BOZA PRODUCTION METHOD WITH STARTER CULTURE

The scope of this invention is the production process and bacterial composition to produce a microbiologically, physically, chemically and sensorially defined Boza, that can show the same characteristics at each production. In this invention an unfermented Boza pasteurization step has been added to classical Boza process and unfermented Boza has been inoculated with a recommended culture to produce standard Boza that has always the same taste. These cultures are natural, not genetically modification applied starter cultures, covering Lactobacillus plantarum GE 223 and Wiessella confusa GE213, isolated from Boza that has been produced in Turkey. These cultures enable a Boza production, that produces organic acids and acetoin giving to Boza its accustomed taste by generating acetic acid that do not exceed the ratio of 0.2% and ethyl alcohol less than the ratio of 2% during 60 days and provide Boza, nonperishable at least 3 months without thickening and forming bubbles in texture and phase separation when stored in refrigerator. The innovation that this invention brings is, development of a Boza production technique and starter culture combination that enables production of a Boza having standard microbiological, chemical and sensorial properties, all around the year independently from temperature and micro flora of the environment.