PREPARATION, STABILIZATION, AND SHELF LIFE STUDY OF PROBIOTICSUPPLEMENTED BEE CAKES
Bildiriler > Tam Metin Bildiri · 2025
Yazarlar: Pelin Sarıkaya, Güven ÖZDEMİR
MacroFrontiers 2025: 3rd International Conference on Macromolecular Compounds, Azerbaycan, Bakü, Uluslararası, Sözlü Sunum, Tam Metin Bildiri, 2025-2025, ss 272-273
Özet
<p>Objective: This study investigates the development of probiotic-supplemented bee cakes</p><p>containing Lactobacillus plantarum for the control of American Foulbrood Disease (AFB) and the</p><p>use of microencapsulation to enhance the stability of these cakes.</p><p>Methods: L. plantarum-containing bacteria were incorporated into bee cakes, and their</p><p>stability was enhanced through microencapsulation. The microencapsulation process was carried</p><p>out using a chitosan-based biopolymer, and the effects of different glycerol concentrations on</p><p>stability were evaluated. Probiotic viability was assessed under different storage conditions (4°C</p><p>and 25°C).</p><p>Results: The microencapsulation technique allowed L. plantarum to remain viable in bee</p><p>cakes for a longer period. The highest viability was obtained under 4°C storage conditions with</p><p>the addition of 2% glycerol. Additionally, the microencapsulation method proved to be an effective </p><p>strategy for supporting bee health and reducing the spread of AFB infections.</p><p>Conclusion: The developed probiotic-supplemented bee cakes offer an effective and natural</p><p>method for biological control of American Foulbrood Disease. This study demonstrates that</p><p>microencapsulation techniques successfully enhance the stability of probiotics and contribute to</p><p>bee health.</p><p>Keywords: American Foulbrood, Lactobacillus plantarum, probiotics, microencapsulation,</p><p>bee health.</p><p>Acknowledgements</p><p>This research was supported by Ege University Scientific Research Projects Coordination</p><p>Unit (Project number: 23543). </p>