PREPARATION, STABILIZATION, AND SHELF LIFE STUDY OF PROBIOTIC-SUPPLEMENTED BEE CAKES
Bildiriler > Tam Metin Bildiri · 2025
Yazarlar: Güven ÖZDEMİR, Pelin Sarıkaya
MacroFrontiers 2025. 3rd International Conference on Macromolecular Compounds, Azerbaycan, Bakü, Uluslararası, Sözlü Sunum, Tam Metin Bildiri, 2025-2025, ss 664-675
DOI: DOI: 10.32010/PAHTEI30062025-0665
Özet
<p>Objective: This study investigates the development of probiotic-supplemented bee cakes containing Lactobacillus plantarum for the control of American Foulbrood Disease (AFB) and the use of microencapsulation to enhance the stability of these cakes. Methods: L. plantarum-containing bacteria were incorporated into bee cakes, and their stability was enhanced through microencapsulation. The microencapsulation process was carried out using a chitosan-based biopolymer, and the effects of different glycerol concentrations on stability were evaluated. Probiotic viability was assessed under different storage conditions (4°C and 25°C). Results: The microencapsulation technique allowed L. plantarum to remain viable in bee cakes for a longer period. The highest viability was obtained under 4°C storage conditions with the addition of 2% glycerol. Additionally, the microencapsulation method proved to be an effective strategy for supporting bee health and reducing the spread of AFB infections. Conclusion: The developed probiotic-supplemented bee cakes offer an effective and natural method for biological control of American Foulbrood Disease. This study demonstrates that microencapsulation techniques successfully enhance the stability of probiotics and contribute to bee health. </p>