Acidophilus LA-5 Research Articles

Short-term effects of a synbiotic diet on thyroid and sex hormones in Sarabi Dogs

BackgroundSynbiotic products are those Functional foods/feeds that contain both probiotic and prebiotic strains and have health-promoting effects beyond probiotics or prebiotics alone. This study aimed to investigate the effect of synbiotic feed containing the probiotic strain Lactobacillus acidophilus La5 (1012 cfu/g) and inulin (5%) on changes in Thyroid hormones (T3, T4), TSH, LH, FSH, and Testosterone in male dogs throughout 24 days.Materials and methodsIn addition to the basic feed, the dogs in the treatment group also received the synbiotic supplement at 5% in each of their three meals during 24 days. Then, the serum levels of LH, FSH, TSH, and Testosterone were measured with an ELISA kit and finally, the obtained data were statistically analyzed.ResultsThe results showed that the consumption of this formulated synbiotic feed had no negative effect on the profile of Thyroid hormones (T3: from 1.09 ± 0.51 to 0.95 ± 0.40 ng/ml [p > 0.05]; and T4: from 6.60 ± 4.33 to 4.70 ± 4.29 µg/dl [p > 0.05]) as well as TSH (from 0.07 ± 0.09 to 0.03 ± 0.00 mIU/L [p > 0.05]), Testosterone (from 1.56 ± 0.66 to 1.26 ± 0.93 ng/ml [p > 0.05]), FSH (from 4.72 ± 1.12 to 11.55 ± 3.42 mIU/ml [p = 0.008]), LH (from 0.56 ± 0.48 to 0.31 ± 0.15 mIU/ml [p > 0.05]), and the changes in the amounts of these hormones was in the normal range during 24 days.ConclusionIt concluded that the consumption of synbiotic feed (L. acidophilus + inulin, at the rate of 5%) in male dogs has no significant adverse effects were observed within the study period on Thyroid, TSH, and sex hormones and it seems that it may be used for a long time to take health-promoting effects without harming hormonal activities.

Chia seed mucilage film with Lactobacillus acidophilus LA-5 postbiotics: Preparation and antimicrobial performance in ultra-filter cheese against Escherichia coli O157:H7.

Chia seed mucilage film with Lactobacillus acidophilus LA-5 postbiotics: Preparation and antimicrobial performance in ultra-filter cheese against Escherichia coli O157:H7.

A Study into the Effects of Chosen Lactic Acid Bacteria Cultures on the Quality Characteristics of Fermented Dairy, Dairy–Oat, and Oat Beverages

The growing demand for plant-based and hybrid dairy–plant beverages has driven interest in optimizing their fermentation processes. This study investigates the effects of selected lactic acid bacteria (LAB) cultures on the quality characteristics of fermented dairy, dairy–oat, and oat beverages. The term ‘dairy-oat beverage’ refers to a hybrid product composed of cow’s milk and an oat-based drink in a 1:1 ratio. Cow’s milk, an oat beverage, and a 1:1 mixture of both were inoculated with traditional yogurt cultures (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and/or probiotic strains (Lactiplantibacillus plantarum 299v and Lactobacillus acidophilus La-5). Fermentation was conducted for 6 h at 37 °C, followed by 28 days of cold storage. pH, texture (hardness and adhesiveness), syneresis, carbohydrate content, and bacterial viability were assessed. The selection of lactic acid bacteria cultures had a significant impact on the quality attributes of the beverages. Both the bacterial culture type and the base material played a crucial role in determining the beverages’ texture, stability, and overall quality. Mixed bacterial cultures exhibited higher hardness, while milk and dairy–oat samples fermented with the yogurt culture demonstrated better structural stability. Fermentation influenced sugar levels, and bacterial viability depended on the beverage type and storage conditions. The selection of lactic acid bacteria cultures significantly impacts the quality of fermented beverages. Further optimization of bacterial culture combinations could improve these products’ stability and sensory properties.

