Physicochemical properties of honeybee pollen enriched acidophilus milk and probiotic yoghurt

Abstract

The aim of this work was to examine the possibility of preparation of acidophilus milk and probiotic yoghurt by processing of milk (1%, 2.8% and 3.2% w/w fat) enriched with honeybee pollen (0.6% w/w). The quality of produced fermented milks was followed by comparing pH value during fermentation and storage time, as well as of lactic acid content and sensory properties during 14 days of storage. Fermentation time was influenced more the type of the starter culture than by honeybee pollen addition or fat level. The addition of honeybee pollen increased the production of lactic acid, regardless of the fat level. The effects of different starters (L. acidophilus LA-5, S. thermophilus and L. Delbrueckii ssp. bulgaricus) on the production of lactic acid were also different, but not as obvious as that due to pollen addition. The obtained results revealed that honeybee addition had positive effects on the physicochemical and sensory properties of produced acidophilus milk and probiotic yoghurt.

Farklı Oranlarda Polen İlaveli Geleneksel Ev Yoğurdunun Fiziksel ve Kimyasal Özelliklerinin İncelenmesi

“…In addition, when chemical analyses were evaluated, it was found that the addition of pollen caused a decrease in pH and titratable acidity and caused an increase in some minerals (Mo, Cu, Mn, B, Zn, Fe, S, Mg, Ca, K, P). These results confirm the results of the studies in the literature (Küçükçetin, 2008;Yerlikaya, 2014;Lomova et al, 2014;Glušac et al, 2015;Atallah, 2016;Zlatev et al, 2018). On the other hand, considering this study, physicochemical and sensory properties can be compared by adding pollen to yoghurt samples before and after incubation, and by increasing the concentration ratio, sensory properties can be examined at high rates.…”

“…The addition of pollen in samples resulted in a decrease in pH level. Küçükçetin (2008), Yerlikaya (2014) and Glušac et al (2015) suggested that the addition of pollen to yogurt and dairy products would decrease the pH level. The findings of the research have reached similar results with the studies conducted in the literature.…”

Aktivitas Antibakteri Produk Polen Lebah terhadap Salmonella typhi NCTC786 BCC712

“…Pseudomonas aeruginosa dan Enterococcus faecalis. 6,8,9,10 Adanya aktivitas antibakteri dan kandungan nutrisinya yang tinggi, membuat polen lebah sering ditambahkan dalam berbagai suplemen 11 dan digunakan sebagai ajuvan dalam berbagai terapi. 12,13 Sampai saat ini, belum ada informasi mengenai aktivitas antibakteri polen lebah terhadap Salmonella typhi.…”

Bee Products as Functional Food

“…According to the results of the research made to examine the effects of physico-chemical and microbiological features of yogurts produced by honey, pollen and probiotic yeast, it is identified that there are significant increases in the amounts of oil and protein in yogurt due to the pollen addition [5]. Another study revealed that the probiotic yogurt produced by adding pollen has a positive impact on both physico-chemical and sensorial features [55]. Unfortunately, the positive impact of the addition of pollen in the yogurt on senses of taste and smell is revealed to be not the same in the case of adding the pollen in milk.…”