Cereal source and microbial consortia of the starter culture influence the chemical composition and physicochemical characteristics of boza

Abstract

Boza is a popular cereal-based traditional beverage particularly consumed during winter months in Balkan countries and Turkic societies. The present study aims to investigate the influence of different cereal sources and starter cultures used in the commercial production of boza on its chemical and microbiota compositions and physicochemical characteristics. Detailed experimentation has revealed that chemical compositions, i.e. carbohydrates (beta-glucans, starches), organic acids, vitamins, dietary fibers, proteins, fat, and minerals, along with physicochemical characteristics, are subject to significant differentiation depending upon the cereal types and microbial consortia of the starter culture used in boza production. These variations also influence the physicochemical characteristics and the nutritive value of the final product. In the course of the study, various lactic acid bacteria [Lactococcus lactis, leuconostocs (Leuconostoc pseudomesenteroides, Lc. lactis, Lc. citreum), Lactobacillus spp. (L. plantarum, L. paracasei, L. brevis, L. delbrueckii subsp. delbrueckii)] and yeasts (Pichia fermentans, Candida colliculosa, Geotrichum sp., and Galactomyces geotrichum) were identified as the members of the microbial community in three boza samples. Results of the present study open a new research line for better understanding of the contribution of the cereal source and microbiota composition of boza beverage to its nutritive value as well as biological effects on human health.

Extracellular phytase activites of lactic acid bacteria in sour-dough mix prepared from traditionally produced boza as starter culture

“…(L. plantarum, L. paracasei, L. brevis, L. delbrueckii subsp. delbrueckii) were identified as the common members of the microbial community in the boza samples (Borcaklı, Öztürk, & Yeşilada, 2018). In our study, initial cultural examination revealed 29 presumptive LAB strains (1 E. faecium, 11 L. casei, 1 L. fermentum, 6 L. pentosus, 3 L. lactis and 7 P. pentosaceus) from the fermented sourdoughs.…”

“…On the other hand, L. plantarum (24%), L. acidophilus (23) and L. fermentum (19%) were dominant in the Bulgarian boza, whereas L. plantarum was the major species isolated from Turkish boza samples (Gotcheva et al, 2001;Kivanc et al, 2011;Lokumcu Altay et al, 2013). A recent study in Turkey by Borcaklı et al (2018) showed that various LAB involving Lactococcus lactis, leuconostocs (L. pseudomesenteroides, Lc. lactis, Lc.…”

“…Therefore, there has been a growing interest in deriving alternate strategies of phytate utilization by probiotics in the human, as they are capable of producing phytase to combat mineral deficiency of zinc and iron (Priyodip, Prakash, & Balaji, 2017). During boza fermentation, phytic acid is catalyzed by the activation of phytase enzyme in LAB, resulting in cause and upsurge of mineral absorption (Borcaklı, Öztürk, & Yeşilada, 2018). Zamudio et al (2001) investigated the intracellular and extracellular phytase activities of six LAB (Ped.…”