Live Lactic Acid Bacteria Research Articles

Jujube Syrup and Starter YF‐L922 Co‐Fermentation of Yak Yogurt: Effects of Quality Properties, Antioxidative Activities and Structure

ABSTRACTDifferent percentages of jujube yrup (0%, 3%, 6% and 9%) were incorporated into yak milk and fermented using the fermenting agent YF‐L922. The quality characteristics and antioxidant activity of the resulting yogurt were evaluated at days 0, 7, 14, 21 and 28. The results indicated that the pH and acidity of the yogurt were not significantly influenced by the varying additions of jujube syrup during storage (p > 0.05). However, the addition of jujube syrup significantly reduced the water‐holding capacity of the yogurt (p < 0.05). Furthermore, the levels of jujube syrup were significantly and positively correlated with both antioxidant activity and free radical scavenging ability (p < 0.05). The live bacterial count of the yogurt decreased significantly by day 28, although the count of live lactic acid bacteria remained above 106 CFU/mL. Notably, yak yogurt with a 3% addition of jujube syrup achieved a favorable sensory score. The incorporation of jujube syrup resulted in a firmer texture and a more porous microstructure, demonstrating a higher degree of syneresis. Additionally, the inclusion of jujube syrup substantially diminished the animalic odor associated with yak milk, improved flavor acceptability and enhanced the antioxidative properties of yak yogurt. Therefore, yak yogurt augmented with jujube syrup represents a novel product with high nutritional value.

Quantifying the viability of lactic acid bacteria using ratiometric fluorescence assays

Quantifying the viability of lactic acid bacteria (LAB) has become an important task in evaluating the quality, function and storage condition of LAB products. Propidium iodide (PI), as a DNA-binding dye that penetrates only dead bacteria, has been widely used for LAB viability assessments. However, high fluorescence background from live LAB was frequently occurred during PI-based staining, which led to the low sensitivity in probing minor amounts of dead LAB in a dead/live mixture. Here, we found that PI could be adsorbed nonspecifically in LAB periplasm, which contributed to the high fluorescence background of live LAB. CaCl2 was used to reduce this nonspecific adsorption and increase the fluorescence ratio of dead to live LAB. Combined with SYTO 9 (a membrane permeable dye) for double-staining, a ratiometric fluorescent method that could probe dead LAB at a ratio as low as 0.2 % was established. Using Lacticaseibacillus casei as a LAB model, an allometric correlation between the ratiometric fluorescence and theoretical ratio of live to dead LAB was acquired, with a correlation coefficient R2 of 0.993. The as-developed method was successfully applied to the viability assessment of LAB stored in different environments. We believe it would have practical applications in LAB food industry for quality management and control.

The impact of perioperative synbiotics treatment in living-donor liver transplantation after induction of early enteral nutrition.

Infectious complications, particularly post-transplant sepsis, have a critical impact on postoperative outcomes. This study examined the effects of perioperative synbiotic treatment on postoperative outcomes in patients receiving early enteral nutrition. We reviewed 210 living-donor liver transplantation procedures and retrospectively analyzed the postoperative outcomes with and without perioperative synbiotic treatment (live lactic acid bacteria, bifidobacteria, and oligosaccharides) 5days before and after living-donor liver transplantation. The synbiotic group (n = 34) had significantly fewer male donors (38.2% vs. 61.9%, p = 0.011) and a higher proportion of ABO-incompatible grafts (52.9% vs. 25.6%, p = 0.021) than the non-synbiotic group (n = 176). The incidence of sepsis was significantly lower in the synbiotic group than in the non-synbiotic group (0% vs. 7.4%, p = 0.029), with a lower incidence rate of sepsis due to bacteremia with intestinal bacteria (0% vs. 4.6%, p = 0.089). There were no significant differences in the proportions of acute rejection, small-for-size graft syndrome, or postoperative liver function between the two groups. Furthermore, there was no significant difference in the graft survival rates after LDLT between two groups. (p = 0.24). Perioperative synbiotic treatment prevents post-transplant sepsis, even with early enteral nutrition.

