping and fermenting sorghum grains especially during summer. To check the prevalence of different microflora from the procedure of steeping and fermentation, attempts were made to isolate fermenting microorganisms. The sorghum grains were soaked in water in 1:2 proportions and allowed to ferment. From this, the bacteria especially lactic acid bacteria were tried for its isolation morphological and biochemical characterization and compared with a reference standard strain of lactic acid bacteria. The total 9 lactic acid bacterial species from fermentation batter were isolated. Out of nine, four resembled with Pediococcus acidilactici strains, two resembled like Streptococcus species, two resembled like Lactoba- cillus species and one resembled like Leuconostoc mesenteroides. Although, the confirmation needs to be concluded on the basis of 16s RNA base sequencing, at this preliminary study, it can be atleast seen clearly that Pediococcus aci- dilactici prevails dominantly during fermentation of steeped sorghum grains.