Mehlika BORCAKLI, Tarık ÖZTÜRK, Erdem YEŞİLADA

Cereal source and microbial consortia of the starter culture influence the chemical composition and physicochemical characteristics of boza

Boza is a popular cereal-based traditional beverage particularly consumed during winter months in Balkan countries and Turkic societies. The present study aims to investigate the influence of different cereal sources and starter cultures used in the commercial production of boza on its chemical and microbiota compositions and physicochemical characteristics. Detailed experimentation has revealed that chemical compositions, i.e. carbohydrates (beta-glucans, starches), organic acids, vitamins, dietary fibers, proteins, fat, and minerals, along with physicochemical characteristics, are subject to significant differentiation depending upon the cereal types and microbial consortia of the starter culture used in boza production. These variations also influence the physicochemical characteristics and the nutritive value of the final product. In the course of the study, various lactic acid bacteria [Lactococcus lactis, leuconostocs (Leuconostoc pseudomesenteroides, Lc. lactis, Lc. citreum), Lactobacillus spp. (L. plantarum, L. paracasei, L. brevis, L. delbrueckii subsp. delbrueckii)] and yeasts (Pichia fermentans, Candida colliculosa, Geotrichum sp., and Galactomyces geotrichum) were identified as the members of the microbial community in three boza samples. Results of the present study open a new research line for better understanding of the contribution of the cereal source and microbiota composition of boza beverage to its nutritive value as well as biological effects on human health.

Keywords:

Boza, lactic acid bacteria, yeast wheat, maize, millet,

PDF

___

Akpinar-Bayizit A, Yilmaz-Ersan L, Ozcan T (2010). Determination of boza’s organic acid composition as it is affected by raw material and fermentation. Int J Food Prop 13: 648-656.
Alakeji TP, Banwo K, Ogunremi OR, Sanni AI (2015). Functional properties of yeasts isolated from some Nigerian traditional fermented foods. J Microbiol Biotechnol Food Sci 4: 437.
Altay F, Karbancioğlu-Güler F, Daskaya-Dikmen C, Heperkan DA (2013). Review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics. Int J Food Microbiol 167: 44-56.
Angumeenal AR, Venkappayya D (2013). An overview of citric acid production. Food Sci Technol-LEB 50: 367-370.
Arıcı M, Dağlıoğlu O (2002). Boza: a lactic acid fermented cereal beverage as a traditional Turkish food. Food Rev Int 18: 39-48.
Baruzzi F, Morea M, Matarante A, Cocconcelli PS (2000). Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation. J Appl Microbiol 89: 807-814.
Bird AR, Brown IL, Topping DL (2000). Starches, resistant starches, the gut microflora and human health. Curr Issues Intest Microbiol 1: 25-37.
Borcaklı M, Öztürk T, Uygun N, Gözüm E (2014). Boza Production Method with Starter Culture. European Patent EP 2802220. Munich, Germany: European Patent Office.
Botes A, Todorov SD, von Mollendorff JW, Botha A, Dicks LM (2007). Identification of LAB and yeast from boza. Process Biochem 42: 267-270.
Caputo L, Quintieri L, Baruzzi F, Borcakli M, Morea M (2012). Molecular and phenotypic characterization of Pichia fermentans strains found among boza yeasts. Food Res Int 48: 755-762.
Çelik İ, Işık F, Yılmaz Y (2016). Effect of roasted yellow chickpea (leblebi) flour addition on chemical, rheological and sensory properties of boza. J Food Process Preserv 40: 1400-1406.
Chander H, Chebbi NB, Ranganathan B (1973). Lipase activity of Lactobacillus brevis. Arch Microbiol 92: 171-174.
Chapot- Chartier MP, Monnet V, De Vuyst L (2011). Cell walls and exopolysaccharides of lactic acid bacteria. In: Ledeboer A, Hugenholtz J, Kok J, Konings W, Wouters J, editors. Thirty Years of Research on Lactic Acid Bacteria. Rotterdam, the Netherlands: Media Labs. pp. 37-59.
Cholakov R, Denkova Z, Yanakieva V, Tumbarski Y, Urshev Z, Dobrev I (2016). Biochemical and molecular identification of a strain Leuconostoc lactis BT17, isolated from a spontaneously fermented cereal beverage, Boza. Akademik Gıda 14: 230-234.
Da Silva FFP, Biscola V, LeBlanc JG, de Melo Franco BDG (2016). Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk. LWT-Food Sci Technol 71: 155-161.
De Valdez GF, Gerez CL, Torino MI, Rollan G (2010). New trends in cereal-based products using lactic acid bacteria, In Fernanda M, Raya RR, Vignolo GM, editors. Biotechnology of Lactic acid Bacteria: Novel Applications. Oxford, UK: Blackwell Publishing, pp. 273-287
dos Santos CO, Zijlstra JG, Porte RJ, Kampinga GA, van Diepeningen AD, Sinha B, Bathoorn E (2016). Emerging pan-resistance in Trichosporon species: a case report. BMC Infect Dis 16: 148.
Esteban-Torres M, Mancheño JM, de las Rivas B, Munoz R (2015). Characterization of a halotolerant lipase from the lactic acid bacteria Lactobacillus plantarum useful in food fermentations. LWT-Food Sci Technol 60: 246-252.
Finglas PM, Faulks RM (1984). The HPLC analysis of thiamin and riboflavin in potatoes. Food Chem 15: 37-44.
Gerits LR, Pareyt B, Decamps K, Delcour JA (2014). Lipases and their functionality in the production of wheat based food systems. Compr Rev Food Sci Food Saf 13: 978-989.
Gotcheva V, Pandiella SS, Angelov A, Roshkova ZG, Webb C (2001). Monitoring the fermentation of the traditional Bulgarian beverage boza. Int J Food Sci Tech 36: 129-134.
Halász A, Lásztit R (1991). Vitamins. In: Halász A, Lásztit R, editors. Use of Yeast Biomass in Food Production. Boca Raton, FL, USA: CRC Press. p. 37.
Hancıoğlu Ö, Karapınar M (1997). Microflora of boza, a traditional fermented Turkish beverage. Int J Food Microbiol 35: 271-274.
Hayta M, Alpaslan M, Köse E (2001). The effect of fermentation on viscosity and protein solubility of boza, a traditional cereal- based fermented Turkish beverage. Eur Food Res Technol 213: 335-337.
Jooyandeh H (2013). Production of non-alcoholic fermented plum beverages. Middle-East J Sci Res 13: 836-843.
Kall MA (2003). Determination of total vitamin B6 in foods by isocratic HPLC: a comparison with microbiological analysis. Food Chem 82: 315-327.