Quality Parameters and Antioxidant Activity, Phenolic Compounds, Sensory Properties of Functional Yogurt with Melon (Cucumis melo L.) Peel Powder

In the current study, four different types of yogurt were produced as control samples (no MPP added) and 1, 2, and 3% melon peel powder (MPP1, MPP2, and MPP3). These yogurts were determined by physicochemical, microbiological, sensory, total phenolic, and antioxidant activity weekly for 21 days. While ash, moisture, titratable acidity (TA), viscosity, water holding capacity (WHC), a* and b* values, total phenolic content (TPC), and antioxidant capacity of melon peel powder samples increased, L*, pH, and syneresis values decreased. In concentrations of 1, 2, and 3%, the mean antioxidant activity of powdered yogurt was found to have average values during storage of 30.09%, 32.32%, and 36.26%, respectively. All yogurts continued to contain more than 107 cfu/g of live lactic acid bacteria during fermentation. As the storage time increased, the sample’s pH and syneresis decreased, while titration acidity and texture increased. No yeast or mold (2 log cfu/g) was determined in the samples. The panelists preferred MPP1 and MPP2 samples. According to the findings of the study, melon rind powder, which is a by-product, can be recommended as a functional food additive in yogurts.

Lactobacillus paracasei ZFM54 alters the metabolomic profiles of yogurt and the co-fermented yogurt improves the gut microecology of human adults

Gut microbiota imbalance could lead to various diseases, making it important to optimize the structure of the gut flora in adults. Lactobacillus paracasei ZFM54 is a bacteriocin- and folic acid-producing Lactobacillus strain. Herein, L. paracasei ZFM54 was used as the potentially probiotic bacterium to ferment milk together with a yogurt starter. We optimized the fermentation conditions, and the obtained yogurts were then subjected to volatile and nonvolatile metabolome analysis, showing that L. paracasei ZFM54 can not only improve the acidity, water holding capacity and live lactic acid bacteria counts, but also improve many volatile acid contents and increase some beneficial nonvolatile metabolites, such as N-ethyl glycine and l-lysine, endowing the yogurt with more flavor and better function. The regulatory effects of the co-fermented yogurt on the intestinal microecology of volunteers were investigated by 16S rRNA sequencing and short-chain fatty acid (SCFA) analysis after consuming the yogurt for a 2-wk period, showing a better effect to increase the relative abundance of beneficial bacteria such as Ruminococcus and Alistipes, decrease harmful bacteria (Escherichia-Shigella and Enterobacter), and enhance the production of SCFA (acetate, propionate, and butyric acid) compared with the control yogurt. We found that L. paracasei ZFM54 can significantly improve the health benefits of yogurt, laying the foundation for its commercial application in improving gut microbiota.

Human breast milk isolated lactic acid bacteria: antimicrobial and immunomodulatory activity on the Galleria mellonella burn wound model.

Managing burn injuries is a challenge in healthcare. Due to the alarming increase in antibiotic resistance, new prophylactic and therapeutic strategies are being sought. This study aimed to evaluate the potential of live Lactic Acid Bacteria for managing burn infections, using Galleria mellonella larvae as an alternative preclinical animal model and comparing the outcomes with a common antibiotic. The antimicrobial activity of LAB isolated from human breast milk was assessed in vitro against Pseudomonas aeruginosa ATCC 27853. Additionally, the immunomodulatory effects of LAB were evaluated in vivo using the G. mellonella burn wound infection model. In vitro results demonstrated the antimicrobial activity of Lactic Acid Bacteria against P. aeruginosa. In vivo results show that their prophylactic treatment improves, statistically significant, larval survival and modulates the expression of immunity-related genes, Gallerimycin and Relish/NF-κB, strain-dependently. These findings lay the foundation and suggest a promising alternative for burn wound prevention and management, reducing the risk of antibiotic resistance, enhancing immune modulation, and validating the potential G. mellonella as a skin burn wound model.

Topical Lactiplantibacillus plantarum LB244R® ointment alleviates skin aging: An exploratory trial.

