Cereal matrix shapes acidification and volatile compound formation, but not culturable bacterial counts, in boza, a fermented cereal beverage

Fink, Katja (avtor), Uršnik, Ines (avtor), Janeš, Damjan (avtor), Kreft, Marko (avtor)

Boza is a fermented cereal beverage whose fermentation phenotype depends on cereal composition and starter microbiota. We evaluated a controlled laboratory model comprising three cereal bases and three inoculum sources. Maize flour, millet flour, and purified maize starch were each inoculated with sour cream, a defined mesophilic dairy starter, or a boza-derived inoculum and fermented for 48 h at 22 °C. We measured pH, titratable acidity, culturable aerobic bacterial counts, and 14 targeted volatile compounds. Flour formulations acidified markedly, with pH decreases of up to 3.5 units and final titratable acidity of up to 24.6 mmol NaOH/kg; starch formulations decreased by less than 1 pH unit and remained below 2 mmol NaOH/kg. Maize flour produced the largest pH decrease, whereas millet flour, particularly with sour-cream inoculum, reached the highest titratable acidity and showed the broadest increases in acetoin, two 2,3-butanediol isomers, 1-hexanol, and 1-octen-3-ol. Endpoint aerobic bacterial counts did not differ significantly among formulations despite marked differences in acidification. Thus, flour-based and starch-based formulations exhibited distinct fermentation phenotypes, with matrix-dependent inoculum effects. Across the tested formulations, cereal matrix was strongly associated with the measured phenotype, whereas endpoint culturable aerobic counts alone did not reflect acidification or volatile remodeling.

• Jezik: Angleški jezik
• Ključne besede: boza, lactic acid bacteria, acidification kinetics, volatile compounds
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: MF - Medicinska fakulteta ; BF - Biotehniška fakulteta ; FFA - Fakulteta za farmacijo
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2026
• Št. strani: 10 str.
• Številčenje: Vol. 131, art. 104544
• PID: 20.500.12556/RUL-186316
• UDK: 664
• ISSN pri članku: 0733-5210
• DOI: 10.1016/j.jcs.2026.104544
• COBISS.SI-ID: 290053635
• Datum objave v RUL: 07.09.2026

Gradivo je del revije

• Naslov: Journal of cereal science
• Skrajšan naslov: J. cereal sci.
• Založnik: Elsevier
• ISSN: 0733-5210
• COBISS.SI-ID: 6397447

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: boza, mlečnokislinske bakterije, kinetika zakisanja, hlapne spojine

Projekti

• Financer: ARIS - Javna agencija za znanstvenoraziskovalno in inovacijsko dejavnost Republike Slovenije
• Številka projekta: P3-0310
• Naslov: Celična fiziologija

• Financer: ARIS - Javna agencija za znanstvenoraziskovalno in inovacijsko dejavnost Republike Slovenije
• Številka projekta: I0-0034
• Naslov: Infrastrukturni program Večdimenzijska mikroskopija