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Probiotic properties of bacteria isolated from bee bread of stingless bee Heterotrigona itama

Pollen collected by stingless bee is stored and packed in honey pots following the addition of various enzymes and nectar, or honey which contains microorganisms to undergo lactic acid fermentation to produce bee bread. Naturally fermented foods are known to contain probiotic bacteria. Thus, the aim...

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Main Authors: Mohammad, Salma Malihah, Mahmud @ Ab Rashid, Nor Khaizura, Zawawi, Norhasnida
Format: Article
Language:English
Published: Taylor & Francis 2020
Online Access:http://psasir.upm.edu.my/id/eprint/87300/1/Probiotic%20properties%20of%20bacteria%20isolated%20from%20bee%20bread.pdf
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spelling oai:psasir.upm.edu.my:87300 http://psasir.upm.edu.my/id/eprint/87300/ Probiotic properties of bacteria isolated from bee bread of stingless bee Heterotrigona itama Mohammad, Salma Malihah Mahmud @ Ab Rashid, Nor Khaizura Zawawi, Norhasnida Pollen collected by stingless bee is stored and packed in honey pots following the addition of various enzymes and nectar, or honey which contains microorganisms to undergo lactic acid fermentation to produce bee bread. Naturally fermented foods are known to contain probiotic bacteria. Thus, the aim of this study was to isolate probiotic bacteria from bee bread and characterize the probiotic potential of bacteria with antibacterial activities against foodborne pathogens. Bacteria were identified using 16S rRNA gene sequencing. The probiotic potential such as acid and bile tolerance, digestive enzymes tolerance, cell surface hydrophobicity, cell autoaggregation, antibacterial activity against foodborne pathogens, blood haemolytic activity, and antibiotic susceptibility were determined. A total of 27 bacteria were isolated from bee bread and were identified as Lactobacillus spp., Fructobacillus fructosus, Leuconostoc mesenteroides, Enterococcus faecalis, and Bacillus spp. Most of the Bacillus spp. showed haemolytic abilities. L. musae SGMT17 and L. mindensis SGMT22 had similar antibacterial efficiency against tested pathogens in comparison to L. rhamnosus GG. All of the isolates showed high tolerance to pH 3, 0.3% bile, pepsin, and pancreatin except for F. fructosus strains. Lb. crustorum, Lb. mindensis and Lb. musae showed high hydrophobicity and autoaggregation ranging from 52.09 to 80.52% and 57.47 to 92.77%, respectively, depending on the strain. All strains were susceptible to chloramphenicol, ampicillin and tetracycline, but varied for eight other clinically relevant antibiotics. From the result obtained, Lb. musae SGMT17 and Lb. crustorum SGMT20 showed the highest antibacterial activity and probiotic properties in the human in vitro digestive model. Future studies have to be conducted to assess other therapeutic value and safety of the selected bacteria in vivo. Taylor & Francis 2020-08-25 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/87300/1/Probiotic%20properties%20of%20bacteria%20isolated%20from%20bee%20bread.pdf Mohammad, Salma Malihah and Mahmud @ Ab Rashid, Nor Khaizura and Zawawi, Norhasnida (2020) Probiotic properties of bacteria isolated from bee bread of stingless bee Heterotrigona itama. Journal of Apicultural Research, 60 (1). 172 - 187. ISSN 0021-8839; ESSN: 2078-6913 https://www.tandfonline.com/doi/abs/10.1080/00218839.2020.1801152 10.1080/00218839.2020.1801152
institution UPM IR
collection UPM IR
language English
description Pollen collected by stingless bee is stored and packed in honey pots following the addition of various enzymes and nectar, or honey which contains microorganisms to undergo lactic acid fermentation to produce bee bread. Naturally fermented foods are known to contain probiotic bacteria. Thus, the aim of this study was to isolate probiotic bacteria from bee bread and characterize the probiotic potential of bacteria with antibacterial activities against foodborne pathogens. Bacteria were identified using 16S rRNA gene sequencing. The probiotic potential such as acid and bile tolerance, digestive enzymes tolerance, cell surface hydrophobicity, cell autoaggregation, antibacterial activity against foodborne pathogens, blood haemolytic activity, and antibiotic susceptibility were determined. A total of 27 bacteria were isolated from bee bread and were identified as Lactobacillus spp., Fructobacillus fructosus, Leuconostoc mesenteroides, Enterococcus faecalis, and Bacillus spp. Most of the Bacillus spp. showed haemolytic abilities. L. musae SGMT17 and L. mindensis SGMT22 had similar antibacterial efficiency against tested pathogens in comparison to L. rhamnosus GG. All of the isolates showed high tolerance to pH 3, 0.3% bile, pepsin, and pancreatin except for F. fructosus strains. Lb. crustorum, Lb. mindensis and Lb. musae showed high hydrophobicity and autoaggregation ranging from 52.09 to 80.52% and 57.47 to 92.77%, respectively, depending on the strain. All strains were susceptible to chloramphenicol, ampicillin and tetracycline, but varied for eight other clinically relevant antibiotics. From the result obtained, Lb. musae SGMT17 and Lb. crustorum SGMT20 showed the highest antibacterial activity and probiotic properties in the human in vitro digestive model. Future studies have to be conducted to assess other therapeutic value and safety of the selected bacteria in vivo.
format Article
author Mohammad, Salma Malihah
Mahmud @ Ab Rashid, Nor Khaizura
Zawawi, Norhasnida
spellingShingle Mohammad, Salma Malihah
Mahmud @ Ab Rashid, Nor Khaizura
Zawawi, Norhasnida
Probiotic properties of bacteria isolated from bee bread of stingless bee Heterotrigona itama
author_facet Mohammad, Salma Malihah
Mahmud @ Ab Rashid, Nor Khaizura
Zawawi, Norhasnida
author_sort Mohammad, Salma Malihah
title Probiotic properties of bacteria isolated from bee bread of stingless bee Heterotrigona itama
title_short Probiotic properties of bacteria isolated from bee bread of stingless bee Heterotrigona itama
title_full Probiotic properties of bacteria isolated from bee bread of stingless bee Heterotrigona itama
title_fullStr Probiotic properties of bacteria isolated from bee bread of stingless bee Heterotrigona itama
title_full_unstemmed Probiotic properties of bacteria isolated from bee bread of stingless bee Heterotrigona itama
title_sort probiotic properties of bacteria isolated from bee bread of stingless bee heterotrigona itama
publisher Taylor & Francis
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/87300/1/Probiotic%20properties%20of%20bacteria%20isolated%20from%20bee%20bread.pdf
_version_ 1819300185556123648
score 13.4562235

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