Duality Effect of Bee Products in Dealing with Yoghurt Starter, Probiotics and Food Borne Pathogenic Bacteria

Abstract

This research explores the dual effects of various organic bee products, including propolis (BP), bee wax (BW), Acacia (AH) and Clover honey (CH), bee pollen (P), bee venom (BV), and royal jelly (RJ), on lactic acid, probiotics, and foodborne pathogens bacteria. The study delves into the phytochemical attributes of these organic bee products, such as total phenols (TPC), total flavonoids (TFC), and antioxidant capacity (TAC), Fourier Transform Infrared Spectroscopy (FTIR) analyses unveil distinctive spectra for each bee product. The antimicrobial activity of organic bee products extracts were determined by using the disk diffusion method. According to the findings, propolis had the highest levels of total flavonoids, phenolic, and antioxidant capacity among all organic bee products. Bee wax was shown to be the next most abundant source of TPC and TFC, although acacia honey and pollen had higher TAC levels than bee wax. The results showed that, the low concentrations of organic bee products led to active the bacteria species used in fermented dairy products (yoghurt starter, probiotics, and Lactobacillus casei). On the other hand, the highest concentrations of honeybee products inhibited all foodborne pathogens bacteria. The dual nature of honeybee products, acting as positive modulators of beneficial bacteria and demonstrating antimicrobial efficacy against pathogens. Results suggested the potential application of honeybee products as natural agents for enhancing beneficial bacteria growth and as alternatives to synthetic preservatives against foodborne pathogens. This research contributes valuable insights into the multifaceted effects of honeybee products, opening avenues for potential applications in the food industry and health-related fields.