Evaluation of Potential Probiotic Properties of Enterococcus mundtii , Its Survival in Boza and in situ Bacteriocin Production

  title={Evaluation of Potential Probiotic Properties of Enterococcus mundtii , Its Survival in Boza and in situ Bacteriocin Production},
  author={Svetoslav Dimitrov Todorov and Johan W. von Mollendorff and Erica Moelich and N. F. Muller and Regina C Witthuhn and Leon M. T. Dicks},
Boza is a low-pH and low-alcohol cereal-based beverage produced in the Balkan Peninsula. Barley was cooked and prepared according to a traditional recipe and inoculated with Enterococcus mundtii ST4V (a potential probiotic and bacteriocin-producing strain), commercially produced boza, Saccharomyces cerevisiae, and a combination of strain E. mundtii ST4V and Saccharomyces cerevisiae. Fermentation was carried out at 37 °C for 3 h. The organoleptic properties of fermented products were evaluated… CONTINUE READING


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