Characterization of Microbial Content, Antioxidant Capacity, and Volatile Compounds in Boza

Nilgün Özdemir

doi:10.51539/biotech.1844760

Characterization of Microbial Content, Antioxidant Capacity, and Volatile Compounds in Boza

Abstract

This study investigated the microbial composition, antioxidant activity, and volatile aroma compound profiles of boza samples collected from six traditional producers in Türkiye. Lactic acid bacteria (LAB) counts ranged from 5.45 to 9.06 log CFU/mL, while yeast and total aerobic mesophilic bacteria (TAMB) levels varied significantly, reflecting differences in raw materials and fermentation conditions. Samples exhibiting higher LAB populations showed significantly enhanced antioxidant activity, underscoring the role of LAB metabolism in radical-scavenging capacity. Volatile aroma compounds were analyzed using HS-SPME/GC-MS, revealing substantial variation in aroma profiles among samples. Major compounds identified included 3-hexenoic acid, 2-undecenal, muconic acid, acetaldehyde, benzyl alcohol, and phenol. Samples with richer aroma complexity were associated with balanced LAB–yeast communities, whereas limited volatile diversity in certain samples was linked to distinct microbial compositions, including the presence of Bacillus spp. Overall, the findings demonstrate that boza exhibits a diverse microbiota and a complex, fermentation-driven aroma matrix shaped by microbial interactions and cereal-derived metabolites. These results emphasize the importance of microbial composition and controlled fermentation practices in enhancing product quality, sensory characteristics, and functional potential of traditional boza.

Keywords

Supporting Institution

The current study was not supported by any project.

Ethical Statement

No ethics document is required.

Thanks

Only part of this study was presented orally at the 8th International Eurasian Conference on Biological and Chemical Sciences (EurasianBioChem 2025; 17-19 December 2025) with the title "Microbial Content, Antioxidant Activity, and Volatile Aroma Compounds Profile of Boza, a Fermented Cereal Beverage" (Paper ID: 782), and only the abstract was published in print in the congress book.

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Details

Primary Language

English

Subjects

Fermentation Technology

Journal Section

Research Article

Authors

Nilgün Özdemir ^*
0000-0002-4517-9214
Türkiye

Publication Date

June 29, 2026

Submission Date

December 19, 2025

Acceptance Date

June 13, 2026

Published in Issue

Year 2026 Volume: 7 Number: 1

DOI

https://doi.org/10.51539/biotech.1844760

IZ

https://izlik.org/JA42KM58ES

Cite

RIS / Bibtex

APA

Özdemir, N. (2026). Characterization of Microbial Content, Antioxidant Capacity, and Volatile Compounds in Boza. Bulletin of Biotechnology, 7(1), 54-59. https://doi.org/10.51539/biotech.1844760

AMA

1.Özdemir N. Characterization of Microbial Content, Antioxidant Capacity, and Volatile Compounds in Boza. Bull. Biotechnol. 2026;7(1):54-59. doi:10.51539/biotech.1844760

Chicago

Özdemir, Nilgün. 2026. “Characterization of Microbial Content, Antioxidant Capacity, and Volatile Compounds in Boza”. Bulletin of Biotechnology 7 (1): 54-59. https://doi.org/10.51539/biotech.1844760.

EndNote

Özdemir N (June 1, 2026) Characterization of Microbial Content, Antioxidant Capacity, and Volatile Compounds in Boza. Bulletin of Biotechnology 7 1 54–59.

IEEE

[1]N. Özdemir, “Characterization of Microbial Content, Antioxidant Capacity, and Volatile Compounds in Boza”, Bull. Biotechnol., vol. 7, no. 1, pp. 54–59, June 2026, doi: 10.51539/biotech.1844760.

ISNAD

Özdemir, Nilgün. “Characterization of Microbial Content, Antioxidant Capacity, and Volatile Compounds in Boza”. Bulletin of Biotechnology 7/1 (June 1, 2026): 54-59. https://doi.org/10.51539/biotech.1844760.

JAMA

1.Özdemir N. Characterization of Microbial Content, Antioxidant Capacity, and Volatile Compounds in Boza. Bull. Biotechnol. 2026;7:54–59.

MLA

Özdemir, Nilgün. “Characterization of Microbial Content, Antioxidant Capacity, and Volatile Compounds in Boza”. Bulletin of Biotechnology, vol. 7, no. 1, June 2026, pp. 54-59, doi:10.51539/biotech.1844760.

Vancouver

1.Nilgün Özdemir. Characterization of Microbial Content, Antioxidant Capacity, and Volatile Compounds in Boza. Bull. Biotechnol. 2026 Jun. 1;7(1):54-9. doi:10.51539/biotech.1844760