Detection of fructophilic lactic acid bacteria (FLAB) in bee bread and bee pollen samples and determination of their functional roles

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dc.contributor.authorIspirli, Humeyra
dc.contributor.authorDertli, Enes
dc.date.accessioned2024-10-04T18:49:26Z
dc.date.available2024-10-04T18:49:26Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn this study, bee bread and bee pollen samples were characterized in terms of presence of fructophilic lactic acid bacteria (FLAB). Following discrimination and identification of FLAB strains, their functional roles were determined. Genotypic characterization of FLAB strains revealed the presence of 27 distinct strains belonging to Lactobacillus kunkeei (21), Fructobacillus fructosus (3), Lactobacillus plantarum (2), and Leuconostoc mesenteroides (1) strains. In terms of functional roles, all FLAB strains demonstrated high levels of autoaggregation and hydrophobicity properties whereas L. kunkeei and F. fructosus strains did not tolerate bile salts and low pH conditions. A low level of antibiotic resistance was observed among FLAB strains and importantly FLAB strains demonstrated high levels of antibacterial and antifungal activities where strain specific properties played roles. The highest exopolysaccharide (EPS) production yields were obtained for L. kunkeei AP15, AP37 and L. mesenteroides AP-40 which produced 2.79, 2.01, and 5.37 g/L EPS, respectively. Practical applications Bee bread and bee pollen are among beneficial bee products produced and consumed in all over the world. Production of bee bread relies on the fermentation process of bee pollen where a special LAB group FLAB plays roles. Despite the increment of the importance of these products for human consumption, there is a lack of knowledge for the microbial composition of these products. In this study, FLAB strains were isolated and identified from bee bread and bee pollen samples, and their technofunctional role was determined. The FLAB strains would be evaluated as starter cultures for production of bee products under industrial conditions.en_US
dc.identifier.doi10.1111/jfpp.15414
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85102181064en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.15414
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3136
dc.identifier.volume45en_US
dc.identifier.wosWOS:000626541000001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectLactobacillusen_US
dc.subjectResistanceen_US
dc.subjectSourdoughen_US
dc.subjectAdhesionen_US
dc.subjectDextranen_US
dc.titleDetection of fructophilic lactic acid bacteria (FLAB) in bee bread and bee pollen samples and determination of their functional rolesen_US
dc.typeArticleen_US

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