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The use of starter cultures in the fermentation of boza, a traditional Turkish beverage

The use of starter cultures in the fermentation of boza, a traditional Turkish beverage

Process Biochemistry 38(10): 1405-1411

ISSN/ISBN: 1359-5113

DOI: 10.1016/s0032-9592(03)00033-5

Batches of boza were produced from maize, rice and wheat flours using Leuconostoc paramesenteroides, L. mesenteroides subsp. mesenteroides, L. mesenteroides subsp. dextranicum, L. oenos, Lactobacillus coryniformis, L. confusus, L. sanfrancisco, L. fermentum, Saccharomyces cerevisiae and S. uvarum previously isolated from boza as starter cultures. These lactic acid bacteria (LAB) and yeasts were inoculated separately or mixed into boza wort and fermented at 30 degrees C.

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Accession: 003986051

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