Identification of lactic acid bacteria in bee bread and bee pollen samples collected from different regions of Türkiye and comparison of their probiotic properties
Main Article Content
Keywords
Abstract
Consumers are increasingly interested in functional foods containing probiotics. Bee products, widely produced in Türkiye due to favorable conditions, are important in natural nutrition. In this study, the diversity of lactic acid bacteria (LAB) and potential probiotic properties in bee bread and bee pollen samples collected from different regions of Türkiye were investigated. After the phenotypic and genotypic identification of LAB, their technological functions and their functionality in the gastrointestinal system were determined. Strains isolated from bee bread and pollen in Turkey, exhibiting a total of 37 different (GTG)5 profiles, were clustered into 8 different LAB species as Apilactobacillus kunkeei, Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Lactococcus lactis, Weissella cibaria, Weissella confusa, Leuconostoc mesenteroides and Enterococcus faecium by 16S rRNA sequencing. While the salt and temperature tolerance abilities of LAB isolates gave similar results for the same species from different regions, Lpb. plantarum, L. lactis M3, M5 and W. confusa S6 strains that could grow at 8% salt concentration and 45°C temperature were remarkable. It was observed that there were significant differences between the isolates of the same type of LAB strains from different provinces in low pH, bile salt resistance, auto-aggregation, and antibiotic susceptibility properties (p<0.05). However, according to the antimicrobial analysis results, it was determined that the antagonism degrees of LAB strains varied from strain to strain, independent of the isolation origin. The strongest antimicrobial activity against foodborne pathogens belonged to Lpb. plantarum strains.
References
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Endo, A., Maeno, S., Tanizawa, Y., Kneifel, W., Arita, M., Dicks, L., & Salminen, S. (2018). Fructophilic Lactic Acid Bacteria, a Unique Group of Fructose-Fermenting Microbes. Applied and Environmental Microbiology, 84, 19. https://doi.org/10.1128/AEM.01290-18
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İspirli, H., & Dertli, E. (2021). Detection of fructophilic lactic acid bacteria (FLAB) in bee bread and bee pollen samples and determination of their functional roles. Journal of Food Processing and Preservation, 45, 15414. https://doi.org/10.1111/jfpp.15414
Kafantaris, I., Amoutzias, G.D., & Mossialos, D. (2021). Foodomics in bee product research: a systematic literature review. European Food Research and Technology, 247, 309–331. https://doi.org/10.1007/s00217-020-03634-5
Kahraman-Ilıkkan, Ö. (2023). Bacterial Profile and fatty acid composition of Anatolian bee bread samples by metataxonomic and metabolomic approach. Current Microbiology, 80, 1–9. https://doi.org/10.1007/s00284-023-03195-2
Khalifa, S.A.M., Elashal, M., Kieliszek, M., Ghazala, N.E., Farag, M.A., Saeed, A., Xiao, J., Zou, X., Khatib, A., Göransson, U., & El-Seedi, H.R. (2020). Recent insights into chemical and pharmacological studies of bee bread. Trends in Food Science and Technology, 97, 300–316. https://doi.org/10.1016/j.tifs.2019.08.021
Kiran, F., Demirhan, H.K., Halisçelik, O., & Zatari, D. (2023). Metabolic profiles of Weissella spp. postbiotics with anti-microbial and antioxidant effects. The Journal of Infection in Developing Countries, 17(4), 507–517. https://doi.org/10.3855/jidc.16921
Kumar, S., Stecher, G., Li, M., Knyaz, C., & Tamura, K. (2018). MEGA X: Molecular evolutionary genetics analysis across computing platforms. Molecular Biology and Evolution, 35, 1547–1549. https://doi.org/10.1093/molbev/msy096
Kumar Dey, D., Koo, B.G., Sharma, C., & Kang, S.C. (2019). Characterization of Weissella confusa DD_A7 isolated from kimchi. LWT-Food Science and Technology, 111, 663–672. https://doi.org/10.1016/j.lwt.2019.05.089
Li, Y., Li, L., Kromann, S., Chen, M., Shi, L., & Meng, H. (2019). Antibiotic resistance of Lactobacillus spp. And Streptococcus thermophilus isolated from Chinese fermented milk products. Foodborne Pathogens and Disease, 16, 221–228. https://doi.org/10.1089/fpd.2018.2516
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Liu, Y., Jiang, B., & Wang, K. (2023). A review of fermented bee products: sources, nutritional values, and health benefits. Food Research International, 174, 113506. https://doi.org/10.1016/j.foodres.2023.113506
Maragkoudakis, P.A., Zoumpopoulou, G., Miaris, C., Kalantzopoulos, G., Pot, B., & Tsakalidou, E. (2006). Probiotic potential of Lactobacillus strains isolated from dairy products. International Dairy Journal. 16, 189–199. https://doi.org/10.1016/j.idairyj.2005.02.009
Mohammad, S.M., Mahmud-Ab-Rashid, N.K., & Zawawi, N. (2021). Probiotic properties of bacteria isolated from bee bread of stingless bee Heterotrigona itama. Journal of Apicultural Research. 60, 172–187. https://doi.org/10.1080/00218839.2020.1801152
Nueno-Palop, C., & Narbad, A. (2011). Probiotic assessment of Enterococcus faecalis CP58 isolated from human gut. International Journal of Food Microbiology, 145, 390–394. https://doi.org/10.1016/j.ijfoodmicro.2010.12.029
Olivier, S.A., Bull, M.K., Strube, M.L., Murphy, R., Ross, T., Bowman, J.P., & Chapman B., (2023). Long-read MinION™ sequencing of 16S and 16S-ITS-23S rRNA genes improves species-level resolution of lactic acid bacteria in complex samples. Frontiers in Microbiology, 14, 1290756. https://doi.org/10.3389/fmicb.2023.1290756
Plessas, S., Nouska, C., Karapetsas, A., Kazakos, S., Alexopoulos, A., Mantzourani, I., Chondrou, P., Fournomiti, M., Galanis, A., & Bezirtzoglou, E. (2017). Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese. Food Chemistry, 226, 102–108. https://doi.org/10.1016/j.foodchem.2017.01.052
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Jul 1, 2025
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Taşdelen, E., & Arslan, S. (2025). Identification of lactic acid bacteria in bee bread and bee pollen samples collected from different regions of Türkiye and comparison of their probiotic properties. Italian Journal of Food Science, 37(3), 354-369. https://doi.org/10.15586/ijfs.v37i3.3027
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How to Cite
Taşdelen, E., & Arslan, S. (2025). Identification of lactic acid bacteria in bee bread and bee pollen samples collected from different regions of Türkiye and comparison of their probiotic properties. Italian Journal of Food Science, 37(3), 354-369. https://doi.org/10.15586/ijfs.v37i3.3027