Progetto EU-CRAFT (VI Programma Quadro) 2006-2009. - FERBEV FP6 - 031918 : Improving the Processing of Four Fermented Beverages from Eastern European Countries. - 2006-2009).

This study summarizes a thorough analysis of microbiota of four fermented beverages. More than eight hundred microbial colonies from different steps of each drink production were isolated, identified, and biotyped by molecular and biotechnological techniques. A high microbial diversity at species and strain level was found in Boza whereas a lower biodiversity was detected in Ayran and Matsony. The novel Fermented Soy Beverage was produced by using single starter including two lactic acid bacteria and one Bifidobacterium strain. Interestingly, bacterial strains endowed with acidifying, proteolytic activities and/or ability of exopolysaccharide production as well as antimicrobial activity against pathogens were selected, and yeasts able to turn L-phenylalanine into a rose-like flavour were highlighted. Furthermore, the application of an in vitro digestion protocol made it feasible to isolate potential probiotic lactic acid bacteria and yeasts which could be used for producing functional beverages. A microbial culture collection including more than 200 strains of bacteria and yeasts was set up. This collection represents the source for further research activities aimed at realizing the best autochthonous starters for improving and standardizing the production of the four fermented beverages.