1College of Food Sciences and Pharmacy, Xinjiang Agricultural University, Ürümqi 830052
Journal of Food and Nutrition Research.
2020,
Vol. 8 No. 4, 160-167
DOI: 10.12691/jfnr-8-4-1
Copyright © 2020 Science and Education PublishingCite this paper: Reheman Aila, Ateergul Saburjiang, Aygul Alim, Ainaitula Mahemuti, Abulimiti kelimu. Screening and Fermentation Characteristics of Excellent Boza Strain.
Journal of Food and Nutrition Research. 2020; 8(4):160-167. doi: 10.12691/jfnr-8-4-1.
Correspondence to: Aygul Alim, College of Food Sciences and Pharmacy, Xinjiang Agricultural University, Ürümqi 830052. Email:
aygulalim@sina.comAbstract
Boza is a special fermented dairy product in Xinjiang Uyghur Autonomous Region (XUAR). Boza has the characteristics of CO2 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.
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