Microbiological studies on traditional cereal-based fermented beverage
2000
Gotcheva, V. | Pandiella, S. | Angelov, A.: Roshkova, Z. (Higher Institute of Food and Flavour Indusry, Dept. of Biotechnology, BG-4002 Plovdiv (Bulgaria))
In this work the microflora of the traditional Bulgarian cereal-based beverage boza was investigated. 458 lactic acid bacteria (LAB) and 194 yeast strains were isolated from three samples obtained from local boza producers in the Plovdiv region. The quantification of microorganisms show that the number of LAB vary from 6.0 to 8.8x10 7 cfu/cm3, while yeast counts fall between 2.6 and 3.9x 10 7 cfu/cm3. The number of LAB was always higher than the number of yeasts and the ratio LAB./yeasts was found to be more or less constant. The lactic acid bacteria isolated were identified as Lactobacillus plantarum (24% of the total LAB), Lb. acidophilus (23%), LB. fermentum (19%), Lb. coprophilus (11%), Leuconostoc raffinolactis (9%), Ln. mesenteroides (9%), and Lb. brevis (5%). The yeasts isolated comprise Saccharomyces cerevisiae (47% of the total yeasts), Candida tropicalis (19%), C. glabrata (14%), Geotrichum penicillatum (12%), and G. candidum 9%).
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Эту запись предоставил Institute of Agricultural Economics