Isolation and Identification of Yeasts from the Different Stages of Hulu-mur Fermentation

Abstract

Hulu-mur is the major drink prepared for the special occasion of Siam or Sawm Ramadan. The aim of this study was to isolate and identify yeasts from the different stages of hulu-mur fermentation produced using two sorghum varieties (Feterita and Wad akar). 20 samples were obtained from different stages of hulu-mur production (grain flour, malt, fermented dough at zero time, fermented dough after 12 h fermentation with and without starter, fermented dough after 24 h fermentation with and without starter and the end product). The yeast counts of hulu- mur prepared from Feterita sorghum (FSH) were 3.3× 10 3