Determination of Microbiological and Chemical Properties of Probiotic Boza and Its Consumer Acceptability

Arslan S., DURAK A., ERBAŞ M., Tanrıverdi E., Gülcan U.

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION, vol.34, no.1, pp.56-64, 2015 (SCI-Expanded) identifier identifier identifier

  • 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).