Characterization and Antimicrobial Activity of Postbiotic from Lactobacillus Acidophilus LA5 on Staphylococcus Aureus in Food Model and In vitro

Background: Postbiotics, also called biogenics, metabiotics, or Cell-Free Supernatants (CFS), are soluble compounds produced by live probiotic microorganisms or released after the lysis of probiotics that could provide beneficial health effects to the host. Objective: This study was conducted with the aim of investigating the antimicrobial, antibiofilm, antioxidant, and cytotoxic effects of postbiotics derived from Lactobacillus acidophilus. Methods: In this study, the antimicrobial properties of the postbiotic of L. acidophilus on Staphylococcus aureus were investigated in different experimental settings, in-vitro, and pasteurized milk. The antioxidant effect of postbiotic was also evaluated by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 20-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) method. Furthermore, the chemical composition of the postbiotics was identified via gas chromatography-mass spectrometry. The cytotoxic effects of the compounds were investigated using a human normal cell line. Results and Discussion: According to the results, postbiotics had aconcentration-dependent antimicrobial effect, and the inhibitory effect increased with increasing concentrations. The antimicrobial activity was mainly linked with lactic acid and laurostearic acid. The Minimum Inhibitory Concentration (MIC) of the prepared postbiotic was determined to be 100 mg/ml. The lowest Minimum Effective Concentration (MEC) of postbiotics significantly differed in the food matrix, and a low MEC (minimum effective concentration) index (150 mg/ml) was detected for postbiotic of L. acidophilus. Conclusion: Therefore, the prepared postbiotic should be subjected to more in-depth analysis to examine its suitability as a food additive.

Study of the Effect of Synbiotic Diet on Haematological and Oxidative Indexes Changes in Male Dogs.

Synbiotic products are functional foods/feeds that contain both probiotic and prebiotic strains and have health-promoting effects beyond those of probiotics or prebiotics alone. This study aimed to investigate the effect of synbiotic feed containing the probiotic strain Lactobacillus acidophilus La5 (1012 cfu/g) and inulin (5%) on changes in haematological and oxidative serum indices in male dogs. Twelve male dogs in two groups of six were included in the study. In addition to the basic feed, the dogs in the treatment group also received the synbiotic supplement at 5% in each of their three meals during 29 days. Then, on Day 0 and Day 29, the amount of malondialdehyde was measured based on thiobarbituric acid, and glutathione peroxidase activity and the amount of total serum antioxidants was also measured with the Randox kit; the obtained data were statistically analysed. The results showed that white blood cells increased (from 10.28±2.89 to 16.48±7.59 [p = 0.138]) and red blood cells decreased (from 6.492±0.64 to 5.92±1.14 [p = 0.461]) in the treatment group, but these changes were not significant. In the treatment group, it was found that synbiotic food has a significant effect on the increase of MCH (from 24.32±0.93 to 26.30±1.04 pg [p = 0.003]) and MCHC (from 33.24±0.32 to 36.58±0.72g/dL [p<0.001]), but it does not have a significant effect on the decrease or increase of other haematological factors. Also, significant reductions in the amount of malondialdehyde (from 3.2±1.05 to 1.35±1.05µmol/L [p = 0.015]) and increases in the number of total serum antioxidants (from 0.27±0.06 to 0.42±0.09mmol/L [p = 0.035]) were obtained in the treatment group. It concluded that the consumption of synbiotic feed (L. acidophilus+inulin, at the rate of 5%) in male dogs may reduce and prevent oxidative stress, adjust side effects and prevent some disorders. In any case, many studies are needed to definitively prove these results.

Effects of a Novel Fortified Dairy Product on the Psychological Status and Sleep Quality of Patients with Polycystic Ovary Syndrome: A Double-Blind Randomized Controlled Trial.

