Probiotic Properties of Bacilli Isolated From Honey-Bees And Bees Products

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Mirkhasilov M., Kıymaz B. M., Metin Yıldırım R., Kekeçoğlu M., Arıcı M.

INTERNATIONAL SCIENTIFIC AND TECHNICAL CONFERENCE, Toskent, Özbekistan, 16 - 17 Ekim 2025, ss.352-354, (Özet Bildiri)

  • Yayın Türü: Bildiri / Özet Bildiri
  • Basıldığı Şehir: Toskent
  • Basıldığı Ülke: Özbekistan
  • Sayfa Sayıları: ss.352-354
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

Abstract

This study highlights honey-bees and their products as valuable reservoirs of probiotic Bacillus strains, offering innovative opportunities for functional food development and biotechnological applications. A total of 20 Bacillus spp. were successfully isolated from honey, bee bread, and pollen samples. Selected fructophilic Bacillus isolates were evaluated for their probiotic potential through a series of in vitro assays. These included tolerance to high temperature, acidic pH, and bile salts, as well as functional traits such as cell surface hydrophobicity, autoaggregation capacity, and biofilm formation. Safety assessments were conducted using antibiotic susceptibility testing and screening for potential virulence factors including hemolytic activity, gelatinase, lecithinase, and lipase production. Antimicrobial activity against selected pathogenic microorganisms was also examined. Among the Bacillus isolates, the majority demonstrated strong tolerance to gastrointestinal stress conditions, favorable adhesion-related properties, and sensitivity to most tested antibiotics, suggesting promising probiotic potential. These findings provide a foundation for further research on the integration of bee-derived Bacillus strains into functional food and nutraceutical formulations.

Key words: Honey bees, Bee bread, Pollen, Bacilli, Probiotic