Skip to main content
SpringerLink
Log in

Sourdough and Cereal Beverages

  • Chapter
  • First Online:
Handbook on Sourdough Biotechnology

Abstract

Cereal-based fermented beverages are traditionally used as staple foods and consumed in certain geographical regions. One of the main advantages of the fermented products is the increased mineral availability due to the phytate elimination during fermentations. Further development of the traditional beverage fermentations at an industrial scale could improve the nutritional quality of the products as well as their sensory properties. This chapter focuses on traditional cereal-based non-alcoholic fermented beverages and introduces products that differ in their manufacturing concepts. The microbial composition and manufacturing processes of the beverages as well as their functions are presented in a concise manner. The chapter deals with the following beverages: boza, togwa, mahewu, bushera, pozol, chicha, kishk, kvass, sourish shchi, and hulu-mur. The cereal raw materials for these include: sorghum, finger millet, millet, wheat, maize, rice, rye, oat, and malts.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 149.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book
USD 199.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  1. Arici M, Daglioglu O (2002) Boza: a lactic acid fermented cereal beverage as a traditional Turkish food. Food Rev Int 18:39–48

    Article  CAS  Google Scholar 

  2. Hayta M, Alpaslan M, Köse E (2001) The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage. Eur Food Res Technol 213:335–337

    Article  CAS  Google Scholar 

  3. Genç M, Zorba M, Ova G (2002) Determination of rheological properties of boza by using physical and sensory analysis. J Food Eng 52:95–98

    Article  Google Scholar 

  4. Hancioğlu Ö, Karapinar M (1997) Microflora of Boza, a traditional fermented Turkish beverage. Int J Food Microbiol 35:271–274

    Article  Google Scholar 

  5. Gotcheva V, Pandiella SS, Angelov A, Roshkova Z, Webb C (2001) Monitoring the fermentation of the traditional Bulgarian beverage boza. Int J Food Sci Technol 36:129–134

    Article  CAS  Google Scholar 

  6. Botes A, Todorov SD, von Mollendorff JW, Botha A, Dicks LMT (2007) Identification of lactic acid bacteria and yeast from boza. Process Biochem 42:267–270

    Article  CAS  Google Scholar 

  7. Gotcheva V, Pandiella SS, Angeloc A, Roshkova ZG, Webb C (2000) Microflora identification of the Bulgarian cereal-based fermented beverage boza. Process Biochem 36:127–130

    Article  CAS  Google Scholar 

  8. Todorov SD, Dicks LMT (2006) Screening for bacteriocin-producing lactic acid bacteria from boza, a traditional cereal beverage from Bulgaria: comparison of the bacteriocins. Process Biochem 41:11–19

    Article  CAS  Google Scholar 

  9. Petrova P, Emanuilova M, Petrov K (2010) Amylolytic Lactobacillus strains from Bulgarian fermented beverage boza. Z Naturforsch 65c:218–224

    Article  Google Scholar 

  10. Todorov SD, Dicks LMT (2005) Pediocin ST18, an anti-listerial bacteriocin produced by Pediococcus pentosaceus ST18 isolated from boza, a traditional cereal beverage from Bulgaria. Process Biochem 40:365–370

    Article  CAS  Google Scholar 

  11. Todorov SD, Dicks LMT (2004) Characterization of mesentericin ST99, a bacteriocin produced by Leuconostoc mesenteroides subsp. dextranicum ST99 isolated from boza. J Ind Microbiol Biotechnol 31:323–329

    Article  CAS  Google Scholar 

  12. Zorba M, Hancioglu O, Genc M, Karapinar M, Ova G (2003) The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Process Biochem 38:1405–1411

    Article  CAS  Google Scholar 

  13. Kitabatake N, Gimbi DM, Oi Y (2003) Traditional non-alcoholic beverage, Togwa, in East Africa, produced from maize flour and germinated finger millet. Int J Food Sci Nutr 54:447–455

    Article  CAS  Google Scholar 

  14. Mugula JK, Nnko SA, Narvhus JA, Sørhaug T (2003) Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food. Int J Food Microbiol 80:187–199

    Article  CAS  Google Scholar 

  15. Mugula JK, Narvhus JA, Sørhaug T (2003) Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food. Int J Food Microbiol 83:307–318

    Article  CAS  Google Scholar 

  16. Hellström AM, Vázques-Juárez R, Svanberg U, Andlid TA (2010) Biodiversity and phytase capacity of yeasts isolated from Tanzanian togwa. Int J Food Microbiol 136:352–358

    Article  Google Scholar 

  17. Reale A, Mannina L, Tremonte P, Sobolev AP, Succi M, Sorrentino E, Coppola R (2004) Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study. J Agric Food Chem 52:6300–6305

    Article  CAS  Google Scholar 

  18. Hjortmo SB, Hellström AM, Andlid TA (2008) Production of folates by yeasts in Tanzanian fermented togwa. FEMS Yeast Res 8:781–787