Polycystic ovary syndrome (PCOS) is a neuroendocrine disorder that commonly causes anovulation and infertility worldwide. Aside from infertility, patients with PCOS suffer from sleep disturbances and mental health issues. Recent studies have shown that functional foods may have a beneficial impact on psychological disorders and sleep quality. Therefore, the present study aimed to investigate the effects of daily intake of a fortified yogurt on the psychological and sleep profiles of women with PCOS. In this 8-week randomized double-blind controlled trial, after a 2-week run-in period, participants in the intervention group (n=45) received yogurt fortified with 106 colony-forming units/g of probiotics (Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5) along with 50 IU of vitamin E and 1,000 IU of vitamin D, and those in the placebo group (n=45) received low-fat yogurt. The psychological status and sleep quality of patients were measured using the Depression, Anxiety, and Stress Scale-21 Items and Pittsburgh Sleep Quality Index before and after the study, respectively. The registration number of this study was IRCT20231210060323N1. The results showed that the intervention group exhibited a significant improvement in depression status compared with the placebo group (P=0.01). However, no statistically beneficial impact was observed on sleep quality in patients with PCOS (P=0.44). This trial indicated that consuming yogurt with probiotics, vitamin E, and vitamin D may alleviate depression in patients with PCOS and that nutritional interventions could be advantageous, particularly for individuals who prefer not to take antidepressant medications. However, further research is needed to confirm the results.

β-Glucan Alone or Combined with Lactobacillus acidophilus Positively Influences the Bacterial Diversity and Metabolites in the Colonic Microbiota of Type II Diabetic Patients.

β-Glucan is a fermentable polysaccharide with prebiotic properties that has been shown to improve metabolic indicators. This study evaluated the effects of spent brewer's yeast β-glucan (BGL) and Lactobacillus acidophilus LA-5 (106CFU/g) (LA5) alone and in combination (LA5-BGL) on the composition of the fecal microbiome of adults with type 2 diabetes mellitus (T2DM) using the Human Gut Microbial Ecosystem Simulator (SHIME®). Short-chain fatty acids (SCFAs), ammonium ions, and cytokines (IL-6 and IL-10) were measured. BGL, LA5, and LA5-BGL increased (p < 0.05) the richness and diversity of microbial communities in the gut microbiome of individuals with T2DM. All treatments increased (p < 0.05) the abundance of Bacteroides, Alistipes, Lactobacillus, Subdoligranulum, and Acidaminococcus, along with increased (p < 0.05) production of SCFAs and anti-inflammatory cytokine (IL-10) compared to the control group. BGL treatments showed a greater increase in microbial diversity, SCFAs levels (butyric, propionic, and acetic acid), and the anti-inflammatory cytokine (IL-10). LA5 showed the highest decrease in ammonium ion levels. Results indicate that BGL may have a prebiotic and immunomodulatory effect on the fecal microbial community and metabolic indicators in adults with type 2 diabetes mellitus (T2DM). Findings underscore the role of BGL as a prebiotic food.

Frozen Fermented Dairy Snacks with Probiotics and Blueberry Bagasse: Stability, Bioactivity, and Digestive Viability.

The demand for healthier snack options has driven innovation in frozen dairy products. This study developed and characterized novel frozen dairy snacks fermented with probiotics (Lactobacillus acidophilus LA5; Lacticaseibacillus rhamnosus GG, and Streptococcus thermophilus BIOTEC003) and containing 2% blueberry bagasse. Four formulations (LA5, LGG, LA5-BERRY, and LGG-BERRY) were analyzed for their nutritional, physicochemical, functional, and sensory properties. High protein content (>17% d.w.) and increased dietary fiber (5.77-5.88% d.w.) were observed in bagasse-containing formulations. Stable technological characteristics were maintained, with melting rates increasing slightly during storage. Probiotic viability remained high (>8.5 log CFU/mL) after freezing and storage at -20 °C for 30 days. Post-simulated digestion, probiotics retained >7.5 log CFU/mL, while blueberry bagasse formulations exhibited significantly higher phenolic content (7.62-8.74 mg/g d.w.) and antioxidant capacity, though anthocyanin content decreased (66-68%). Sensory evaluation by 100 panelists revealed high acceptance scores (>63%), with LGG-BERRY achieving the highest score (78%). These formulations demonstrate significant potential for incorporating probiotics and functional ingredients, providing an innovative solution for probiotic delivery and the sustainable utilization of fruit by-products in the food industry.

