Food fermentation has a long tradition of improving the safety, shelf life and acceptability of foods. However, some notable outbreaks of food borne illness associated with fermented foods have occurred. The efficiency of one of the most common Sudanese fermentation methods of millet flour, using Dura (Sorghum) starter, in a preparation of hygienic millet starters for the production of indigenous foods was investigated. Two millet starters, Wad Ashana (pH 3.96 at 35.2°C) and Sudan II (pH 4 at 35.2 °C) were traditionally prepared. Millet flour was mixed with water extract of dura starter (pH=3.32 at 36.3 °C) in a 1:2 (wt/vol) ratio and left at room temperature (35 to 38°C) for about 24 h. Then, the starters were dried using a laboratory air oven adjusted at 47°C for overnight. The total bacterial count and yeast of Wad Ashana were 4.5×107 cfu/g and 5.5×104 cfu/g respectively and those of Sudan II were 8.6×107 and 6.6×105 cfu/g respectively. The microorganisms involved were Lactobacillus plantarum, Streptococcus lactis, Streptococcus cremoris, and Pediococcus pentosaceus. Saccharomyces cerevisiae was also found to contribute in millet fermentation process. With the only exception of Streptococcus cremoris, the starters showed the same microbial content after 17 months storage period at 6-8°C.
