Traditional cereal fermented foods as sources of functional microorganisms

Fermentation of food is a very old technology, and the earliest records may date back to 6000 BC (Fox, Lncey, Cogan, 1993). These methodologies and knowledge associated 

Advances in Fermented Foods and Beverages. http //dx.doi.org/10.1016/B978-l-78242-015-6.00006-2 

1 Lactic acid bacteria in cereal-based fermented products 

2 History of boza, a cereal-based fermented beverage 

Beer is supposed to have originated from boza, a drink, probably dating back 4500 years. Although the alcohol and acid content of boza was not known at that time, boza was described in clay tablets as a stimulant and also as a medicine. From perspective of twentyflrst century science, we have sufficient evidence to relate some of the properties to the probiotic characteristics carried by LAB, part of the boza microbiota (Todorov et al., 2008). Boza consumption was initially widespread in the Islamic countries, but production was prohibited in the eighteenth century because of its high alcohol content. However, it is still produced and consumed widely in Anatolia, southern Russia, eastern European countries, the Middle East and northern Persia (Arid Daglioglu, 2002). 

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Traditional cereal fermented foods as sources of functional microorganisms... 

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