Practical aspects of probiotics application: A Delphi study

Aim. To evaluate the awareness of healthcare professionals on possibilities and approaches to probiotics use in prevention and treatment of gastrointestinal disease in routine practice. Materials and methods. An anonymous survey of 35 leading experts in the field of gastroenterology, therapy, pediatrics and clinical pharmacology was conducted using the Delphi method. Results. Experts consider probiotics effective and safe for acute diarrhea and functional gastrointestinal disorders treatment. Participants stated there are enough evidence that probiotics could be effective for prevention of antibiotic-associated diarrhea, including agreement with the statement that Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis BB-12 effectiveness has been studied and is known for AAD indication. Early use of probiotics with extension for 1–2 weeks after the end of antibacterial treatment is considered rational. Conclusion. During the Advisory board the consensus has been reached for matters of efficacy and safety of probiotics, along with importance of evidence evaluation of each medicine, as well as the need for careful and thorough assessment of quality for probiotic supplements.

Investigating Chemical Composition and Functionality of Lactobacillus acidophilus LA-5 Postbiotics Prepared in Classic and Cheese Whey Media.

This study aimed to characterize two types of postbiotics from Lactobacillus acidophilus LA-5 prepared in De Man, Rogosa, and Sharpe (MRS-Pb) and UF cheese whey (W-Pb). We compared the chemical compositions, functional properties, and toxicities of the prepared probiotics. Assessments included antimicrobial and antioxidant activities, total and individual phenolic compounds, volatile compounds, individual free amino acids, and organic acid contents. Cytotoxicity and potential effects on cell proliferation were assessed using MTT and wound healing assays in HCT-116 intestinal epithelial cancer cells. The results revealed differences in the chemical composition of the two postbiotics. Citric, lactic, and butyric acids were the main organic acids in W-Pb, whereas malic and acetic acids were the main organic acids in MRS-Pb. High levels of hydrocarbons were found in MRS-Pb. W-Pb exhibited potent antimicrobial activity against Listeria monocytogenes and Escherichia coli than MRS-Pb, while the antioxidant potential of MRS-Pb was higher than that of W-Pb. L. acidophilus postbiotics significantly reduced HCT-116 cell viability in a dose-dependent manner (10, 20, and 40mg/mL for MRS-Pb and 10 and 20mg/mL for W-Pb). MRS-Pb exhibited more potent effects and cytotoxicity than W-Pb did. Postbiotics did not affect HCT-116 cell proliferation or migration. Both postbiotics increased TAC in a concentration-dependent manner in treated cells, with MRS-Pb showing a stronger effect. These results suggest that the type of culture medium can significantly affect the bioactive properties, chemical composition, and toxicity of postbiotics.

Antibacterial and Anti-colon Cancer Potentials of Fermented Acidophilus Milk Supplemented with Water Soluble Curcumin

Background: Different beneficials of fermented milk products-containing Lactobacillus acidophilus to improve health status were investigated. Methods: Fermented acidophilus milk samples were prepared with freeze dried Lb. acidophilus La-5 and 0, 50, 100 and 150 mg/100 mL of water-soluble curcumin were added at the end of fermentation. Crude extracts (whey) of different fermented acidophilus milk formulates with curcumin were prepared and each extract was tested for its antibacterial activity, total phenolic content, DPPH free radical scavenging activity, anti-colonic cancer activity and fermentation profile (measured as lactic acid concentration). Further the sensory evaluation for each sample was conducted. Result: The results showed that no effect of the addition of curcumin on the viability of Lb. acidophilus La-5 either fresh or after 20 days of cold storage. However, the higher the quantity of curcumin added, the higher the antibacterial activity. The highest antibacterial effect was against Staph. aureus NRRL B-314. The total phenolic content and the DPPH free radical scavenging activity increased with the increase in curcumin. The higher the proliferative inhibition was achieved at higher level of curcumin. The addition of curcumin to fermented acidophilus milk samples help increase the quality of the product with negative effect on the sensory evaluation at higher level of curcumin. Finally, supplementation of fermented acidophilus milk with curcumin has no effect on the lactic acid production in fermented acidophilus milk samples. Therefore, the synergistic effect of water-soluble curcumin and Lb. acidophilus could be recommended for enhancing the functional properties of acidophilus milk.

