Time and temperature dependent microbiological and mycotoxin (ochratoxin-A) levels in boza

This study describes the examination of microbiological tests and the determination of OTA in boza temperature and time dependently. Prior to the analysis, physicochemical properties of the boza samples such as moisture, total acidity as lactic acid, pH, protein amount and viscosity were investigate...

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Veröffentlicht in:	International journal of food microbiology 2009-03, Vol.130 (1), p.43-48
Hauptverfasser:	Uysal, Ülkü Dilek, Öncü, Elif Mine, Berikten, Derya, Yilmaz, Neşe, Tuncel, Necati Barış, Kıvanc, Merih, Tuncel, Muzaffer
Format:	Artikel
Sprache:	eng
Schlagworte:	acidity Acremonium Alcoholic Beverages - analysis Alcoholic Beverages - microbiology analytical methods Aspergillus fumigatus Bacillus cereus Bacteria Bacteria - classification Bacteria - isolation & purification beverages Biological and medical sciences Boza Cereal coliform bacteria Determination duration Escherichia coli extraction fermented foods food contamination Food Contamination - analysis Food industries Food microbiology Food toxicology Fundamental and applied biological sciences. Psychology Fungi Geotrichum candidum Geotrichum capitatum grain products HPLC lactic acid lactic acid bacteria microbial contamination molds (fungi) ochratoxin A Ochratoxin A (OTA) Ochratoxins - chemistry physicochemical properties protein content Salmonella Staphylococcus aureus Temperature traditional foods viscosity water content yeasts
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