Aims: To identify the dominant micro-organisms involved in the production of gowe, a fermented beverage, and to select the most appropriate species for starter culture development. Methods and Results: Samples of sorghum gowe produced twice at three different production sites were taken at different fermentation times. DNA amplification by internal transcribed spacer-polymerase chain reaction of 288 lactic acid bacteria (LAB) isolates and 16S rRNA gene sequencing of selected strains revealed that the dominant LAB responsible for gown fermentation were Lactobacillus fermentum, Weissella confusa, Lactobacillus mucosae, Pediococcus acidilactici, Pediococcus pentosaceus and Weissella kimchii. DNA from 200 strains of yeasts was amplified and the D1/D2 domain of the 26S rRNA gene was sequenced for selected isolates, revealing that the yeasts species were Kluyveromyces marxianus, Pichia anomala, Candida krusei and Candida tropicalis. Conclusions: Gowe processing is characterized by a mixed fermentation dominated by Lact. fermentum, W. confusa and Ped. acidilactici for the LAB and by K. rnarxianus, P. anomala and C krusei for the yeasts. Significance and Impact of the Study: The diversity of the LAB and yeasts identified offers new opportunities for technology upgrading and products development in gowe production. The identified species can be used as possible starter for a controlled fermentation of gowe.