Yogurts fortified with postbiotic powders derived from Lactobacillus acidophilus LA5: Physicochemical, rheological, antioxidant, and sensory properties

Postbiotics have gained an increasing amount of research interest in recent years due to their health benefits. However, exploration of their potential in product development has remained limited, especially in dairy yogurt products. This study utilized cheese whey and skim milk, side-streams of the dairy industry, as substrates for fermenting Lactobacillus acidophilus LA5 to produce postbiotics, which were then freeze-dried into powder. The resulting LA5-derived postbiotic powders were added to dairy milk to produce fortified low-fat yogurt. These yogurts were evaluated for physicochemical, rheological, and antioxidant properties, with assessments conducted on days 1, 7, 14, and 21 of storage; sensory properties were also assessed at 10 days of storage to determine storage stability. The addition of LA5 postbiotic powders enhanced the antioxidant activity of low-fat yogurt, doubling the DPPH inhibition compared to the control. Fortified yogurts showed increased acidity and maintained stable water holding capacity, with no adverse effects on rheological properties. Additionally, the postbiotic powders did not compromise the viability of starter cultures, which was also preserved throughout the storage period. Microstructural analysis demonstrated a more open gel network with larger pores over time, indicating the water retention in the yogurt's structure. Consumer sensory evaluation further confirmed that the addition of LA5 postbiotic powders maintained consumer acceptability, preserving the yogurt's sensory qualities. This study highlights that LA5 postbiotic powders offer the potential to enhance both the health benefits and shelf life of dairy yogurt while preserving its qualities, making it attractive to health-conscious consumers.

Ohmic pasteurization of probiotic chocolate dairy desserts and its quality attributes

Ohmic pasteurization of probiotic chocolate dairy desserts and its quality attributes

Grape pomace high-methoxyl pectin: A new prebiotic stabilizer for low-fat synbiotic yogurt gels – Optimization and characterization

Grape pomace high-methoxyl pectin: A new prebiotic stabilizer for low-fat synbiotic yogurt gels – Optimization and characterization

The Therapeutic Effects of Lactic Acid Bacteria Isolated from Spotted Hyena on Dextran Sulfate Sodium-Induced Ulcerative Colitis in Mice.

Inflammatory bowel disease (IBD) is a chronic condition characterized by recurrent episodes and an unclear etiology. Given the limitations of current therapeutic options, which include suboptimal efficacy and significant side effects, there is a pressing need to explore novel treatments. Probiotics derived from diverse species have been identified as a promising approach for managing IBD, owing to their anti-inflammatory properties and their ability to regulate gut flora, among other beneficial effects. In this study, three strains of lactic acid bacteria (LAB) were isolated from the feces of the scavenger spotted hyena (Crocuta crocuta), a scavenging mammal. Based on their capability to survive within and adhere to the gastrointestinal tract, along with their profile of antibiotic resistance, a high-quality strain of Lactobacillus acidophilus (LA) was selected and demonstrated to be safe for mice. Subsequently, the therapeutic efficacy of LA was evaluated using a dextran sulfate sodium (DSS)-induced model of ulcerative colitis in mice. The results indicated that LA restored the disease activity index and improved histopathological lesions in the model group. It also reduced inflammation and oxidative stress and significantly restored the expression of mucins and intestinal tight junction (TJ) proteins (ZO-1, Occludin). Furthermore, LA corrected the DSS-induced disruption of the intestinal flora, leading to a significant decrease in the prevalence of potentially harmful bacterial genera, such as Bacteroides, and an increase in beneficial bacterial genera, including Lactobacillus. In conclusion, Lactobacillus acidophilus LA1, isolated from spotted hyena feces, has potential as a functional supplement for alleviating symptoms of IBD and regulating intestinal flora.

