Co-Culture probiotic fermentation of protein-enriched cereal medium (Boza)

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dc.authorid0000-0003-1557-7948
dc.authorid0000-0002-9485-2356
dc.contributor.authorArslan-Tontul, Sultan.
dc.contributor.authorErbas, Mustafa.
dc.date.accessioned2020-03-26T20:20:10Z
dc.date.available2020-03-26T20:20:10Z
dc.date.issued2020
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractObjective: Boza is a fermented cereal beverage which is produced by co-culture fermentation of lactic acid bacteria and yeasts. In addition to the nutritional properties of cereals used in the production, it is also suitable to be gaining functional properties by fermenting with probiotic microorganisms. Methods: In this study, protein content of probiotic boza was increased by the addition of gluten, zein and chickpea flour and the volatile compounds formed during co-culture fermentation of the cereal medium with Lactobacillus acidophilus, Bifidobacterium bifidum and Saccharomyces boulardii were determined. Results: It was determined that chickpea added boza provided the highest cell counts of Lactobacillus acidophilus (7.92 logs CFU/g), Bifidobacterium bifidum (7.32 log CFU/g) and Saccharomyces boulardii (3.26 log CFU/g) during storage. With the addition of gluten, the protein content of the sample was enriched four times more when compared with control boza. During fermentation and storage, a total of 36 different compounds were identified with the major compounds as 9,12-octadecadienoic acid, 9-octadecenoic acid, hexadecanoic acid and hexadecanoic acid, 2-hydroxy-1-(hydroxymethyl)ethyl ester. The concentration of volatile compounds generally decreased during storage of samples. According to Principle Cluster Analysis results, enriched protein samples had similar projections due to their fatty acid contents and the main difference was shown in the control sample. Conclusions: The results of this study indicate that chickpea, single or mixture with cereals, can be a good substrate for probiotic microorganism production for acceptance as probiotic foods.en_US
dc.identifier.citationTontul, S. A., Erbas, M. (2020). Co-Culture Probiotic Fermentation of Protein-Enriched Cereal Medium (Boza). Journal of the American College of Nutrition, 39(1), 72-81.
dc.identifier.doi10.1080/07315724.2019.1612796en_US
dc.identifier.endpage81en_US
dc.identifier.issn0731-5724en_US
dc.identifier.issn1541-1087en_US
dc.identifier.issue1en_US
dc.identifier.pmid31082302en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage72en_US
dc.identifier.urihttps://dx.doi.org/10.1080/07315724.2019.1612796
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38521
dc.identifier.volume39en_US
dc.identifier.wosWOS:000506430400010en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorArslan-Tontul, Sultan.
dc.language.isoenen_US
dc.publisherROUTLEDGE JOURNALS, TAYLOR & FRANCIS LTDen_US
dc.relation.ispartofJOURNAL OF THE AMERICAN COLLEGE OF NUTRITIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectLegumeen_US
dc.subjectprobioticen_US
dc.subjectfunctional foodsen_US
dc.subjectcereal fermentationen_US
dc.subjectvolatile compoundsen_US
dc.titleCo-Culture probiotic fermentation of protein-enriched cereal medium (Boza)en_US
dc.typeArticleen_US

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