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, cilt.34, sa.1, ss.56-64, 2015 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 34 Sayı: 1
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1080/07315724.2014.880661
  • Dergi Adı: JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.56-64
  • Anahtar Kelimeler: 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 Üniversitesi Adresli: Evet

Özet

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).