Characteristics of Egyptian boza and a fermentable yeast strain isolated from the wheat bread

A sample of indigenous beer, boza was collected at Cairo, Egypt and analyse d. Boza was an off-white porridge-like slurry containing 3.8% (v/v) ethanol . Volatile esters and higher alcohols such as ethyl acetate and isoamyl alc ohol were detected in the boza by gas chromatography. The pH of the boza wa s 3.7. Organoleptically, this alcoholic beverage had an estery flavour and a sour taste. A fermentable yeast strain EG1 was isolated from the material wheat bread and identified, and was considered to resemble Candida krusei. The rice sake made with the yeast strain C. krusei EG1 at 30 degreesC cont ained 11.7% ethanol, 74.1 mg/l ethyl acetate and its pH value was 4.2.