Isolation of lactic acid bacteria and yeast from boza produced in thrace region and identification by PCR method

Boza, one of the traditional beverages, has rich microflora in terms of lactic acid bacteria and yeast. In this study, identification of lactic acid bacteria and yeast isolates and PCR method were performed from samples belong to 5 different boza brands produced in Thrace region. In addition, samples have been examined in terms of some physicochemical and microbiological properties. Lactic acid bacterias and yeasts isolated from Boza have been identified by PCR method. As a result, Gluconacetobacter liquefaciens (25%), Lactobacillus fermentum (25%), Gluconacetobacter tumulicola (25%) , Lactobacillus plantarum (25%) in sample of A and Lactobacillus plantarum (100%) in sample of B and Lactobacillus plantarum (16.67%), Gluconacetobacter liquefaciens (50%) Gluconbacter albidus (16.67%), Gluconobacter cerinus (16.67%) in sample of C and Lactobacillus pentosus (12.5%), Lactobacillus brevis (25%), Leuconostoc lactis (25%) , Leuconostoc citreum (25%), Lactobacillus paracasei (12.5%) in sample of D and Lactobacillus brevis(9.09%), Leuconostoc citreum (27.27%), Lactobacillus plantarum (9.09%), Lactococcus lactis (45.45%), Micrococcus yunnanensis (9.09%) in sample of E were identified. Candida quercitrusa (%100) in sample of B and C and Wickerhamomyces anomalus (100%) in sample of E were determined. Physicochemical features from boza samples are; dry matter rate is 22.78-36.01%, acidity of lactic acid is 0.17-0.22%, pH value is in between which means the values are conforming to TSE 9778 Boza standards.