@article{jfnr2020841,
author={{Aila, Reheman and Saburjiang, Ateergul and Alim, Aygul and Mahemuti, Ainaitula and kelimu, Abulimiti},
title={Screening and Fermentation Characteristics of Excellent Boza Strain},
journal={Journal of Food and Nutrition Research},
volume={8},
number={4},
pages={160--167},
year={2020},
url={http://pubs.sciepub.com/jfnr/8/4/1},
issn={2333-1240},
abstract={Boza is a special fermented dairy product in Xinjiang Uyghur Autonomous Region (XUAR). Boza has the characteristics of CO<SUB>2</SUB> mouthfeel, low sugar content, and dense texture, and is produced from barley, millet, or corn as raw materials using the traditional natural fermentation technology. In this study, six strains each of yeast and lactic acid bacteria isolated from XUAR Boza were used as test strains for single strain selection and composite starter screening. The analytical indicators mainly included ethanol production ability, acid production, tolerance, fermentation force, and growth. Saccharomyces cerevisiae Y8 and Lactobacillus plantarum L9 were selected as the fermentation strains suitable for Boza fermentation. The results will provide scientific inputs for utilization by the Boza fermentation industry.},
doi={10.12691/jfnr-8-4-1}
publisher={Science and Education Publishing}
}