Boza, a Traditional Cereal-Based Fermented Beverage: A Rich Source of Probiotics and Bacteriocin-Producing Lactic Acid Bacteria

Mollendorff, Johan W. von; Vaz-Velho, Manuela; Todorov, Svetoslav Dimitrov

doi:10.1007/978-1-4899-7662-8_12

Cited by 8 publications

(2 citation statements)

References 123 publications

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“…The microbial content of Romanian braga was not reported yet, but taking into account its similarity with boza, in terms of preparation and taste, it is expected to find similar microorganisms in both drinks (i.e. lactobacilli, leuconostocs, and yeasts) (Blandino et al 2003;Mollendorff et al 2016).…”

Section: Discussionmentioning

confidence: 99%

Identification and probiotic properties of lactobacilli isolated from two different fermented beverages

et al. 2019

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Purpose Scientific information regarding the microbial content and functional aspects of fermented beverages traditionally produced in certain parts of Europe are scarce. However, such products are believed to have some health benefits and might contain functional bacterial strains, such as probiotics. The aim of the study was to identify such lactic acid bacteria strains isolated from water kefir and, for the first time, from braga, a Romanian fermented beverage made of cereals. Methods Lactic acid bacteria (LAB) were identified to species level based on (GTG)5-PCR fingerprinting and 16S rRNA gene sequencing. Selected strains were screened for their antibacterial activity and probiotic potential. Results Eight isolates belonging to seven Lactobacillus species were recovered from the two drinks. The identification of LAB involved in the fermentation of braga (Lactobacillus plantarum, Lactobacillus fermentum, and Lactobacillus delbrueckii) is firstly reported here. Five of the Lactobacillus isolates showed antibacterial activity against pathogenic bacteria, including Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Salmonella enterica. Moreover, most of them showed a good resistance to pH 2.5 and some survived at high concentrations of bile salts (up to 2%). Two L. plantarum isolates were able to inhibit all the indicator strains, and showed the best viability (about 70%) after a sequential treatment simulating the passage through the gastrointestinal tract. Conclusion Based on the results, the most promising candidates for designing new probiotic products are: L. plantarum BR9 from braga and L. plantarum CR1 from water kefir.

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Section: Discussionmentioning

confidence: 99%

Identification and probiotic properties of lactobacilli isolated from two different fermented beverages

et al. 2019

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“…A diverse range of LAB and Bacillus spp. isolated from such indigenous foods has been studied and are being used for the commercial preparations of functional products ( Angmo et al, 2016 ; Von Mollendorff et al, 2016 ). Respectively, the strains of B. subtilis, B. subtilis var.…”

Section: Spore-formers In Food Chainmentioning

confidence: 99%

Bacillus As Potential Probiotics: Status, Concerns, and Future Perspectives

et al. 2017

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Spore-forming bacilli are being explored for the production and preservation of food for many centuries. The inherent ability of production of large number of secretory proteins, enzymes, antimicrobial compounds, vitamins, and carotenoids specifies the importance of bacilli in food chain. Additionally, Bacillus spp. are gaining interest in human health related functional food research coupled with their enhanced tolerance and survivability under hostile environment of gastrointestinal tract. Besides, bacilli are more stable during processing and storage of food and pharmaceutical preparations, making them more suitable candidate for health promoting formulations. Further, Bacillus strains also possess biotherapeutic potential which is connected with their ability to interact with the internal milieu of the host by producing variety of antimicrobial peptides and small extracellular effector molecules. Nonetheless, with proposed scientific evidences, commercial probiotic supplements, and functional foods comprising of Bacillus spp. had not gained much credential in general population, since the debate over probiotic vs pathogen tag of Bacillus in the research and production terrains is confusing consumers. Hence, it’s important to clearly understand the phenotypic and genotypic characteristics of selective beneficial Bacillus spp. and their substantiation with those having GRAS status, to reach a consensus over the same. This review highlights the probiotic candidature of spore forming Bacillus spp. and presents an overview of the proposed health benefits, including application in food and pharmaceutical industry. Moreover, the growing need to evaluate the safety of individual Bacillus strains as well as species on a case by case basis and necessity of more profound analysis for the selection and identification of Bacillus probiotic candidates are also taken into consideration.

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