Screening a Bozo Starter Culture for Potential Application in Beer Fermentation

Canıl İSKAKOVA | Kubat KEMELOV

The aim of this study was to identify yeast strains and hop-tolerant lactic acid bacteria from Bozo, a traditional Kyrgyz-fermented beverage that has been described as a predecessor of today

Makale 2019 Mühendislik Fakültesi Journal of the American Society of Brewing Chemists : The Science of Beer77 ( 1 ) 62 Görüntülenme

Comparison of Rheological and Colorimetric Measurements to Determine α-amylase Activity for Malt Used for the Beverage Bozo

Canıl İSKAKOVA | Camilya SMANALİYEVA | Asılbek KULMIRZAYEV

In the current study, rheological and colorimetric methods were compared for determination of α-amylase activity of grain malt, used for Kyrgyz traditional fermented beverage Bozo. The highest α-amylase activity determined by colorimetric method was found in barley malt (32.83 A), followed by wheat (32.09 A), and was lowest in millet malt (10.82 A) and maize malt (10.76 A). Rheological parameters of millet porridge without and with malt were studied. The liquefaction effect of millet porridge after addition of malt was determined with rotational and oscillatory measurements. Results from stati ...Daha fazlası

Makale 2017 Mühendislik Fakültesi International Journal of Food Properties20 ( 9 ) 96 Görüntülenme

Detaylı Arama

Filtreler

Koleksiyon [1]

Araştırmacılar [4]

BM Sürdürülebilir Kalkınma [2]

Fakültesi / Enstitütü [1]

Yayın Türü [1]

Yayımlanma Yılı [2]

Dil [1]

Kaynak [2]

Veri Tabanları [3]

İndex Türü [2]

Yayıncı [1]

Bölümü [2]

Ulusal/Uluslararası [1]

Konu Başlıkları [14]

Screening a Bozo Starter Culture for Potential Application in Beer Fermentation

Canıl İSKAKOVA | Kubat KEMELOV

Comparison of Rheological and Colorimetric Measurements to Determine α-amylase Activity for Malt Used for the Beverage Bozo

Canıl İSKAKOVA | Camilya SMANALİYEVA | Asılbek KULMIRZAYEV