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ACID PH PRODUCED BY LACTIC ACID BACTERIA PREVENT THE GROWTH OF BACILLUS CEREUS IN BOZA, A TRADITIONAL FERMENTED TURKISH BEVERAGE
Author(s) -
GÜVEN KIYMET,
BENLİKAYA NURAY
Publication year - 2005
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2005.00568.x
Subject(s) - bacillus cereus , starter , lactic acid , food science , fermentation , cereus , titratable acid , bacteria , biology , microbiology and biotechnology , genetics
The growth and survival of Bacillus cereus , a known pathogen commonly found in cereals, during lactic acid fermentation of boza, a traditional Turkish cereal beverage, was studied. In the boza base inoculated with both the starter culture and B. cereus , the acidity developed to pH 2.6 and 0.8% titratable acidity after 72 h; the growth of B. cereus was reduced from 3.9 log cfu/mL to 1 log cfu/mL within 72 h. The control boza base to which starter was not added had a pH of 3, titratable acidity of 0.8%. The B. cereus in this boza base to which no starter culture was added dropped to 1 log cfu/mL after 72 h. No strains of lactic acid bacteria were found to produce bacteriocins antagonistic to B. cereus . Low pH and acidity were found to be the major factors inhibiting growth of B. cereus in boza.