Microflora of Boza, a traditional fermented Turkish beverage

Hancioğlu, O.; Karapinar, M.

International Journal of Food Microbiology 35(3): 271-274

1997


ISSN/ISBN: 0168-1605
PMID: 9105937
DOI: 10.1016/s0168-1605(96)01230-5
Accession: 009021271

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Abstract
Boza, a Turkish traditional beverage made by yeast and lactic acid fermentation of cooked maize, wheat and rice flours was prepared and the microbial characteristics were investigated. During the course of fermentation from 0 to 24 h, populations of lactic acid bacteria and yeast raised from 7.6 times 10-6 and 2.25 times 10-8 after inoculation to 4.6 times 10-8 and 8.1 times 10-6, respectively; pH dropped from 6.1 to 3.5; total titratable acidity by means of lactic acid increased from 0.02 to 0.27 mmol/g; alcohol content increased from 0.017% to 0.79%. Seventy seven isolates of lactic acid bacteria and 70 yeast isolates were identified. The lactic acid bacteria isolated during the fermentation included Leuconostoc paramesenteroides (25.6%), Lactobacillus sanfrancisco (21.9%), Leuconostoc mesenteroides subsp. mesenteroides (18.6%), Lactobacillus coryniformis (9.1%), L. confusus (7.8%), Leuconostoc mesenteroides subsp. dextranicum (7.3%), Lactobacillus fermentum (6.5%), Leuconostoc oenos (3.7%). The yeasts isolated comprised Saccharomyces uvarum (83.0%) and S. cerevisiae (17.0%).