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Boza, a Traditional Cereal-Based Fermented Beverage: A Rich Source of Probiotics and Bacteriocin-Producing Lactic Acid Bacteria

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Functional Properties of Traditional Foods

Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain ((ISEKI-Food,volume 12))

Abstract

The concept of probiotic foods has gained significant interest since its introduction to clinical nutrition and food science during the 1980s. Probiotic bacteria play an important role in reducing symptoms related to lactose intolerance and irritable bowel syndrome; may prevent diarrhea, colon cancer, and allergies; and may even decrease serum cholesterol levels. Most probiotic foods are milk based, although many cereals with added probiotic cultures are appearing on the market. Cereal has a high nutritional value (vitamins, proteins, dietary fiber, energy, and minerals) and may serve as excellent delivery vector for the probiotic lactic acid bacteria to the consumers.

Lactic acid bacteria produce different antimicrobial compounds, including bacteriocins, lactic acid, hydrogen peroxide, benzoic acid, fatty acids, diacetyl, and other low molecular weight compounds. Bacteriocinogenic probiotic bacteria in cereal-based fermented foods could be beneficial when used as starter cultures, as they may prolong the shelf life of the products and provide the consumer with a healthy dietary component at a considerable low cost.

Traditional fermented food products need to be reevaluated in view on the potential source of probiotic LAB and a valuable source of their delivery to the humans. For centuries traditional medicine proved that these products have health benefits to the consumers, and modern medicine recommended them as accompanying treatment for several diseases.

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Acknowledgments

This work was supported by a grant from the National Research Foundation (NRF) of South Africa and bilateral grant NRF (South Africa)/CNRS (France) for research on bacteriocin-producing LAB from traditional fermented products. Dr. Svetoslav D. Todorov received postdoctoral grants from the Claude Leon Foundation, Cape Town, South Africa, and CAPES, Brasilia, Brazil.

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Authors and Affiliations

  1. Department of Microbiology, University of Stellenbosch, Stellenbosch, 7600, Republic of South Africa

    Johan W. von Mollendorff & Svetoslav D. Todorov

  2. Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Viana do Castelo, Portugal

    Manuela Vaz-Velho & Svetoslav D. Todorov

  3. Departamento de Alimentos e Nutrição Experimental, Laboratório de Microbiologia de Alimentos, Universidade de São Paulo, Av. Prof. Lineu Prestes 580 Bloco 14, São Paulo, SP, 05508-000, Brazil

    Svetoslav D. Todorov

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  1. Johan W. von Mollendorff
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  2. Manuela Vaz-Velho
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  3. Svetoslav D. Todorov
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Correspondence to Svetoslav D. Todorov .

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  1. University of Iceland, Faculty of Food Science and Nutrition, Reykjavík, Iceland

    Kristberg Kristbergsson

  2. Izmir , Turkey, Food Engineering Department Ege Universi, Izmir, Turkey

    Semih Ötles

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von Mollendorff, J.W., Vaz-Velho, M., Todorov, S.D. (2016). Boza, a Traditional Cereal-Based Fermented Beverage: A Rich Source of Probiotics and Bacteriocin-Producing Lactic Acid Bacteria. In: Kristbergsson, K., Ötles, S. (eds) Functional Properties of Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 12. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7662-8_12

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