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Soft drinks from Kyrgyzstan
Bozo and maksym are Kyrgyz cereal drinks soured by lactic acid bacteria and yeasts. For bozo, millet porridge is cooked, mashed with barley malt so the starch turns to sugar, fermented for about a day and strained; the authors' earlier bozo had about 4 % alcohol. Maksym is made from roasted, milled wheat or barley cooked in water and fermented with a starter. The steps and numbers in the main process are from studies of bozo; the maksym process is in its variant.
| Millet flour | Cooked to a porridge; in one lab method 70 g of flour went into 500 g of water[iskakova2019] |
| Ground barley malt15 % of the porridge weight (w/w), in one study | The source of the enzymes that turn starch to sugar; barley malt had the highest α-amylase activity of the barley, wheat, millet and maize malts tested[iskakova2019][iskakova2017] |
| Starter of yeast and lactic acid bacteria | Saccharomyces cerevisiae with Lactiplantibacillus plantarum, Pediococcus parvulus and Lacticaseibacillus casei in the study[iskakova2019] |
| Starter | backslop (maksym: 2 % w/v of the previous batch) or a mixed starter of yeast and lactic acid bacteria (the bozo study) |
Total time across the recorded steps: 9 days
What changes: Barley is soaked, left to sprout and dried into malt
Output: dried barley malt, milled.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bozo and maksym are Kyrgyz cereal drinks soured by lactic acid bacteria and yeasts. For bozo, millet porridge is cooked, mashed with barley malt so the starch turns to sugar, fermented for about a day and strained; the authors' earlier bozo had about 4 % alcohol. Maksym is made from roasted, milled wheat or barley cooked in water and fermented with a starter. The steps and numbers in the main process are from studies of bozo; the maksym process is in its variant. Made in 5 steps over 9 days. The longest step, malt the barley, takes up to 8 days (Iskakova J 2019) and runs at 20–22 °C (Iskakova J 2019). Saccharomyces cerevisiae and Lactiplantibacillus plantarum, Pediococcus parvulus and Lacticaseibacillus casei do most of the fermenting.
| Main step | up to 8 daysReported[iskakova2019] | Malt the barley |
|---|---|---|
| Temperature | 20–22 °CReported[iskakova2019] | Malt the barley |
Kyrgyz bozo is mashed with barley malt, so the malt's enzymes turn the millet starch to sugar before it ferments. Maksym needs no malt; it is a roasted, milled-grain gruel soured by a starter.
Neither study counted pathogens. Bozo was stored at 4–6 °C and tested at 7, 14 and 21 days, and the authors note that fridge storage does not stop microbial growth. A maksym bought in Bishkek had pH 3.68, falling to 3.62 after 21 days at 5 °C, and its lactic acid bacteria and yeast counts fell by about 2 log units; the producer guaranteed 30 days, but the sour taste scored lowest at day 21. Bozo is classed as mild or strong by its ethanol content, and the authors' earlier bozo had 4 % alcohol by volume.
Every number is labelled with how it is known. How this atlas is made
Bozo is drunk across Central Asia and in China and is made at home in villages and in crafts enterprises by experience (Iskakova 2019). Maksym was traditionally made in every household in summer and drunk chilled; the paper links such long-keeping foods to the nomadic Kyrgyz way of life. The company Shoro later sold it as a commercial product, and many enterprises now make it (Iskakova and Smanalieva 2023).
