PMID- 25437059
OWN - NLM
STAT- MEDLINE
DCOM- 20150318
LR  - 20181202
IS  - 1879-3460 (Electronic)
IS  - 0168-1605 (Linking)
VI  - 194
DP  - 2015 Feb 2
TI  - Unpasteurised commercial boza as a source of microbial diversity.
PG  - 62-70
LID - S0168-1605(14)00550-9 [pii]
LID - 10.1016/j.ijfoodmicro.2014.11.011 [doi]
AB  - Boza is a cereal-based fermented beverage widely consumed in many countries of 
      the Balkans. The aim of this study was to investigate the microbiota of three 
      Bulgarian boza samples through a combination of culture-dependent and 
      -independent methods with the long-term objective of formulating a multi-strain 
      starter culture specifically destined for the manufacture of new cereal-based 
      drinks. The isolation campaign for lactic acid bacteria (LAB) allowed the 
      identification of Lactobacillus parabuchneri, Lactobacillus fermentum, 
      Lactobacillus coryniformis, Lactobacillus buchneri, Pediococcus parvulus and 
      members of the Lactobacillus casei group. Concerning yeasts, the following 
      isolates were identified: Pichia fermentans, Pichia norvegensis, Pichia 
      guilliermondii (synonym Meyerozyma guilliermondii) and Torulaspora spp. A high 
      intra-species diversity was revealed by Randomly Amplified Polymorphic DNA (RAPD) 
      analysis. In parallel, microbial DNA was directly extracted from the three boza 
      samples, and portions of the rrn operons were analysed through Polymerase Chain 
      Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The molecular 
      fingerprinting partially confirmed the results of culturing. Among LAB, the 
      species Weissella confusa, Weissella oryzae, Leuconostoc citreum, Lactococcus 
      lactis, Pediococcus parvulus and Pediococcus ethanolidurans were detected 
      together with members of the Lb. casei group. Among the yeasts, the species P. 
      fermentans, M. guilliermondii, Galactomyces geotrichum and Geotrichum fragrans 
      were found. The overall results confirmed boza as having a rich and heterogeneous 
      biodiversity both in terms of species and genetically diverse strains, thus 
      encouraging its exploitation for the isolation and future technological 
      characterisation of cultures to be selected for the manufacture of innovative 
      cereal-based drinks.
CI  - Copyright (c) 2014 Elsevier B.V. All rights reserved.
FAU - Osimani, Andrea
AU  - Osimani A
AD  - Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universita Politecnica 
      delle Marche, via Brecce Bianche, Ancona 60131, Italy.
FAU - Garofalo, Cristiana
AU  - Garofalo C
AD  - Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universita Politecnica 
      delle Marche, via Brecce Bianche, Ancona 60131, Italy. Electronic address: 
      c.garofalo@univpm.it.
FAU - Aquilanti, Lucia
AU  - Aquilanti L
AD  - Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universita Politecnica 
      delle Marche, via Brecce Bianche, Ancona 60131, Italy.
FAU - Milanovic, Vesna
AU  - Milanovic V
AD  - Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universita Politecnica 
      delle Marche, via Brecce Bianche, Ancona 60131, Italy.
FAU - Clementi, Francesca
AU  - Clementi F
AD  - Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universita Politecnica 
      delle Marche, via Brecce Bianche, Ancona 60131, Italy.
LA  - eng
PT  - Journal Article
DEP - 20141115
PL  - Netherlands
TA  - Int J Food Microbiol
JT  - International journal of food microbiology
JID - 8412849
SB  - IM
MH  - Beverages/*microbiology
MH  - *Biodiversity
MH  - Colony Count, Microbial
MH  - Denaturing Gradient Gel Electrophoresis
MH  - Fermentation
MH  - Lactobacillales/genetics/isolation & purification/*physiology
MH  - Polymerase Chain Reaction
MH  - Random Amplified Polymorphic DNA Technique
MH  - Yeasts/genetics/isolation & purification/physiology
OTO - NOTNLM
OT  - Cereal-based beverage
OT  - Lactic acid bacteria
OT  - Microbial diversity
OT  - PCR-DGGE
OT  - RAPD
OT  - Yeasts
EDAT- 2014/12/02 06:00
MHDA- 2015/03/19 06:00
CRDT- 2014/12/02 06:00
PHST- 2014/07/09 00:00 [received]
PHST- 2014/10/23 00:00 [revised]
PHST- 2014/11/11 00:00 [accepted]
PHST- 2014/12/02 06:00 [entrez]
PHST- 2014/12/02 06:00 [pubmed]
PHST- 2015/03/19 06:00 [medline]
AID - S0168-1605(14)00550-9 [pii]
AID - 10.1016/j.ijfoodmicro.2014.11.011 [doi]
PST - ppublish
SO  - Int J Food Microbiol. 2015 Feb 2;194:62-70. doi: 
      10.1016/j.ijfoodmicro.2014.11.011. Epub 2014 Nov 15.