probiotic lactobacillus spp bacteria  (ATCC)

Journal: Biomolecules

Article Title: The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

doi: 10.3390/biom10010084

Figure Lengend Snippet: Fermented food products based on the application of bee-collected and floral pollen.

Article Snippet: Probiotic yogurt supplemented with the bee-collected pollen grains , Bee pollen grains from the apiary of the Faculty of Agriculture, Moshtohor, Benha University, Toukh, Kaliobia , Egypt , Yogurt starter cultures: L. Lactobacillus delbrueckii spp. bulgaricus S. thermophiles Probiotic bacteria: B. angulatum DSM 20098; L. rhamnosus DSM 20245; Lactobacillus gasseri ATCC 33323 , The aim of this study was to investigate the effect of bee-collected pollen supplementation on the texture, microstructure and stability of the preserved probiotic yogurts. Based on the obtained results, pollen-added probiotic yogurts were more stable during the cold storage for 21 days. Pollen supplementation did not significantly affect the textural properties of the yogurts such as cohesiveness and springiness compared to the control sample, but springiness, gumminess and chewiness were increased during the yogurt storage. Highest hardness (1.96 ± 0.02 N) was observed in the yogurt T5 (1.5% yogurt starter + 1.5% Lb. gasseri + 0.8% bee pollen grains). Furthermore, significantly decreased syneresis was observed compared to the control sample. The addition of pollen influenced the microstructure of the yogurt and the formation of a more comprehensive network, which contributed to improved consistency and water retention capacity. , [ ] .

Techniques: Bacteria, Concentration Assay, Activity Assay, Probiotics, Coagulation, Produced, Functional Assay, Control, Antioxidant Activity Assay, Inhibition, Isolation