The use of starter cultures in the fermentation of boza, a traditional Turkish beverage

Cereal-Based Functional Foods

“…Only three species were however recommended for inclusion in a mixed starter culture for boza production namely: S. cerevisiae, L. mesenteroides subsp. mesenteroides and L. confusus [80].…”

“…Boza is a highly viscous traditional fermented product, made from millet, maize, wheat, rye, or rice and other cereals mixed with sugar [79,78,80]. In the preparation of boza, the milled cereals are mixed in water and then cooked in an open or steam-jacketed boiler.…”

“…Spontaneous fermentation involves LAB and yeasts [80]. Geotrichum penicillatum and G. candidum [4,80].…”

“…Geotrichum penicillatum and G. candidum [4,80]. The microflora in boza [4,80] can vary depending on the region and/or country as well as the combination of cereals used and other factors. Only three species were however recommended for inclusion in a mixed starter culture for boza production namely: S. cerevisiae, L. mesenteroides subsp.…”

Fermented beverages with health-promoting potential: Past and future perspectives

“…188 Boza, consumed in Bulgaria and Turkey, is generated through the fermentation of a 189 variety of cereals including barley, oats, rye, millet, maize, wheat or rice, with the specific 190 composition affecting the viscosity, fermentability and content of the final beverage Bayizit, Arzu, Lutfiye Yilmaz-Ersan, 2010). The cereal is boiled and filtered, a carbohydrate 192 source is added, and the mixture can be left to ferment independently or with the use of back- beverage (Zorba, Hancioglu, Genc, Karapinar, & Ova, 2003). 198 Togwa, a sweet and sour, non-alcoholic beverage, is one of the better studied African hours to form a porridge, which is then diluted to drink (Kitabatake, Gimbi, & Oi, 2003).…”