The skin is of vital importance for health and well-being. As people age, the skin undergoes visual and morphological changes such as wrinkling, loss of elasticity, increased pigmentation, and decreased cell turnover. This is not only visually unappealing to many but can also pose health issues. In this study, a probiotic ointment (PO) containing live lactic acid bacteria (LAB) (Lactiplantibacillus plantarum LB244R®) was investigated for its ability to alleviate symptoms of skin aging in an exploratory clinical trial. The PO was applied twice daily for 56 days by 21 subjects. Anti-aging efficacy was evaluated by skin ultrasonography, skin biomechanical properties, skin hydration, and clinical evaluations at day 0, 28, and 56. Sub-epidermal low echogenic band thickness decreased (0.261 ± 0.069 mm to 0.247 ± 0.055 mm) after 56 days. Dermal density increased (324.689 ± 57.506 pixel/mm2 to 367.831 ± 75.790 pixel/mm2 ). Skin hydration increased (34.1 ± 6.9 to 51.3 ± 10.0AU). Additionally, skin firmness increased, as shown by decreasing values (0.264 ± 0.038 to 0.228 ± 0.037 mm). Skin elasticity increased (0.578 ± 0.045 to 0.618 ± 0.044). Trans-epidermal water loss decreased (9.1 ± 2.0g/h/m2 to 8.5 ± 1.3). All clinical evaluations, Crow's feet, spot score, smoothness score, and complexion radiance, were improved. The PO improved all measured parameters with statistical significance after 56 days of application, clearly demonstrating the potential of the PO as an anti-aging agent and reaffirming the potential of topical probiotic LAB. Future studies need to elucidate the mode of action of anti-aging effects by probiotics, but at present time, this study paves the way for the use of probiotic LAB topically to alleviate aging of the skin.

Efficient imaging based on P - and N-codoped carbon dots for tracking division and viability assessment of lactic acid bacteria

Assessment of lactic acid bacteria (LAB) activity plays a key role in the fermented food industry. Fluorescence imaging method based on dye is facile to detect LAB viability. However, it is difficult to obtain stable fluorescence, non-toxic and low-cost dyes. In this study, we prepare P- and N-doped carbon dots (PN-CDs) via microwave-assisted hydrothermal synthesis. The properties of high quantum yield (60.36%) and excitation dependence allowed for multicolor imaging of LAB (Lactobacillus plantarum [L.p] and Streptococcus thermophilus [S.t]). The abundant functional groups and positive charges (+2.34 mV) on the surface of PN-CDs facilitated their quickly integrated into cell wall of live LAB with obvious fluorescence or into dead cells. As a result, PN-CDs can not only be used to rapidly and efficiently monitor bacterial viability (one minute), but can also be used to visualize LAB division using fluorescence imaging. Importantly, the PN-CDs have potential to rapidly detect LAB activity in LAB-fermented juices.

The Influence of Binding of Selected Mycotoxin Deactivators and Aflatoxin M1 on the Content of Selected Micronutrients in Milk

Milk containing aflatoxin M1 (ATM1) in quantities above 0.05 µg/kg is considered unsuitable for consumption. It is possible to use mycotoxin deactivators that bind aflatoxin M1 and allow the further use of milk. The study aimed to examine the impact of selected mycotoxin deactivators (beta-glucan from yeast and oats, and live and dead lactic acid bacteria) on the nutritional composition of milk after binding to aflatoxin M1 intentionally added to milk. The study used consumption milk with 2.8% milk fat intentionally contaminated with aflatoxin M1. Furthermore, 0.05% and 0.1% solutions of beta-glucan from yeast and beta-glucan from oats were added to the contaminated milk, as well as live and dead lactic acid. Concentrations of Na, K, Mg, and Ca were monitored at the zero hour of binding of mycotoxin deactivators and ATM1, after 2 h of binding, and after 4 and 24 h of binding. The largest deviations were found in Na, K, and Mg, while the minimum changes were observed in Ca. Live lactic acid bacteria were found to have the least impact on micronutrients, except in Na (difference = 40, p = 0.029, GES = 0.083), where the 0.1% solution from oats had the least impact on micronutrient content. The results of this study suggest that it is best to use live lactic acid bacteria where the different duration of action regarding nutrients, with the possible exception of Na, is not relevant, which indicates that, when using this mycotoxin deactivator, milk contaminated with ATM1 can be further used.

Efficient determination of enantiomeric ratios of α-hydroxy/amino acids from fermented milks via ion mobility−mass spectrometry

Chiral analysis of food components can provide important information for food quality, bioactivity and safety. Determination of enantiomeric ratios in food is a tedious task, due to the poor resolution and insufficient sensitivity for simultaneous discrimination and quantification of trace amounts of d-form metabolites. Herein, a high-throughput, high-sensitive and high-resolution method was developed for simultaneously determining enantiomeric ratios of multiple chiral α-hydroxy/amino acids (HA/AAs) from fermented milks in one-run by [d0]/[d5]-estradiol-3-benzoate-17β-chloroformate labeling-assisted ion mobility − mass spectrometry. Results revealed extensive variation in chiral HA/AA profiles among 15 fermented milks. A total of 14 D-HA/AAs were identified. d-Lactic acid and d-alanine appeared as the most discriminatory in fermented milks with live lactic acid bacteria (LAB). Results suggested that glycolysis, casein hydrolysis and enantioisomerization of HA/AAs were most likely affected by various starter culture LAB. It may contribute to entail a valuable step forward in food quality control and discovering functional-related chiral biomarkers.

