EurekaMag
+ Most Popular
Cunninghamia lanceolata plantations in China
Mammalian lairs in paleo ecological studies and palynology
Studies on technological possibilities in utilization of anhydrous milk fat for production of recombined butter-like products
Should right-sided fibroelastomas be operated upon?
Large esophageal lipoma
Apoptosis in the mammalian thymus during normal histogenesis and under various in vitro and in vivo experimental conditions
Poissons characoides nouveaux ou non signales de l'Ilha do Bananal, Bresil
Desensitizing efficacy of Colgate Sensitive Maximum Strength and Fresh Mint Sensodyne dentifrices
Administration of fluid by subcutaneous infusion: revival of a forgotten method
Tundra mosquito control - an impossible dream?
Schizophrenia for primary care providers: how to contribute to the care of a vulnerable patient population
Geochemical pattern analysis; method of describing the Southeastern limestone regional aquifer system
Incidence of low birth weights in a hospital of Mexico City
Tabanidae
Graded management intensity of grassland systems for enhancing floristic diversity
Microbiology and biochemistry of cheese and fermented milk
The ember tetra: a new pygmy characid tetra from the Rio das Mortes, Brazil, Hyphessobrycon amandae sp. n. (Pisces, Characoidei)
Risk factors of contrast-induced nephropathy in patients after coronary artery intervention
Renovation of onsite domestic wastewater in a poorly drained soil
Observations of the propagation velocity and formation mechanism of burst fractures caused by gunshot
Systolic blood pressure in a population of infants in the first year of life: the Brompton study
Haematological studies in rats fed with metanil yellow
Studies on pasteurellosis. I. A new species of Pasteurella encountered in chronic fowl cholera
Dormancy breaking and germination of Acacia salicina Lindl. seeds
therapy of lupus nephritis. a two-year prospective study

Acid pH produced by lactic acid bacteria prevent the growth of Bacillus cereus in boza, a traditional fermented Turkish beverage


Acid pH produced by lactic acid bacteria prevent the growth of Bacillus cereus in boza, a traditional fermented Turkish beverage



Journal of Food Safety 25(2): 98-108



ISSN/ISBN: 0149-6085

DOI: 10.1111/j.1745-4565.2005.00568.x

The growth and survival of Bacillus cereus, a known pathogen commonly found in cereals, during lactic acid fermentation of boza, a traditional Turkish cereal beverage, was studied. In the boza base inoculated with both the starter culture and B. cereus, the acidity developed to pH 2.6 and 0.8% titratable acidity after 72 h; the growth of B. cereus was reduced from 3.9 log cfu/ml to 1 log cfu/ml within 72 h.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 004027743

Download citation: RISBibTeXText

Related references

Boza: a lactic acid fermented cereal beverage as a traditional Turkish food. Food Reviews International 18(1): 39-48, 2002

Control of lactic acid bacteria in fermented beverages using lysozyme and nisin: test of traditional beverage boza as a model food system. International Journal of Food Science and Technology 53(10): 2357-2368, 2018

Comparison of bacteriocins produced by lactic-acid bacteria isolated from boza, a cereal-based fermented beverage from the Balkan Peninsula. Current Microbiology 53(3): 209-216, 2006

Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage. Lebensmittel - Wissenschaft + Technologie 46(1): 36-41, 2012

Occurrence and Growth of Lactic Acid Bacteria Species During The Fermentation of Shalgam Salgam, A Traditional Turkish Fermented Beverage. Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 46(1): 0-41, 2012

Screening for bacteriocin-producing lactic acid bacteria from boza, a traditional cereal beverage from Bulgaria: comparison of the bacteriocins. Process Biochemistry 41(1): 11-19, 2006

A traditional turkish lactic acid fermented beverage shalgam. Food Reviews International: 3, 352-359, 2008

Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage. Journal of Food Science and Technology (Mysore) 54(7): 2011-2019, 2017

Microflora of Boza, a traditional fermented Turkish beverage. International Journal of Food Microbiology 35(3): 271-274, 1997

Biogenic amine content of shalgam (salgam): a traditional lactic acid fermented Turkish beverage. Journal of Agricultural and Food Chemistry 58(4): 2602-2608, 2010

Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food. Korean Journal for Food Science of Animal Resources 35(2): 189-196, 2015

Partial biochemical characterization of nisin-like bacteriocin produced by Lactococcus lactis subsp lactis YBD11 isolated from boza, a traditional fermented Turkish beverage. Romanian Biotechnological Letters: 1, 4940-4948, 2010

Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage. Turkish Journal of Agriculture and Forestry 37(2): 212-220, 2013

Biogenic amine content of boza : A traditional cereal-based, fermented Turkish beverage. Food Chemistry 111(4): 983-987, 2008

Biogenic amine content of boza a traditional cereal-based, fermented Turkish beverage. Food Chemistry 1(4): 983-987, 2008