Boza: A lactic acid fermented cereal beverage as a traditional Turkish food

By Muhammet Arıcı, O. Dağlıoğlu. 2002

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Identification of lactic acid bacteria and yeast from boza (2007, background): “Boza is a healthy traditional beverage that is consumed in different countries of the Balkan region [1–3].”
Bacteriocin production by Lactobacillus pentosus ST712BZ isolated from boza (2007, background): “A few papers have been published on the microbial composition of boza, a beverage traditionally produced in Bulgaria and prepared from a combination of different cereals (14,12,3,35).”
Isolation and identification of lactic acid bacteria from boza, and their microbial activity against several reporter strains (2011, unknown): “Isolates were identifi ed using the following tests: ammonia production from arginine, CO 2 production from glucose, and growth at diff erent temperatures (4, 8, 10, 15 and 45 °C), growth at diff erent pH values, and growth at diff erent NaCl concentrations (10).”