Evaluation of the Nutritional Composition and Microbiological Quality of Sorghum (Sorghum bicolor (L.) Moench)

Sorghum (<i>Sorghum bicolor</i> (L.) Moench) is increasingly recognized as a sustainable crop due to its adaptability to challenging environmental conditions and its nutritional potential. The present study aimed to characterize the nutritional composition and native microbial species associated with three sorghum hybrids cultivated in Bulgaria. Crude protein was 9.37-10.42%, total carbohydrate content was between 87.4 and 89.6%, and crude fat content was in the range of 3.84-4.9%. Linoleic acid was the predominant fatty acid in all hybrids, accounting for 44.9% to 48.0% of total lipids. Quinic acid emerged as the dominant organic acid in all hybrids, with the highest concentration of 729.37 mg/100 g. The microbiological assessment focused on lactic acid bacteria (LAB) and yeasts. Microbial isolates were subjected to molecular identification through 16S rRNA gene and ITS region sequencing. The predominant LAB species included <i>Levilactobacillus brevis</i>, <i>Lactiplantibacillus plantarum</i>, <i>Lactiplantibacillus pentosus</i>, <i>Pediococcus acidilactici</i>, and <i>Pediococcus pentosaceus</i>, while most of the yeast isolates belonged to <i>Saccharomyces cerevisiae</i>. Phylogenetic analysis indicated substantial intraspecies variation, particularly within LAB strains, suggesting the presence of unique genotypic traits. These findings contribute to a better understanding of sorghum's nutritional value and endogenous microbiota and open opportunities for developing sorghum-based functional products.