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.
Boza, lactic acid bacteria, yeast, wheat, maize, millet
BORCAKLI, MEHLİKA; ÖZTÜRK, TARIK; and YEŞİLADA, ERDEM
"Cereal source and microbial consortia of the starter culture influence the chemicalcomposition and physicochemical characteristics of boza,"
Turkish Journal of Agriculture and Forestry: Vol. 42:
6, Article 4.
Available at: https://journals.tubitak.gov.tr/agriculture/vol42/iss6/4