Effect of Parameters on the Diversity of Lactic Acid Bacteria in the Sorghum Fermentation Process

In India specially in Vidarbha Khandesh region during summer season sorghum fermented food items are made. Is the summer season advantageous or not? In this study, we tried to nd out the effect of different parameters like temperature time on the sorghum fermentation on the basis of lactic acid bacterial count on selected media. The sorghum grain was soaked at (1:2 w/v) ratio in water and placed at different temperature and time and allowed to ferment, due to increasing temperature and time, the pH also changed. The temperature and time for fermentation are applied at different ranges: 10, 20, 25, 32, 37, 40, 45 and 50 °C. Time: Zero hours, 24 h, 48 h, 72 h, 96 h, 120 h and144 h. The temperature ranges 32 °C and 37 °C and time 120 hours (5 days) and 144 hours (6 days) and pH are 4 and 3.5 where optimum bacterial colony count is observed. This observation is helpful for traditional homemade Sorghum fermentation.