Efficiency of new strains of lactic acid bacteria and B. licheniformis in corn preservation

The article discusses the results of a laboratory study on the effect of an inoculant containing live lactic acid bacteria and their combinations when harvesting corn silage. A positive tendency of microorganisms in the preservation of nutrients in the finished feed was revealed.

Probiotic Treatment Enhances Pre-feeding Larval Development and Early Survival in Zebrafish Danio rerio.

The growth and development of healthy culture subjects are essential in increasing productivity in the aquaculture industry. A primary determinant of aquatic animal productivity is the ambient microbial population. If an aquatic animal's microbiome is diverse, with bacteria favoring beneficial over pathogenic species, the health and growth of the animal (i.e., fish or crustacean) can be substantially improved. Embryonic and newly hatched Zebrafish Danio rerio larvae were reared in the presence of (1) water from the broodstock culture tank as a control, (2) a probiotic solution containing 19 strains of live lactic acid bacteria (LAB), or (3) an antibiotic (AB) solution with amoxycillin. Developmental parameters were monitored until 10 d postfertilization. Bacteria present in the water and larvae were cultured and identified by sequencing the V4 hypervariable region of bacterial 16S ribosomal RNA. Probiotic-treated larvae showed significant increases in every measured morphological parameter and in survival compared to the controls and AB-treated larvae, including TL, eye development, and swim bladder development before first feeding. Staining with DASPEI (2-(4-[dimethylamino]styryl)-N-ethylpyridinium iodide) produced fluorescence, revealing increased mitochondrial activity in the gastrointestinal tracts of probiotic-treated larvae and reflecting advancement of initial metabolic function. Probiotic-treated larvae showed accelerated yolk absorption, resulting in increased nutrient mobilization and growth. Microbial analyses revealed a greater concentration of bacteria in larvae in response to the probiotic treatment compared to the other two treatments. Species identified in all three treatments included Pseudomonas spp. and Aeromonas spp. (Proteobacteria). The second most diverse and abundant microbiome was seen in controls, whereas AB-treated larvae had the least diverse microbiome. All treatments revealed the presence of proteobacteria, but an AB-resistant pathogenic bacterium (Stenotrophomonas maltophilia) was identified in the AB group. These results reveal that the presence of LAB and other bacteria favorably influenced early larval growth, development, digestive function, and survival in Zebrafish even before the onset of feeding.

Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food-Gut-Health Axis.

Fermented dairy products are the good source of different species of live lactic acid bacteria (LAB), which are beneficial microbes well characterized for their health-promoting potential. Traditionally, dietary intake of fermented dairy foods has been related to different health-promoting benefits including antimicrobial activity and modulation of the immune system, among others. In recent years, emerging evidence suggests a contribution of dairy LAB in the prophylaxis and therapy of non-communicable diseases. Live bacterial cells or their metabolites can directly impact physiological responses and/or act as signalling molecules mediating more complex communications. This review provides up-to-date knowledge on the interactions between LAB isolated from dairy products (dairy LAB) and human health by discussing the concept of the food–gut-health axis. In particular, some bioactivities and probiotic potentials of dairy LAB have been provided on their involvement in the gut–brain axis and non-communicable diseases mainly focusing on their potential in the treatment of obesity, cardiovascular diseases, diabetes mellitus, inflammatory bowel diseases, and cancer.

A Novel qPCR Method for the Detection of Lactic Acid Bacteria in Fermented Milk.

The number of live lactic acid bacteria (LAB) is an important quality indicator for yogurt, the quantitative testing of LAB has become an important task in the evaluation of product quality and function. By analyzing and comparing the performance of 16S rRNA gene and tuf gene used in absolute quantification, the tuf gene with copy number 1 was selected as the target gene of six LAB. By drawing a standard curve to achieve qualitative and quantitative detection of six strains of LAB, the detection range was found to be 1 × 103–1 × 108 copies/µL. The traditional plate colony count and Flow Cytometry (FCM) were compared with the method of qPCR, which was used in this experiment. Meanwhile, the confocal laser microscope combined with STYO 9 and propidium iodide dyes was used to determine that the content of viable bacteria in the yogurt was more than 90%, which proved that the detection result using qPCR method was closer to the true level of LAB in yogurt. Compared with the existing methods, the method in this study allowed the qualitative and quantitative detection of the six kinds of LAB in yogurt, and the distribution of live and dead bacteria in yogurt could be calculated.

Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages.

Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk. This review aimed to describe the basic components of cereal- or pseudocereal-based beverages and determine the feasibility of fermenting them with lactic acid bacteria (LAB) to obtain products with live and active LAB cells and increased dietary value. The technology used for obtaining cereal- or pseudocereal-based milk substitutes primarily involves the extraction of selected plant material, and the obtained beverages differ in their chemical composition and nutritional value (content of proteins, lipids, and carbohydrates, glycemic index, etc.) due to the chemical diversity of the cereal and pseudocereal raw materials and the operations used for their production. Beverages made from cereals or pseudocereals are an excellent matrix for the growth of LAB, and the lactic acid fermentation not only produces desirable changes in the flavor of fermented beverages and the biological availability of nutrients but also contributes to the formation of functional compounds (e.g., B vitamins).

Safety Assessment of a New Strain of Lactobacillus pentosus (IBRC=11143) As a Candidate Probiotic

Background: It is believed that the consumption of an adequate amount of live lactic acid bacteria (as probiotic) may improve the health of the host. Many strains of lactic acid bacteria are generally considered to be safe. However, some strains have shown some adverse effects.
 Objectives: This study aimed to investigate the safety of a new strain of Lactobacillus pentosus (IBRC=11143) in Wistar rats
 Methods:In this experimental study, male and female Wistar rats (n=6) were used. A subacute toxicity study (for 28 days) was conducted by oral administration of Lactobacillus pentosus to the animals. In each sex, one group received saline, and the other two groups received the bacteria at doses of 1×108 and 1×109 Colony-Forming Units (CFU)/rat.
 Results: No significant alteration in the liver and kidney tissues was seen. However, in both sexes, there were significant differences in urea and creatinine levels between the control and the experimental groups. Some blood parameters (Lymphocyte, red blood cell, hematocrit, and hemoglobin) also showed significant changes in the groups that received the bacteria. Moreover, a significant increase in alkaline phosphatase level was observed in male rats.
 Conclusion: The results indicate that Lactobacillus pentosus (11143) is not entirely safe like other Lactobacillus strains. Therefore, the Lactobacillus pentosus (11143) strain may not be the right choice as a probiotic for human consumption.

Supplement Based on Fermented Milk Permeate for Feeding Newborn Calves: Influence on Blood, Growth Performance, and Faecal Parameters, including Microbiota, Volatile Compounds, and Fatty and Organic Acid Profiles.

Simple SummaryGastrointestinal infections and diarrhoea are the main health issues in young calves. The application of microbial products containing probiotics and prebiotics may lead to better management of the gut microbiome and improved calf health. After fermentation with selected lactic acid bacterial strains, milk permeate (a dairy industry by-product) contains lactic acid bacteria and prebiotics, both of which possess viable antimicrobial properties. We hypothesised that fermented milk permeate could be a prospective feed supplement for newborn calves. A 14-day experiment was conducted in which a group of newborn calves were given a supplement of milk permeate fermented with Lactobacillus uvarum LUHS245. A significantly higher count of lactic acid bacteria, a lower total count of enterobacteria, a higher species variety, and greater concentrations of both propionic acid and dry matter were found in the faeces of the calves fed with fermented milk permeate compared with a control group. Most of the fatty acids and volatile compounds in the faeces differed significantly between the two groups. The results suggest that supplementing the calves’ feed with fermented milk permeate has a positive effect on certain health parameters but no influence on blood parameters and growth performance.The aim of this study was to assess the effect of a feed supplement, namely milk permeate (MP) fermented with Lactobacillus uvarum LUHS245, on the newborn calves’ growth performance and blood and faecal parameters, including microbiota and volatile compound and fatty acid profiles. Ten female Holstein calves in the control group (CON group) were fed with a standard milk replacer diet and colostrum only, from day 2 to 14 of life, while 10 calves of the treated group (MP group) were fed with the same diet supplemented with 50 mL of the fermented MP. After 14 days, there were no significant differences between the groups in blood parameters, growth performance, or faecal pH. There was a significantly higher percentage of live lactic acid bacteria (by 17.02%), a lower percentage of enterobacteria (by 10.38%), a higher overall number of probiotic bacteria, a 1.7-fold higher species variety, and a higher content of dry matter in the faeces of the MP group (p < 0.05). The fatty acid and volatile compound profiles differed significantly between the groups. The results suggest that supplementing calves’ feed with fermented milk permeate has a positive effect on certain health parameters but not on blood parameters or growth performance.

