Hamoum is a secular fermented food in Algeria that remains beyond any official control for its microbiological compliance. Its microflora was investigated in the aim to evaluate the microbial quality in term of beneficial flora and potential contaminants. A sample was obtained from two years old fermented wheat in Matmor (in Relizan, Algeria). A Survey was carried out to evaluate the appreciation of the food commodity in city of Relizan and the microflora was analyzed according to the biochemical phenotypes and MALDI-TOF spectra. Then, the presumptive beneficial isolates were screened for biofilm and protease production ability. The commodity is rich in potential probiotic and starter cultures from microbial groups lactic acid bacteria (LAB), Actinomyces and Bacillus (Lysinibacillus fusiformis). Besides, 53% of surveyed individuals asserted digestive discomfort, diarrhea, nausea or flatulence, associated to the consumption, and microbial analysis identified potential pathogenic or toxigenic microorganisms, Candida Krusei, Staphylococcus spp., Micrococcus kristinae, Enterococcus durans, et Clostridium spp. Whenever Hamoum is rich in functional microorganism, it can expose to potential health or microbiological risks. It should be appropriate to have closer look at its production and marketing practices.