Boza: A lactic acid fermented cereal beverage as a traditional Turkish food

Arıcı, Muhammet; Dağlıoğlu, Orhan

doi:10.1081/fri-120003416

Cited by 97 publications

(50 citation statements)

References 6 publications

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“…Although a number Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Oenococcus and Weissella spp. have been isolated from boza (Arici & Daglioglu, 2002;Gotcheva, Pandiella, Angelov, Roshkova, & Webb, 2000;, 2005b, 2005c, 2006aVon Mollendorff, Todorov, & Dicks, 2006), only one paper (Zorba et al, 2003) addressed the selection of starter cultures. LAB, and presumably yeast, produce a number of vitamins (Leroy & De Vuyst, 2004) and increases the nutritional value of the product.…”

Section: Introductionmentioning

confidence: 99%

Diversity of bacteriocinogenic lactic acid bacteria isolated from boza, a cereal-based fermented beverage from Bulgaria

Todorov

2010

Food Control

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Section: Introductionmentioning

confidence: 99%

Diversity of bacteriocinogenic lactic acid bacteria isolated from boza, a cereal-based fermented beverage from Bulgaria

Todorov

2010

Food Control

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“…[1] One such traditional beverage is boza, which is made through the fermentation of millet, cooked maize, wheat, or rice semolina/flour by natural mixtures of yeast and lactic acid-producing bacteria. [2][3][4][5][6] The name boza, in Turkish, comes from the Persian word buze, meaning millet.…”

Section: Introductionmentioning

confidence: 99%

Determination of Boza's Organic Acid Composition as it is Affected by Raw Material and Fermentation

Akpinar‐Bayizit

Yilmaz‐Ersan

Özcan

2010

International Journal of Food Properties

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In the current study boza, a low-alcohol-content beverage, is produced from rice, maize, millet and wheat flours by spontaneous fermentation at 24 ± 1°C for 24 h. During the fermentation and storage period, changes in total titritable acidity, pH, alcohol and organic acid profiles, and sensory properties were determined. The major organic acids were found as oxalic, lactic, pyruvic, and acetic acids. Even though the ratings of sensory parameters were not within wide limits, they were significantly affected by storage time. Maize boza scored higher due to the similarity in its colour and flavour to that sold in the market.

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“…Only a few papers have been published on the microbial composition of boza Ivanova et al, 2000;Arici & Daglioglu, 2002;Zorba et al, 2003). Most of the LAB that have been isolated from boza belong to the genera Lactobacillus, Lactococcus and Leuconostoc.…”

Section: Introductionmentioning

confidence: 99%

Medium components effecting bacteriocin production by two strains of Lactobacillus plantarum ST414BZ and ST664BZ isolated from boza

Todorov

Dicks

2006

Biologia

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Bacteriocins ST414BZ and ST664BZ, produced by Lactobacillus plantarum, inhibited the growth of a number of lactic acid bacteria, Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae and Enterobacter cloacae. Optimal production of bacteriocin ST664BZ (12 800 AU/mL) was recorded in MRS broth with an initial pH of 6.0 and 6.5. Bacteriocin ST414BZ was produced in MRS broth at lower pH values, ranging from 6.5 to 5.0. Low levels of bacteriocin activity were produced in BHI, M17, 10% (w/v) soy flour and 10% (w/v) molasses, suggesting that specific nutrients are required for optimal production. Bacteriocin ST414BZ production doubled (from 12 800 to 25 600 AU/mL) in MRS broth with tryptone as sole nitrogen source, or when glucose was replaced with maltose. Bacteriocin ST664BZ production, on the other hand, was less influenced by changes in nitrogen content, but increased two-fold (to 25 600 AU/mL) when glucose was replaced with sucrose, maltose or mannose, or when MRS broth was supplemented with 2.0 g/L KH2PO4. Enrichment of MRS broth with vitamins B12, B1 or C did not stimulate production of the two bacteriocins. Growth in the presence of DL-6,8-thioctic acid increased bacteriocin ST664BZ production to 25 600 AU/mL. Concluded from these results, optimal levels of bacteriocins ST414BZ and ST664BZ will be produced in boza enriched with tryptone and maltose.

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Boza: A lactic acid fermented cereal beverage as a traditional Turkish food

Cited by 97 publications

References 6 publications

Diversity of bacteriocinogenic lactic acid bacteria isolated from boza, a cereal-based fermented beverage from Bulgaria

Diversity of bacteriocinogenic lactic acid bacteria isolated from boza, a cereal-based fermented beverage from Bulgaria

Determination of Boza's Organic Acid Composition as it is Affected by Raw Material and Fermentation

Medium components effecting bacteriocin production by two strains of Lactobacillus plantarum ST414BZ and ST664BZ isolated from boza

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