Effects of Royal Jelly and Bee Pollen on the Growth of Selected Probiotic Bacteria (Bf. animalis Spp. Lactis, L. acidophilus and L. casei)

In this research article, the effects of bee pollen and royal jelly on the selected probiotic bacteria, as growth factors, were investigated. The probiotic cultures were activated in MRS broth at 37°C. Then, bee pollen and royal jelly (10 mg/100 μL, 25 mg/250 μL, 50 mg/500 μL, 75 mg/750 μL, and 100 mg/1000 μL) were added on the probiotic cultures in MRS broth and sampled at 0, 24, and 48 hours of incubation. The medias used for enumeration of the probiotic cultures were RCA (Reinforced Clostridial Agar) for Bf. animalis spp. lactis, MRS (deMann, Rogosa and Sharpe) Agar with D-sorbitol for Lb. acidophilus and MRS-Vancomycine Agar for Lb. casei. The lactic acid production by Lb. acidophilus, Lb. casei, and Bf. animalis spp. lactis, and acetic acid production by Bf. animalis spp. lactis, were determined to compare the bacterial proliferation. The probiotic cultures were mainly affected by the bee pollen and royal jelly during the first 24 hours. The changes observed in the number of probiotic counts between 24 and 48 hours were not significant, statistically (P<0.05). Generally, the probiotic bacterial counts increased parallel to the concentration of bee pollen or royal jelly up to 75mg, and remained unchanged above this concentration. In terms of lactic acid production and bacterial growth, the most significant growth was observed on Lb. acidophilus when bee pollen or royal jelly was added.