Kıvanç M, Yılmaz M, Çakır E (2011). Isolation and identification of lactic acid bacteria from Boza and their microbial activity against several reporter strains. Turk J Biol 35: 313-324.
Koivu-Tikkanen TJ, Ollilainen V, Piironen VI (2000). Determination of phylloquinone and menaquinones in animal products with fluorescence detection after postcolumn reduction with metallic zinc. J Agric Food Chem 48: 6325-6331.
Kurtzman CP, Robnett CJ (1998). Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. A Van Leeuw J Microbiol 73: 331-371.
Lai CC, Varriano-Marston E (1980). Changes in pearl millet meal during storage. Cereal Chem 57: 275-277.
Masuda M, Ide M, Utsumi H, Niiro T, Shimamura Y, Murata M (2012). Production potency of folate, vitamin B12, and thiamine by lactic acid bacteria isolated from Japanese pickles. Biosci Biotechnol Biochem 76: 2061-2067.
Monsan P, Bozonnet S, Albenne C, Joucla G, Willemot RM, Remaud- Siméon M (2001). Homopolysaccharides from lactic acid bacteria. Int Dairy J 11: 675-685.
Ndaw S, Bergaentzlé M, Aoudé-Werner D, Hasselmann C (2002). Enzymatic extraction procedure for the liquid chromatographic determination of niacin in foodstuffs. Food Chem 78: 129-134.
Osimani A, Garofalo C, Aquilanti L, Milanović V, Clementi F (2015). Unpasteurised commercial boza as a source of microbial diversity. Int J Food Microbiol 194: 62-70.
Östman EM, Elmståhl GML, Björck IME (2002). Barley bread containing lactic acid improves glucose tolerance at a subsequent meal in healthy men and women. J Nutr 132: 1173- 1175.
Özteber, M, Sertel Y, Özdemir GB (2011). Isolation and identification of lactic acid bacteria from fermented dairy products and boza in Aydın. Curr Opin Biotechnol 22: S94.
Öztürk İ, Karaman S, Törnük F, Sağdıç O (2013). Physicochemical and rheological characteristics of alcohol-free probiotic Boza produced using Lactobacillus casei Shirota: estimation of the apparent viscosity of Boza using nonlinear modeling techniques. Turk J Agric For 37: 475-487.
Petrova P, Petrov K (2017). Traditional cereal beverage boza. In: Ray CR, Montet D, editors. Fermented Foods Part II: Technological Interventions. Boca Raton, FL, USA: CRC Press, pp. 284-305.
Petrova P, Petrov K, Stoyancheva G (2013). Starch-modifying enzymes of lactic acid bacteria–structures, properties, and applications. Starch-Stärke 65: 34-47.
Quintieri L, Monteverde A, Caputo L (2012). Changes in prolamin and high resistant starch composition during the production process of boza, a traditional cereal-based beverage. Eur Food Res Technol 235: 699-709.
Rashmi BS, Gayathri D (2014). Partial purification, characterization of Lactobacillus sp. G5 lipase and their probiotic potential. Int Food Res J 21: 1737-1743.
Reed G (2012). Yeast Technology. Berlin, Germany: Springer Science & Business Media. Saulnier DM, Kolida S, Gibson GR (2009). Microbiology of the human intestinal tract and approaches for its dietary modulation. Curr Pharm Des 15: 1403-1414.
Schillinger U, Lücke FK (1987). Identification of lactobacilli from meat and meat products. Food Microbiol 4: 199-208.
Şenses-Ergül S, Karasu-Yalcin S, Ozbas ZY (2012). Molecular identification of some yeast strains isolated from various sugary foods. Ann Microbiol 62: 1501-1516.
Torino MI, de Valdez GF, Mozzi F (2015). Biopolymers from lactic acid bacteria. Novel applications in foods and beverages. Front Microbiol 6: 1-16.
Turpin W, Humblot C, Guyot JF (2011). Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy food. Appl Environ Microbiol 77: 8722-8734.
Van Niel EWJ, Hahn-Haègerdal B (1999). Nutrient requirements of lactococci in defined growth media. Appl Microbiol Biotechnol 52: 617-627.
Watt BK, Merill AL (1975). Agriculture Handbook. 8th ed. Washington, DC, USA: USDA.
Wegkamp A, Teusink B, De Vos WM, Smid EJ (2009). Development of a minimal growth medium for Lactobacillus plantarum. Lett Appl Microbiol 50: 57-64.
Xiong T, Peng F, Liu Y, Deng Y, Wang X, Xie M (2014). Fermentation of Chinese sauerkraut in pure culture and binary co-culture with Leuconostoc mesenteroides and Lactobacillus plantarum. Food Sci Tech-LEB 59: 713-717.
Yalçın S, Bozdemir MT, Özbas ZY (2010). Biotechnology of Lactic Acid Bacteria: Novel Applications. Hoboken, NJ, USA: Blackwell Publishing.
Zorba M, Hancıoğlu O, Genç M, Karapınar M, Ova G (2003). The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Process Biochem 38: 1405-1411.