Evaluation of Potential Probiotic Properties of Enterococcus mundtii, Its Survival in Boza and in situ Bacteriocin Production

Evaluation of Potential Probiotic Properties of Enterococcus mundtii, Its Survival in Boza and in situ Bacteriocin Production

Boza is a low-pH and low-alcohol cereal-based beverage produced in the Balkan Peninsula. Barley was cooked and prepared according to a traditional recipe and inoculated with Enterococcus mundtii ST4V (a potential probiotic and bacteriocin-producing strain), commercially produced boza, Saccharomyces...

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Bibliographic Details
Main Authors: Svetoslav D. Todorov, Johan W. von Mollendorff, Erica Moelich, Nina Muller, R. Corli Witthuhn, Leon M. T. Dicks
Format: Article
Language:English
Published: University of Zagreb 2009-01-01
Series:Food Technology and Biotechnology
Subjects:
Enterococcus mundtii
boza
probiotic
bacteriocin ST4V
Online Access:http://hrcak.srce.hr/file/59881

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