Microflora identification of the Bulgarian cereal-based fermented beverage boza

By V. Gotcheva, S. Pandiella, A. Angelov, Z. Roshkova, C. Webb. 2000

125 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

ASSESSMENT OF POTENTIAL PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA AND YEAST STRAINS (2002, background): “Several LAB and yeast strains isolated in previous studies [15] were tested: strain Lb.”
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).”
Boza: A lactic acid fermented cereal beverage as a traditional Turkish food (2002, background): “Both the microorganisms, lactic acid bacteria and yeasts, have been found to be responsible for the spontaneous fermentation of many cereal based foods, as well as boza (15).”
Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of borde, an Ethiopian cereal beverage (2007, background): “Hancioglu and Karapinar (1997) and Getcheva et al. (2000) isolated W. confusa, Lb. brevis and Lb. sanfrancisco from boza, a thick beverage related to borde (the investigat personal observation).”
Isolation and identification of lactic acid bacteria from boza, and their microbial activity against several reporter strains (2011, unknown): “It is also consumed in some areas in Bulgaria, Albania, and Romania (1).”