Characterization of Lactic Acid Bacteria Strains Isolated from Algerian Honeybee and Honey and Exploration of Their Potential Probiotic and Functional Features for Human Use

Abstract

Using culture enrichment methods, 100 strains of bacilli of lactic acid bacteria (LAB) were isolated from honeybee Apis mellifera intermissa and fresh honey, collected from apiaries located in the north-east of Algeria. Amongst all of the isolated LAB, 19 selected strains were closely affiliated to four species—Fructobacillus fructosus (10), Apilactobacillus kunkeei (5), Lactobacillus kimbladii and/or Lactobacillus kullabergensis (4)—using phylogenetic and phenotypic approaches. The in vitro probiotic characteristics (simulated gastrointestinal fluids tolerance, autoaggregation and hydrophobicity abilities, antimicrobial activity and cholesterol reduction) and safety properties (hemolytic activity, antibiotic resistance and absence of biogenic amines) were evaluated. The results indicated that some strains showed promising potential probiotic properties. In addition, neither hemolytic activity nor biogenic amines were produced. The carbohydrate fermentation test (API 50 CHL) revealed that the strains could efficiently use a broad range of carbohydrates; additionally, four strains belonging to Apilactobacillus kunkeei and Fructobacillus fructosus were found to be exopolysaccharides (EPS) producers. This study demonstrates the honeybee Apis mellifera intermissa and one of her products as a reservoir for novel LAB with potential probiotic features, suggesting suitability for promoting host health.

Lactiplantibacillus plantarum from Unexplored Tunisian Ecological Niches: Antimicrobial Potential, Probiotic and Food Applications

“…Probiotics have been traditionally isolated from dairy products, though, in recent years, there has been an increasing trend in exploring novel and alternative sources [61]. Unconventional niches that are being investigated to discover new probiotics include traditional fermented foods and beverages, vegetables, fruit juices [62,63], and the intestine of insects [64,65]. According to scientific research, fermented vegetables are interesting sources of potentially probiotic LAB strains [7,66,67].…”

Biopreservation of Fresh Sardines (Sardina pilchardus) Using Lactiplantibacillus plantarum OV50 Isolated from Traditional Algerian Green Olives Preparations

“…After 48 h at 30 • C, the lipolysis was indicated by a clearing zone surrounded by the inoculated strains [23].…”

Bee-Associated Beneficial Microbes—Importance for Bees and for Humans

“…LAB plays a crucial role in the conversion of nectar and pollen into honey and bee bread due to their fermentative activities [ 49 ]. Apis fresh honey, unlike stored dehydrated honey, presents a great diversity and concentration of viable LAB species [ 50 ]. LAB also takes part in protecting bees against pathogens, contributing to detoxification processes and to the bioactive properties of honeys, thus having probiotic activities [ 38 , 51 ].…”

“…Another FLAB, part of the genus Apilactobacillus , Apb. kunkeei , was found to be among the dominant bacterial species in bees captured in different regions [ 14 , 50 , 54 ]. Apb.…”