Characteristics of Egyptian boza and a fermentable yeast strain isolated from the wheat bread

Citation
Y. Teramoto et al., Characteristics of Egyptian boza and a fermentable yeast strain isolated from the wheat bread, WORLD J MIC, 17(3), 2001, pp. 241-243
Citations number
11
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Biotecnology & Applied Microbiology
Journal title
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
ISSN journal
0959-3993 → ACNP
Volume
17
Issue
3
Year of publication
2001
Pages
241 - 243
Database
ISI
SICI code
0959-3993(200104)17:3<241:COEBAA>2.0.ZU;2-1
Abstract
A sample of indigenous beer, boza was collected at Cairo, Egypt and analyse d. Boza was an off-white porridge-like slurry containing 3.8% (v/v) ethanol . Volatile esters and higher alcohols such as ethyl acetate and isoamyl alc ohol were detected in the boza by gas chromatography. The pH of the boza wa s 3.7. Organoleptically, this alcoholic beverage had an estery flavour and a sour taste. A fermentable yeast strain EG1 was isolated from the material wheat bread and identified, and was considered to resemble Candida krusei. The rice sake made with the yeast strain C. krusei EG1 at 30 degreesC cont ained 11.7% ethanol, 74.1 mg/l ethyl acetate and its pH value was 4.2.