Determination of Microbiological and Chemical Properties of Probiotic Boza and Its Consumer Acceptability
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION, vol.34, no.1, pp.56-64, 2015 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 34 Issue: 1
- Publication Date: 2015
- Doi Number: 10.1080/07315724.2014.880661
- Journal Name: JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.56-64
- Keywords: Saccharomyces boulardii, functional food, probiotic, cereal fermentation, boza, LACTIC-ACID BACTERIA, DELBRUECKII SSP BULGARICUS, SACCHAROMYCES-CEREVISIAE, STREPTOCOCCUS-THERMOPHILUS, LACTOBACILLUS-ACIDOPHILUS, SELECTIVE ENUMERATION, STARTER CULTURES, MIXED CULTURES, FERMENTATION, VIABILITY
- Akdeniz University Affiliated: Yes
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).