Identification of lactic acid bacteria and yeast from boza |
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| Institution: | 1. Departamento de Microbiología y Parasitología, Universidad de Santiago de Compostela, Spain;2. Departamento de Microbiología y Genética, Universidad de Salamanca, Spain;3. Unidad de Investigación, Hospital Universitario de Salamanca, Spain;4. Departamento de Bioquímica y Biología Molecular, Universidad de Salamanca, Spain;5. Instituto de Investigación Biomédica (IBSAL), Salamanca, Spain;1. UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA), AgroParisTech, INRA, Université Paris-Saclay, F-78850 Thiverval-Grignon, France;2. Tecnológico Nacional de México, Instituto Tecnológico de Durango, Departamento de Ingenierías Química-Bioquímicas, Blvd. Felipe Pescador 1830 Ote, Col Nueva Vizcaya, Durango, Dgo 34080, Mexico;1. Microbial Biotechnology, Environmental and Industrial Biotechnology Division, The Energy and Resources Institute (TERI), New Delhi, India;2. Department of Biochemistry, National Research Centre on Camel, Jorbeer, Bikaner, India;1. BOKU - University of Natural Resources and Life Sciences, Department of Food Science and Technology, Institute of Food Science, A-1190 Vienna, Austria;2. Faculty of Agro-Industry, Royal University of Agriculture, Phnom Penh, Cambodia |
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| Abstract: | Boza is a low-alcohol beverage produced from the fermentation of barley, oats, millet, maize, wheat or rice. The number of lactic acid bacteria isolated from three boza samples ranged from 9 × 106 to 5 × 107 CFU/mL. Carbohydrate fermentation reactions and PCR with species-specific primers classified the isolates as Lactobacillus paracasei subsp. paracasei, Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus rhamnosus and Lactobacillus fermentum. No filamentous fungi were isolated. Yeasts were isolated from two of the three boza samples, with cell numbers ranging from 1.3 × 102 to 1.8 × 103 CFU/mL. Results obtained from sequencing of the D1/D2 rDNA region identified the yeasts as Candida diversa, Candida inconspicua, Candida pararugosa, Issatchenkia orientalis, Pichia fermentans, Pichia guillliermondii, Pichia norvegensis, Rhodotorula mucilaginosa and Torulaspora delbrueckii. C. inconspicua has been isolated from human sputum and tongue and is an opportunistic pathogen. R. mucilaginosa is also an opportunistic pathogen implicated in fungaemia, endocarditis and meningitis. P. norvegensis has been associated with septicaemia in humans. Saccharomyces cerevisiae, commonly associated with fermented beverages, has not been detected in any of the boza samples, despite enrichment. |
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