Survival of Listeriamonocytogenes during the production and ripening of Boza

Abstract

This study intended to determine the survival of Listeria monocytogenes during the production and fermentation of the traditional Turkish wheat-based beverage, Boza. L. monocytogenes was inoculated at a level of 5.70 log cfu/ml and survival at 30°C was studied during Boza fermentation. The study also determined the pH changes during that period. The results indicated that L. monocytogenes count tended to decrease rapidly together with a sharp decrease in the pH of boza after 48th hour storage. Additionally, L. monocytogenes was not detected after 72 hour of boza production. It was concluded that this result was attributed by the low pH formation during boza fermentation as well as the antilisterial activity of the Enterococcus faecalis and Enterococcus faecium strains that were isolated from the boza as the dominant species.