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

Authors : Mehlika BORCAKLI, Tarık ÖZTÜRK, Erdem YEŞİLADA

Pages : 412-422

View : 16 | Download : 5

Publication Date : 2018-12-01

Article Type : Research Paper

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 insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values( Leuconostoc pseudomesenteroides, Lc. lactis, Lc. citreum );, Lactobacillus spp. insert ignore into journalissuearticles values( L. plantarum, L. paracasei, L. brevis, L. delbrueckii subsp. delbrueckii );] and yeasts insert ignore into journalissuearticles values( 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.
Keywords : Boza, lactic acid bacteria, yeast, wheat, maize, millet