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

Guven, K.; Benlikaya, N.

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

2005


ISSN/ISBN: 0149-6085
DOI: 10.1111/j.1745-4565.2005.00568.x
Accession: 004027743

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Abstract
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. The control boza base to which starter was not added had a pH of 3, titratable acidity of 0.8%. The B. cereus in this boza base to which no starter culture was added dropped to 1 log cfu/mL after 72 h. No strains of lactic acid bacteria were found to produce bacteriocins antagonistic to B. cereus. Low pH and acidity were found to be the major factors inhibiting growth of B. cereus in boza.

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