MicrobiologyResearch

Bacteriocin producing lactic acid bacteria isolated from Boza

Bacteriocin producing lactic acid bacteria isolated from Boza, a traditional fermented beverage from Balkan Peninsula – from isolation to application

Boza’s origin dates back to the ancient populations that lived in Anatolia and Mesopotamia. The preparation formula was taken by the Ottomans and spread over the countries they conquered. Boza is a low-alcohol beverage produced from the fermentation of barley, oats, millet, maize, wheat or rice. The cooked cereal is strained to remove most of the solids, sugar is added to taste and inoculated with a starter culture, either from yogurt or sourdough. The sludge is fermented at 30 C for 24 h, cooled and kept refrigerated for 3-5 days. Although a number Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Oenococcus and Weissella spp. have been isolated from boza, only a few papers addressed the selection of starter cultures.

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