    Article  CAS  Google Scholar 

  19. Mugula JK, Sørhaug T, Stepaniak L (2003) Proteolytic activities in togwa, a Tanzanian fermented food. Int J Food Microbiol 84:1–12

    Article  CAS  Google Scholar 

  20. Hansen Å, Schieberle P (2005) Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends Food Sci Technol 16:85–94

    Article  CAS  Google Scholar 

  21. Blandino A, Al-Aseeri ME, Pandiella SS, Cantero D, Webb C (2003) Cereal-based fermented foods and beverages. Food Res Int 36:527–543

    Article  CAS  Google Scholar 

  22. Bvochora JM, Reed JD, Read JS, Zvauya R (1999) Effect of fermentation processes on proanthocyanidins in sorghum during preparation of Mahewu, a non-alcoholic beverage. Process Biochem 35:21–25

    Article  CAS  Google Scholar 

  23. Oyewole OB (1997) Lactic fermented foods in Africa and their benefits. Food Control 8:289–297

    Article  Google Scholar 

  24. Muyanja CM, Narvhus JA, Treimo J, Langsrud T (2003) Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage. Int J Food Microbiol 80:201–210

    Article  CAS  Google Scholar 

  25. Wacher C, Canas A, Cook PE, Barzana E, Owens JD (1993) Sources of microorganisms in pozol, a traditional Mexican fermented maize dough. World J Microbiol Biotechnol 9:269–274

    Article  CAS  Google Scholar 

  26. Wacher C, Cañas A, Barzana E, Lappe P, Ulloa M, Owens JD (2000) Microbiology of Indian and Mestizo pozol fermentations. Food Microbiol 17:251–256

    Article  Google Scholar 

  27. Nuraida L, Wacher C, Owens JD (1995) Microbiology of pozol, a Mexican fermented maize dough. World J Microbiol Biotechnol 11:567–571

    Article  CAS  Google Scholar 

  28. Escalante A, Wacher C, Farrés A (2001) Lactic acid bacterial diversity in the traditional Mexican fermented dough pozol as determined by 16S rDNA sequence analysis. Int J Food Microbiol 64:21–31

    Article  CAS  Google Scholar 

  29. Olivares-Illana V, Wacher-Odarte C, Le Borgne S, López-Munguía A (2002) Characterization of a cell-associated inulosucrase from a novel source: a Leuconostoc citreum strain isolated from pozol, a fermented corn beverage of Mayan origin. J Ind Microbiol Biotechnol 28:112–117

    Article  CAS  Google Scholar 

  30. Tamine AY, Muir DD, Khaskheli M, Barcley MNI (2000) Effect of processing conditions and raw materials on the properties of Kishk. 1. Composition and microbial qualities. Lebensm Wiss Technol 33:444–451

    Article  Google Scholar 

  31. Bahns P, Michel R, Becker T, Zarnkow M (2010) Kvass – from homebrew to industrial production. Brauwelt Int 2:96–100

    Google Scholar 

  32. Dlusskaya E, Jänsch A, Schwab C, Gänzle MG (2008) Microbial and chemical analysis of a kvass fermentation. Eur Food Res Technol 27:261–266

    Article  Google Scholar 

  33. Eisenberg A (1908) Process for the production of kvass, US Patent 938374

    Google Scholar 

  34. Dankovtsev AV, Vostrikov SV, Markina NS (2002) Fermentation studies on traditional Russian drink “Sourish Shchi”. J Inst Brew 108:474–477

    Article  CAS  Google Scholar 

  35. Agab MA (1985) Fermented food products ‘Hulu Mur’ drink made from sorghum bicolour. Food Microbiol 2:147–155

    Article  Google Scholar 

  36. Mahgoub SEO, Ahmed BM, Ahmed MMO, El Agib ENAA (1999) Effect of traditional Sudanese processing of kisra bread and hulu-mur drink on their thiamine, riboflavin and mineral contents. Food Chem 67:129–133

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Fazer Group, Helsinki, Finland

    Jussi Loponen

  2. VTT Technical Research Centre of Finland, Espoo, Finland

    Juhani Sibakov

Authors
  1. Jussi Loponen
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Juhani Sibakov
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Jussi Loponen .

Editor information

Editors and Affiliations

  1. Dept. of Soil, Plant and Food Science, University of Bari Aldo Moro, Piazza Umberto 1, Bari, 70121, Italy

    Marco Gobbetti

  2. University of Alberta, Dept of Agricultural, Food, and Nutrition, Edmonton, T6G 2P5, Alberta, Canada

    Michael Gänzle

Rights and permissions

Reprints and permissions

Copyright information

© 2013 Springer Science+Business Media New York

About this chapter

Cite this chapter

Loponen, J., Sibakov, J. (2013). Sourdough and Cereal Beverages. In: Gobbetti, M., Gänzle, M. (eds) Handbook on Sourdough Biotechnology. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-5425-0_11

Download citation

Publish with us

Policies and ethics

Search

Navigation