Isolation and identification of lactic acid bacteria from boza produced traditionally in the thrace region of Turkey

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dc.authorid0000-0002-9119-5979
dc.authorwosidAltan Kamer, Deniz Damla/ABA-7160-2020
dc.contributor.authorTortum, Melda Yağmur
dc.contributor.authorGümüş, Tuncay
dc.contributor.authorAltan Kamer, Deniz Damla
dc.date.accessioned2022-05-11T14:07:10Z
dc.date.available2022-05-11T14:07:10Z
dc.date.issued2021
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractBoza, a traditional beverage, has a microflora rich in lactic acid bacteria and yeast. In this study, 112 lactic acid bacteria (LAB) isolates from five different boza brands (samples A-E) produced in the Trakya region of Turkey were identified by a Polimerase Chain Reaction (PCR) based method. In addition, the samples were examined for microbiological properties. The most common bacterial species and their distribution in the five boza samples were as follows: Lactobacillus fermentum (25%), Lactobacillus plantarum (25%) in sample A, L. plantarum (100%) in sample B, L. plantarum (16.67%), in sample C, Lactobacillus pentosus (15%), Lactobacillus brevis (25%), Leuconostoc lactis (25%), Leuconostoc citreum (25%), Lactobacillus paracasei (10%) in sample D and L. brevis (9.09%), Ln. citreum (27.27%), L. plantarum (9.09%), Lactococcus lactis (47.22%), Micrococcus yunnanensis (9.09%) in sample E. Especially, Boza samples from the Velimese district (samples D and E) showed higher number of varieties of LAB compared to the other boza samples. However, determination of the technological properties of the identified microorganisms and production with a standard starter culture may be needed for standardization of boza production.
dc.identifier.doi10.2376/0003-925X-72-158
dc.identifier.endpage163
dc.identifier.issn0003-925X
dc.identifier.issue5en_US
dc.identifier.startpage158
dc.identifier.urihttps://doi.org/10.2376/0003-925X-72-158
dc.identifier.urihttps://hdl.handle.net/20.500.11776/4990
dc.identifier.volume72
dc.identifier.wosWOS:000725707200003
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.institutionauthorTortum, Melda Yağmur
dc.institutionauthorGümüş, Tuncay
dc.institutionauthorAltan Kamer, Deniz Damla
dc.language.isoen
dc.publisherM H Schaper Gmbh Co Kg
dc.relation.ispartofJournal Of Food Safety And Food Quality-Archiv Fur Lebensmittelhygiene
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectVelimese Boza
dc.subjectLactic acid bacteria
dc.subjectPCR
dc.subjectLactococcus-Lactis
dc.subjectFermented Foods
dc.subjectCereal Beverage
dc.subjectStrains
dc.subjectMicroflora
dc.subjectQuality
dc.titleIsolation and identification of lactic acid bacteria from boza produced traditionally in the thrace region of Turkey
dc.typeArticle

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