Boza, a natural source of probiotic lactic acid bacteria.
OBJECTIVE
To evaluate the probiotic properties of strains isolated from boza, a traditional beverage produced from cereals.


RESULTS
The strains survived low pH conditions (pH 3.0), grew well at pH 9.0 and were not inhibited by the presence of 0.3% (w/v) oxbile. Cytotoxicity levels of the bacteriocins, expressed as CC(50), ranged from 38 to 3776 microg ml(-1). Bacteriocin bacST284BZ revealed high activity (EC(50) = 735 microg ml(-1)) against herpes simplex virus type 1. Growth of Mycobacterium tuberculosis was 69% repressed after 5 days in the presence of bacST194BZ. Various levels of auto-cell aggregation and co-aggregation with Listeria innocua LMG 13568 were observed. Adhesion of the probiotic strains to HT-29 cells ranged from 18 to 22%.


CONCLUSIONS
Boza is a rich source of probiotic lactic acid bacteria. All strains survived conditions simulating the gastrointestinal tract and produced bacteriocins active against a number of pathogens. Adherence to HT-29 and Caco-2 cells was within the range reported for Lactobacillus rhamnosus GG, a well-known probiotic. In addition, the high hydrophobicity readings recorded define the strains as good probiotics.


CONCLUSIONS
Boza contains a number of different probiotic lactic acid bacteria and could be marketed as a functional food product.
Todorov
S D
SD
Department of Microbiology, University of Stellenbosch, Stellenbosch, South Africa.
Botes
M
M
Guigas
C
C
Schillinger
U
U
Wiid
I
I
Wachsman
M B
MB
Holzapfel
W H
WH
Dicks
L M T
LM
D000898:Antibiosis; D001422:Bacterial Adhesion; D001430:Bacteriocins / Q000032:analysis / Q000302:isolation & purification; D001628:Beverages; D018938:Caco-2 Cells; D002523:Edible Grain; D005516:Food Microbiology; D019073:HT29 Cells; D006801:Humans; D057927:Hydrophobic and Hydrophilic Interactions; D007777:Lactobacillaceae / Q000302:isolation & purification* / Q000502:physiology; D009169:Mycobacterium tuberculosis; D019936:Probiotics
D001430:Bacteriocins