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The Influence of Royal Jelly Addition on the Growth and Production of Short Chain Fatty Acids of Two Different Bacterial Species Isolated from Infants in Jordan
Abstract
This research was conducted to evaluate the effect of Royal Jelly (RJ) on the growth and metabolism of Bifidobacterium bifidum and Lactobacillus acidophilus in skim milk. The highest count of B. bifidum was 9.89 log10 CFU/ml when 7.5% RJ was added to skimmed milk, while the highest count of L. acidophilus was 8.93 log10 CFU/ml at 2.5% level of RJ. The productivity of Short Chain Fatty Acids (SCFAs) and antimicrobial activity against Salmonella typhimurium (ATCC 14028), Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 25922) for both bacterial species were investigated. Results showed significant amounts of SCFAs. The final values for acetic acid (1027.6 ppm) butyric acid (1050.1 ppm) and propionic acid (222.8 ppm) produced by L. acidophilus were much higher than control, whereas, B. bifidum produced detectable amounts of acetic acid (131.7 ppm) butyric acid (177.2 ppm) and propionic acid (146.1 ppm). L. acidophilus mixed with 2.5% RJ exhibited antimicrobial activity against all the three pathogenic bacteria, while B. bifidum mixed with 7.5% RJ exhibited antimicrobial activity only against E. coli. Fermented milk samples were refrigerated at 5°C for 2 weeks intervals. Counts of both probiotic bacteria remained above 5-6 log10 CFU/ml. Based on the obtained results, RJ found to promote the growth and SCFAs production of both probiotic bacteria, thus satisfying the major requirement to produce functional foods.
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Bifidobacterium bifidum, Lactobacillus acidophilus, Royal Jelly, short chain fatty acidsArticle Metrics
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Nabas, Z. M., Haddadin, M. S., & Nazer, I. K. (2013). The Influence of Royal Jelly Addition on the Growth and Production of Short Chain Fatty Acids of Two Different Bacterial Species Isolated from Infants in Jordan. Pakistan Journal of Nutrition, 13(1), 43–49. https://doi.org/10.3923/pjn.2014.43.49
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