Honey, reducing sugar, diastase number, Kyrgyzstan
Abstract
Fermented foods are of great importance world-wide because they improve nutritional and
organoleptic properties of the raw materials used, and they have prolonged shelf-life. Bozo is still
produced and consumed with different recipes and methods in Central Asia, Turkey, South
Russia, East European countries, African countries, Middle East, and Northern Iran. These
beverages are valuable source of carbohydrates, vitamins, minerals, organic acids and other
biologically active components. It can be marketed as a functional food product due to content of
the number of different probiotic lactic acid bacteria. Lactic acid bacteria and yeasts responsible
for Bozo fermentation were identified as Leuconostoc, Lactobacillus, Pediococcus, Weissella and
Saccharomyces, Candida, Geotrichum, Pichia, Nadsonia, respectively. In this review,
preparation methods, chemical composition and nutritional value as well as microflora
composition of Bozo and similar cereal-based fermented beverages of different cultures were
summarized.
Keywords
References
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