Isolation and characterization of the lactobacillus strain from honey and its probiotic properties.

BACKGROUND AND OBJECTIVES

The lactobacilli are abundant in honey, helping protect against pathogens and providing antimicrobial properties. This study aimed to isolate lactobacillus species from different honey regions and evaluate their potential probiotic properties.

MATERIALS AND METHODS

Eighty-eight samples were collected from different regions, including the northern, central, and southern areas, and obtained through retail stores. All samples were independently examined for the presence of using both culture and real-time PCR methods. Probiotic tests were performed on the isolated strains, including hemolytic activity, bile, acid, and pepsin resistance. Additionally, the antibiotic resistance of the obtained strains was investigated using seven different antibiotics.

RESULTS

Thirteen isolates were obtained from 7 (8.0%) honey samples. Of these, eight isolates were identified as (61.54%), four isolates as (30.77%), and one isolate as (7.69%). All strains were devoid of hemolytic activity, and three isolates (23.07%) were found to be resistant to acid, while 2 (15.38%) showed resistance to bile and pepsin. All isolates were resistant to vancomycin (100%). Additionally, only one strain exhibited resistance to all tested antibiotics. Furthermore, the present study demonstrates a significant association (p-value<0.05) between the presence of in various regions of Iran.

CONCLUSION

Various factors, such as climatic conditions and geographical location, can influence honey's composition and microbial diversity. Identifying and isolating potential probiotic species in honey could significantly expand their use in the food and pharmaceutical industries, offering numerous health benefits and potential therapeutic applications.