The effect of pine honey on the viability of probiotics and some properties of probiotic yogurt

In this study, it was aimed to investigate the effect of pine honey on the viability of probiotic bacteria (Lactobacillus acidophilus LA-5®️ and Bifidobacterium animalis subsp. lactis BB-12®️) and some properties of probiotic yogurts. The non-fat dry matter of milk used in yogurt production is standardized to 11%. Milk is divided into 3 groups (A, B, and C). A, B, and C milk groups were inoculated with yogurt culture, yogurt culture + L. acidophilus LA-5 and yogurt culture + B. animalis subsp. lactis BB-12 respectively. Each 3 groups of milk are divided into 3 parts. While pine honey was not added to the first part (control group), 5% pine honey was added to the second part and 7% pine honey to the third part of the milk. Produced yogurt samples were stored at +4 °C for 21 days and physico-chemical, structural, microbiological, and sensory analyzes were performed on the 1st, 7th, 14th and 21st days of storage. According to the results obtained in the study, with the addition of pine honey, hardness and viscosity values of yogurt samples decreased, while water holding capacity values increased. Also, pine honey addition did not have a significant effect on L. acidophilus LA-5 viability, however, the addition of 7% pine honey statistically significantly increased the viability of B. animalis subsp. lactis BB-12. Also, taste scores of yogurts containing probiotic cultures are lower than those of the control group yogurt in sensory analysis. It was determined that the odor, consistency and color scores of the samples were close to each other. Keywords: Pine Honey; yogurt; prebiotic; probiotic; viscosity

Evaluation of the immunomodulatory activity of probiotics mixture and sulfasalazine against acetic acid-induced colitis in a murine model.

Currently, the use of probiotics to treat inflammatory bowel diseases (IBD) is widely accepted because of their gut microbiota modulation capabilities and anti-inflammatory potential. The aim of this study is to examine the immunomodulatory outcomes of probiotics and sulfasalazine in the acetic acid-induced colitis murine model. The animals were randomly assigned to one of the seven groups. Following the induction of colitis, Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12, and sulfasalazine (SASP) were orally administered for 10 days. Subsequently, the in vitro anti-inflammatory effect on TNF-α and IL-10 in the supernatants of cultured spleen cells was assessed via ELISAs. Relative mRNA expression of ZO-1, MLCK, iNOS, TNFR2, ROR-γt, GATA-3, T-bet, and Foxp3 was determined using quantitative reverse‑transcription polymerase chain reaction (qRT‑PCR). The SASP plus probiotic mixture was more effective in alleviating colitis symptoms, and reducing disease activity scores, and mucosal inflammation. qRT-PCR analysis revealed a significant reduction in T-bet and RORγt levels, while Foxp3 and GATA-3 levels increased in the colons of colitis mice. In addition, the selected strains substantially inhibited the release of inflammatory markers. Administration of LA-5 + BB-12 + SASP resulted in considerably higher inhibition of NO production and cell proliferation than in the other groups (p < 0.001). Treatment with LA-5 + BB-12 + SASP also reduced TNF-α-mediated apoptosis in intestinal epithelial cells (IECs). Survey results highlight that the combination regimen could be a promising strategy for IBD therapy, warranting further study of its clinical application and long-term benefits.

Bowel Inflammation and Nutrient Supplementation: Effects of a Fixed Combination of Probiotics, Vitamins, and Herbal Extracts in an In Vitro Model of Intestinal Epithelial Barrier Dysfunction.

