Microflora identification of the Bulgarian cereal-based fermented beverage boza

Gotcheva, Velitchka; Pandiella, Severino S.; Angelov, Angel; Roshkova, Z.; Webb, Colin

doi:10.1016/s0032-9592(00)00192-8

Cited by 106 publications

(56 citation statements)

References 8 publications

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“…The pH values of the boza samples analyzed in the present study were consistent with those of previous studies (Gotcheva et al, 2000;Todorov, 2010). Uysal et al (2009) reported that the pH value of the different boza samples changed between 3.94 and 4.63, which was slightly higher than our findings.…”

Section: Discussionsupporting

confidence: 93%

“…It should also be noted here that the number of LAB was higher than that of the yeast colonies, indicating that LAB forms a dominant microflora in boza. Similar results were reported in previous studies (Hancioglu and Karapinar, 1997;Gotcheva et al, 2000;Zorba et al, 2003;Uysal et al, 2009).…”

Section: Discussionsupporting

confidence: 92%

“…Boza is a traditional fermented cereal (millet, maize, wheat, or rice flours) Turkish beverage produced by lactic acid bacteria (LAB) and yeast (Arici and Daglioglu, 2002) that is widely consumed in Turkey, Bulgaria, Albania, and Romania (Gotcheva et al, 2000). There are also boza-like products such as Kenyan busaa, South African kaffir beer, and Turkmen krimbusa (Hayta et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

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Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox–Merz rule

Arıcı

Tatlisu²,

Toker³

et al. 2014

Turk J Agric For

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox–Merz rule

Arıcı

Tatlisu²,

Toker³

et al. 2014

Turk J Agric For

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“…The strain was isolated from, breast-feeding infant (15 days old) and selected as probiotic in previous studies [15,16]. The strain was maintained on MRS-agar (E. Merck, Darmstadt, Germany) at 4-6°C.…”

Section: Starter Culturementioning

confidence: 99%

Production of New Synbiotic Yoghurt with Local Probiotic Isolate and Oat and Study its Effect on Mice

El-Kholy¹,

Elsanhoty²

2015

J Adv Dairy Res

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Food companies put many expectations in food products made to meet the consumers' demand for a healthy life. In this meaning, 'Functional Foods' play special roles for primary health outcomes have been microbiological in normal limits. Oats is becoming more popular as part of a healthy diet; Oat attends to the human's energy and nutritional demands, as well as functional. This study aimed to: 1) develop probiotic yoghurt containing oat; 2) study the effect of selected prebiotic addition on rheological properties and syneresis of bio-yoghurt during refrigerated storage; 3) determine the effect of this synbiotic feeding on mice. Our results revealed that the formulae of yoghurt with 0.75% oat had presented excellent sensory evaluation, had satisfactory acceptance by the consumers and the cholesterol and bile acid levels in the serum of mice fed with yoghurt fermented by Lb. acidophilus P106 with 0.75% oats decreased significantly, while the cholesterol and bile acid content increased in mice feces. These effects may be due in part to the deconjugation of bile salts by strains of bacteria that produce the enzyme bile salt hydrolase (BSH).

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“…accounted for 26% of the yeast isolates. Geotrichum penicillatumand Geotrichum candidum have been reported to be isolated from Boza, a beverage consumed in Bulgaria, Albania (Vasudha and Mishra, 2013;Gotcheva et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Probiotic attributes of a yeast-like fungus, Geotrichum klebahnii

Syal¹,

Vohra²

2014

Afr. J. Microbiol. Res.

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Geotrichum klebahnii, a filamentous yeast-like fungus, was isolated from a cheese sample. Several in vitro tests were carried out for its probiotic characterization. This isolate showed high survival rate of 100 ± 1.8% at low pH (pH 2) and 100 ± 0.9% at high oxbile concentration (1%) and also grew well at 37°C. It showed an auto-aggregation ability of 100.00 ± 1.5% after 20 h of incubation at 37°C, as well as 36.43 ± 0.70% and 52.13 ± 1.50% cell surface hydrophobicity with xylene and n-hexadecane, respectively. It had inhibitory activity against food-borne pathogens such as Salmonella sp., Vibrio sp. and Staphylococcus aureus. G. klebahnii produced the enzymes phytase and inulinase. It was a producer of vitamin B 12 and exoploysaccharides. It assimilated up to 29.42 ± 2.1% cholesterol after 48 h of incubation at 37°C. The organism did not produce gelatinase and DNase assay, indicating its safety as a probiotic microorganism. This is the first report of the probiotic potential of yeast like fungus, G. klebahnii.

show abstract

Microflora identification of the Bulgarian cereal-based fermented beverage boza

Cited by 106 publications

References 8 publications

Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox–Merz rule

Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox–Merz rule

Production of New Synbiotic Yoghurt with Local Probiotic Isolate and Oat and Study its Effect on Mice

Probiotic attributes of a yeast-like fungus, Geotrichum klebahnii

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