Time and temperature dependent microbiological and mycotoxin (ochratoxin-A) levels in boza.

@article{Uysal2009TimeAT,
  title={Time and temperature dependent microbiological and mycotoxin (ochratoxin-A) levels in boza.},
  author={Ulk{\"u} Dilek Uysal and Elif Mine Onc{\"u} and Derya Berikten and Neşe Yilmaz and Necati Bariş Tuncel and M Riza Kivanc and Muzaffer Tunçel},
  journal={International journal of food microbiology},
  year={2009},
  volume={130 1},
  pages={43-8}
}
This study describes the examination of microbiological tests and the determination of OTA in boza temperature and time dependently. Prior to the analysis, physicochemical properties of the boza samples such as moisture, total acidity as lactic acid, pH, protein amount and viscosity were investigated. The incidence of total aerobic bacteria (TAB), lactic acid bacteria (LAB), coliforms, E.coli, Salmonella, S. aureus, B. cereus, yeast and moulds were examined. E.coli, Salmonella, S. aureus and B… CONTINUE READING