Table 3 Occurrence of bacteria and fungi isolates in the fermented flour after natural (N), LAB consortium from maize (M) and LAB consortium from sorghum (S) fermentation
S/N | Organisms isolated | Sorghum | ||
|---|---|---|---|---|
N | M | S | ||
1. | Lactobacillus fermentum | + | + | + |
2. | Lactobacillus plantarum | + | + | + |
3. | Lactobacillus nantensis | − | + | + |
4. | Lactobacillus reuteri | + | + | − |
5. | Lactobacillus rhamnosus | − | + | − |
6. | Lactobacillus brevis | − | − | + |
7. | Lactococcus lactis | − | − | − |
8. | Lactobacillus bulgaricus | + | − | − |
9. | Pediococcus acidilactici | − | − | + |
10. | Leuconostoc species | + | − | − |
13. | Saccharomyces cerevisiae | + | − | − |