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

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. | Turkish Journal of Agriculture and Forestry Turk J Agric For (2018) 42: 412-422 © TÜBİTAK doi: Research Article Cereal source and microbial consortia of the starter culture influence the chemical composition and physicochemical characteristics of boza 1 1 2, Mehlika BORCAKLI , Tarık ÖZTÜRK , Erdem YEŞİLADA * Food Institute, TÜBİTAK Marmara Research Center, Gebze, Kocaeli, Turkey 2 Faculty of Pharmacy, Yeditepe University, Ataşehir, İstanbul, Turkey 1 Received: Accepted/Published Online: Final Version: 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, . 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 .

• Hoá dầu
• Cereal source
• Microbial consortia
• Lactic acid bacteria
• Physicochemical characteristics
• Boza beverage