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


UYSAL Ü. D. , Oncu E. M. , Berikten D., Yilmaz N., TUNCEL N. B. , KIVANÇ M., ...More

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol.130, no.1, pp.43-48, 2009 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 130 Issue: 1
  • Publication Date: 2009
  • Doi Number: 10.1016/j.ijfoodmicro.2008.12.032
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.43-48
  • Keywords: Fungi, Bacteria, HPLC, Determination, Ochratoxin A (OTA), Boza, Cereal, LACTIC-ACID BACTERIA, IMMUNOAFFINITY COLUMN, CLEANUP PROCEDURES, CEREAL BEVERAGE, PRODUCTS, IDENTIFICATION, FUMONISIN-B-1, FERMENTATION, PENICILLIUM, VALIDATION

Abstract

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 investigated.