title: Determination of microbiological and chemical properties of probiotic boza and its consumer acceptability.
abstract: OBJECTIVE
  The aim of research was producing boza as a probiotic product with certificated probiotic starter cultures (Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 and Saccharomyces boulardii).
  
  
  METHODS
  Analysis were done in boza samples taken in fermentation and storage. Probiotic and non-probiotic bacteria were enumerated with pour plate technique and yeast enumerated spread plate technique. Sugar, organic acid and Water soluble vitamin content were determined by using of HPLC. Sensory analyses were done by two different types of panels, once comprised of trained panelists and the other of consumers. Shelf life was determined according the results of sensory analysis.
  
  
  RESULTS
  It was determinated that S. boulardii and L acidophilius counts increased nearly 0.5 log unit during of boza fermentation. Lactic, acetic, citric, butyric and succinic acid as organic acids and thiamin, niacin, B6 and pantothenic acid as water soluble vitamin evaluated in boza samples. Shelf life of the probiotic boza determined as 12 days at +4°C fridge storage temperature.
  
  
  CONCLUSIONS
  The boza samples had a probiotic effect because it had viable microorganisms more than 10(6) cfu/ml which was defined enough for functional foods. All boza samples had lower pH value than 4.5, so it is evaluated that boza is a safety food as its low pH preventing pathogen growth.
authors: a Engineering Faculty, Department of Food Engineering , Akdeniz University , Antalya , TURKEY.
authors: Sultan
authors: S
authors: Arslan
authors: Atike N
authors: AN
authors: Durak
authors: Mustafa
authors: M
authors: Erbas
authors: Emel
authors: E
authors: Tanriverdi
authors: Ummugulsum
authors: U
authors: Gulcan
mesh_terms: D001628:Beverages / Q000382:microbiology*; D001644:Bifidobacterium; D002264:Carboxylic Acids / Q000032:analysis; D002523:Edible Grain; D005285:Fermentation; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007779:Lactobacillus acidophilus; D019936:Probiotics / Q000737:chemistry; D012440:Saccharomyces; D014803:Vitamin B Complex / Q000032:analysis
chemical_list: D002264:Carboxylic Acids; D014803:Vitamin B Complex
keywords: Saccharomyces boulardii; boza; cereal fermentation; functional food; probiotic