The gut microbiota is a very important factor in the state of health of an individual, its alteration implies a situation of "dysbiosis," which can be connected to functional gastrointestinal disorders and pathological conditions, such as Inflammatory Bowel Disease (IBD), Irritable Bowel Syndrome (IBS), Ulcerative Colitis (UC) and Crohn's Disease (CD), and Colorectal Cancer (CRC). In this work, we studied the effect of a food supplement called ENTERO-AD containing a mix of probiotics (Lactobacillus acidophilus LA1, L. reuteri LR92, Bifidobacterium breve Bbr8), Matricaria Chamomilla, and B group vitamins (B1, B2, B6) on intestinal inflammation. The in vitro model used for the study is the Caco-2 cell, a culture derived from human intestinal adenocarcinoma; the inflammatory condition was achieved with treatment with Lipopolysaccharide (LPS) and the association between Tumor necrosis factor α/Interferon γ (TNF-α/IFN-γ) [1,2]. The effect of ENTERO-AD was evaluated by cell viability, measures of Transepithelial Electrical Resistance (TEER), paracellular permeability, and immunofluorescence. Results of the study have shown that ENTERO-AD has a favorable effect on Caco-2 cells in inflammatory conditions. It improves the integrity of Occludin and Zonula Occludens-1 (ZO-1) proteins, leading to an improvement in terms of TEER values and a reduction of paracellular permeability. This evidence underlines the protective effect of ENTERO-AD and its components in intestinal inflammation.

Bee bread boosts probiotic Yoghurt: Unveiling the impact on physiochemical, microbiological, and sensory attributes

This study aimed to investigate the effects of bee bread ratios of 0.5%, 1%, and 2%, respectively on some parameters in probiotic yoghurt production. The bee bread composition contained the elements B, Ca, Fe, K, Mg, Na, P, and Zn. The analysis of sugar composition revealed the presence of fructose, glucose, and sucrose. The organic acid and phenolic substance content were assessed. The following values were obtained: oxalic acid (1.26 mg/g), malic acid (7.79 mg/g), ascorbic acid (0.91 mg/g), citric acid (2.73 mg/g), p-coumaric acid (15.3 µg/g) and kaempferol (5.562.4 µg/g). The study determined the tocopherol content, specifically alpha (7.09 µg/g), beta (0.4 µg/g), gamma (0.77 µg/g), and delta (0.31 µg/g). A total of 55 distinct components were identified while analyzing the volatile and aroma profiles. This study found that the IC50 value of bee bread was 1.414 mg/mL. Bee bread did not affect physicochemical parameters such as pH, acidity, dry matter, ash, milk fat, and water holding capacity (P&amp;gt;0.05) but affected protein and syneresis (P&amp;lt;0.05). The addition of bee bread positively affected Streptococcus thermophilus and Lactobacillus bulgaricus, and Lactobacillus acidophilus LA-5 activity was preserved at around 107 kob/g during storage (P&amp;lt;0.05). Adding bee bread affected the color parameters L*, a*, and b* values (P&amp;lt;0.05). Consumers preferred the group to which 0.5% bee bread was offered following sensory analytical evaluation. The study has demonstrated that adding bee bread during yoghurt production can effectively maintain probiotic activity.

Biofilm Formation by Lactobacillus Strains of Modern Probiotics and Their Antagonistic Activity against Opportunistic Bacteria.

The species identity of the studied lactobacillus strains was confirmed by matrix-activated laser desorption/ionization with time-of-flight ion separation (MALDI-TOF mass spectrometry). Lactobacillus strains differed in the dynamics of lactic acid accumulation and changes in the pH of the culture medium. The culture medium affected adhesion ability of lactobacilli. The ability to adhere does not affect the formation of biofilms by lactobacillus strains except for the L. acidophilus La5 strain, which has low adhesion ability and fewer microbial cells detected after mechanical destruction of the biofilm. The metabiotics of the lactobacillus culture medium have an antagonistic effect on conditionally pathogenic microorganisms. Adhesion, biofilm formation, and antagonistic activity of probiotic lactobacillus strains are strain-specific properties.