Design of a fermentation experiment of boza- a traditional drink from orient

Boza is a thick, fermented beverage, known mainly in the Middle East. In our environment it is unknown and is not found in stores. Because of its long history and positive effects on the body is an object of scientific research. It was found that boza contains a large number of lactic acid bacteria, and several types of yeasts. Due to its rich microbe composition, it helps the body to regulate blood pressure, stimulates lactation in nursing mothers, and helps to regulate digestion. Since it is based entirely on herbal ingredients, the drink is also suitable for vegetarians and vegans. Because of its long history, the positive effects on the body, but mostly because of the fermentation process, this drink could be used in the school laboratory. The performed survey revealed, that students would rather performe an experiment of boza fermentation than milk fermentation. To this end, we have developed a fermentation experiment boze in primary school through which students learn more about the principle of lactic acid fermentation, history of boza, its impact on health and how to prepare boza. We have measured the pH of the prepared mixture with different flours and starch and observed the pH change. Also, we have perfected the recipes in order to have a comparable viscosity at the end. Through the survey we checked, what the rate of interest to carry out the experiment. The interesting thing is that the students are much more interested in the preparation of boza compared to soured milk. At the end of the thesis is a tutorial for the experiment of fermentation of boza and worksheet for the students