Characteristics of the fermentation of carbohydrates and their derivatives by lactobacilla isolated from bee and bee products

Abstract

Using API 50 CH strip tests, the fermentation of carbohydrates and their derivatives by various species of lactobacilli, isolated from the body of bees and bee products, was studied. All studied cultures, isolated from bees and bee products, are able to assimilate fructose, which indicates the prospect of their use as part of probiotic preparations. Strains L47 (Lactobacillus kimbladii) and L49 (Lactobacillus apis) form biochemical profiles, similar to those of the typical strain Lb. acidophilus. Cultures L41, L42 (Lactobacillus paracasei) and L43 (Lactobacillus rhamnosus), fermenting pentoses: D-ribose, D-xylose, D-lyxose, are promising for use as part of biopreservatives for ensiling.