USE OF NOVEL LACTIC ACID BACTERIAL STRAINS ISOLATED FROM HONEY BEE WORKERS GUT FOR FERMENTED MILK PRODUCTION

Abstract

Traditional LAB flora from natural sources is still waits for scientific attention and because of uncontrolled industrialization, the folkloric knowledge in fermented dairy products could be lost in the near future. In this study it was aimed to isolate Lactic acid bacteria from honey bee workers gut as a natural source for getting wild strains. So five isolates were identified and also probiotic properties of isolates were investigated. Two of them are bacilli and the others are cocci. Before investigation the probiotic properties of these isolates, they were identified by Morphological, biochemical characterization techniques and molecular identification by using amplification and 16S rRNA sequencing. Two lactobacilli were identified as Lactobacillus brevis HBE2and Lactobacillus casei HBE5, while cocci strains identified as Enterococcus faecalis HBE1, HBE3 and HBE4. These isolates showed resistance to stomach pH (pH 2, 5), tolerance against 0, 3 and 0.7% bile concentrations and antimicrobial activity against Salmonella typhimuriumATCC14029, Escherichia coli O157H:793111and Staphylococcus aureus ATCC 25923. In the light of this study, it is observed that, honey bee workers gut is a source of potential probiotic strains.