Biomedical Engineering Reference
In-Depth Information
Table 11.1
LAB and yeast strains isolated from boza fermentations. Literature data was collected
using criteria that the total cell counts for LAB and yeasts in boza were at minimum levels of 10
7
and 10
5
, respectively; lower cell densities were considered irrelevant
Amylolytic
Bacteriocin
LAB
[
4
]
Weissella confusa
Lactobacillus fermentum
[
4,
6,
7
]
Lactobacillus paracasei
×
[
6,
8
]
Lactobacillus pentosus
×
[
6,
8,
9
]
Lactobacillus rhamnosus
×
[
6,
8
]
Pediococcus pentosaceus
×
[
10
]
Lactobacillus sanfranciscensis
[
4
]
Lactobacillus coryniformis
[
4
]
Lactobacillus plantarum
×
×
[
6-
9
]
Lactobacillus coprophilus
[
7
]
Lactobacillus brevis
[
6,
7
]
Lactobacillus acidophilus
[
7
]
Lactobacillus raf fi nolactis
[
7
]
Leuconostoc mesenteroides
×
[
4,
7,
11
]
Leuconostoc paramesenteroides
[
4
]
Oenococcus oenos
[
4
]
Yeasts
Saccharomyces uvarum
[
4
]
Saccharomyces cerevisiae
[
4,
7
]
Geotrichum penicillatum
[
7
]
Geotrichum candidum
[
7
]
Candida tropicalis
[
7
]
Candida glabrata
[
7
]
indicates that extensive protein breakdown did not occur during the fermentation
process. Hayta et al. [
2
] showed that the soluble protein content increased during
boza fermentation, which was probably induced by acidification. These values and
tendencies are characteristic for boza fermentation. Indeed, the cooking stage prior
to starter inoculation is an important feature of boza, because the heating practically
inactivates the raw material associated enzymes and microbes, and consequently
results in a semi-sterile base free from enzymes and microbes. This feature allows
the usage and operation of starter cultures with specific activities. Of the lactic acid
bacteria, especially heterofermentative lactobacilli and leuconostocs dominate boza
fermentations (Table
11.1
) whereas
Saccharomyces
species are the predominant
yeasts. In addition members of the
Weissella
,
Lactococcus
,
Pediococcus
,
Geotrichum
and
Candida
families were identified (Table
11.1
). Zorba et al. [
12
] used strains
previously isolated from boza as starters for new fermentation in order to develop
an optimal starter culture. A combination of
Leuconostoc mesenteroides
ssp.
mes-
enteroides
,
Weissella confusa
and
Saccharomyces cerevisiae
strains was suggested
as a feasible starter culture for the controlled production of boza as the trio elicited
the desired rheological and sensory properties of fully fermented boza [
12
] .