Review: Syarat Pangan yang Berpotensi sebagai Probiotik ditinjau dari Nutrisinya

Yogurt and Kefir are foods that have potential as probiotics. The presence of live LAB (Lactic Acid Bacteria) indicates that this product has the potential as a probiotic food. The purpose of this review is to evaluate food products that have the potential as probiotics such as yogurt and kefir based on the SNI 2981: 2009 standard for yogurt and the CODEX STAN 243-2003 standard for kefir in terms of nutrition. The search method in this article review uses online literature through the Google Scholar site. The results of this review article are probiotic yogurt containing cow's milk and sheep's milk in the same proportion (1: 1); cow's milk yogurt with the addition of seaweed extract (Sargassum polycystum) with a concentration of 0,22 and 0,44%; cow's milk yogurt added with watercress extract (Nasturtium officinale, R. Br); and goat's milk kefir stored at temperatures (-1 to -5 oC, 1 to 5 oC, and 6 to 10 oC) and storage time (10, 20, and 30 days) is a food that has the potential to be a probiotic that has met SNI 2981: 2009 standards and the CODEX STAN 243-2003 standards in terms of nutrition.

Oxidative stress and endoplasmic reticulum stress contribute to L.paracasei subsp. paracasei M5L exopolysaccharide-induced apoptosis in HT-29 cells.

Colorectal cancer is the third most malignant cancer occurring around the world. Effective prevention and treatment have been increasingly the focus of global attention. Long‐term diet of fermented dairy inhibits proliferation of colon cancer cell, which is considered that not only live lactic acid bacteria but also the secreted exopolysaccharides exert the function. In this scenario, this study aimed to investigate the mechanism of growth inhibition on HT‐29 cells induced in vitro by exopolysaccharides isolated from Lactobacillus paracasei subsp. paracasei M5L (M5‐EPSs).HT‐29 cells which were treated by a set of concentrations of M5‐EPSs have been investigated of cell viability, characteristic changes, cell cycle distribution, and redox system. The results demonstrated that M5‐EPSs treatments induced HT‐29 cell apoptosis and resulted in upregulation of ROS levels and downregulation of antioxidant enzyme activities, leading to an imbalance in the oxidation system in HT‐29 cells. In response to M5‐EPSs, endogenous ER stress (ERS) markers, including GRP78, ATF4, and CHOP, were transcriptionally altered so that activating the ERS in HT‐29 cells. After NAC treatment, the oxidative stress was inhibited, and the expression of GRP78 and CHOP was significantly decreased, indicating that oxidative stress can significantly affect the ERS pathway. Furthermore, it suggested that the occurrence of apoptosis was associated with Bcl‐2 gene family.In conclusion, this study demonstrated that M5‐EPSs can induce HT‐29 cells apoptosis by destroying the redox system through activation of the ERS signaling pathway.

Effect of storage on viability of lactic acid bacteria and nutritional stability of raw Malaysian Heterotrigona itama honey

The nutritional benefits of stingless bee (Heterotrigona itama) honey originates from a complex of essential nutrients including carbohydrates, organic acids alongside an assortment of live lactic acid bacteria (LAB). Nonetheless, little is known about the nutritional composition over an extended storage duration. Herein, this study assessed the nutritional contents in Malaysian raw H. itama honey in response to changes in viability of LAB over 28 days of storage. LAB total count was monitored against quality parameters viz. pH, total flavonoid, total phenolic and antioxidant scavenging activity. Results revealed that LAB population was no longer detected after day 28 days of storage (p < 0.05) as compared to initial count of 2.62 × 105 CFU/g. The study recorded minor changes in pH that was reduced from pH 2.96 to pH 2.86. Notably, relatively stable (p > 0.05) total flavonoid (36-60 mg QEA/100 g) and total phenolic contents (38-62 mg GAE/100 g), with antioxidant scavenging activity (IC50 between 24-45 mg/mL) were detected for raw H. itama honey. It was irrefutably demonstrated that 28 days of storage does little to depreciate the nutritive value of Malaysian raw H. itama honey, despite the appreciable decline in live LAB counts.