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Physicochemical And Rheological Characteristics Of Alcohol Free Probiotic Boza Produced Using Lactobacillus Casei Shirota: Estimation Of Apparent Viscosity Of Boza Using Non-Linear Modeling Techniques, İsmet Öztürk, Safa Karaman, Fati̇h Törnük, Osman Sağdiç
Physicochemical And Rheological Characteristics Of Alcohol Free Probiotic Boza Produced Using Lactobacillus Casei Shirota: Estimation Of Apparent Viscosity Of Boza Using Non-Linear Modeling Techniques, İsmet Öztürk, Safa Karaman, Fati̇h Törnük, Osman Sağdiç
Turkish Journal of Agriculture and Forestry
The effects of fermentation with 2 different starter culture mixtures composed of lactic acid bacteria (LAB) on some physicochemical, microbiological, sensorial, and rheological characteristics of boza, a traditional fermented Turkish beverage, during storage for 10 days at 8 ^°C were investigated. Lb. casei Shirota adapted in boza well and provided the boza with a probiotic property. At the beginning of storage, the Lb. casei Shirota count of boza was 6.83 log cfu mL^{-1}, while total LAB counts were 8.01 and 8.11 log cfu mL-1 for S1 and S2 samples, respectively. A decrease in pH values was observed when the counts …