INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol.130, no.1, pp.43-48, 2009 (Peer-Reviewed Journal)
Article / Article
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Science Citation Index Expanded, Scopus
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
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.