Effect of bee pollen supplement on antimicrobial, chemical, rheological, sensorial properties and probiotic viability of fermented milk beverages

In this research, effect of bee pollen supplement on antimicrobial, chemical, rheological, sensorial properties and probiotic viability of fermented milk beverages was studied. Bee pollens were added in the rate of 2.5 mg.mL(-1) (B), 5 mg-mL(-1) (C), 7.5 mg.mL(-1) (D), 10 mg.mL(-1) (E), and 20 mg.mL(-1) (F). Control simple (A) was not supplemented with bee pollen. Control and supplemented milk samples were fermented by a commercial ABT1 starter culture (Chr. Hansen, Horsholm, Denmark) containing Lactobacillus acidophilus La 5, Bifidobacterium animalis subs. lactis Bb 12, and Streptococcus thermophilus. While no antimicrobial impact was observed against L. monocytogenes, S. aureus, P fluorescens, P aeruginosa and A. hydrophilia upto 7.5 mg.mL(-1) pollen addition, addition between 10 mg.mL(-1) to 20 mg.mL(-1) resulted in activity, and positive effect only in inhibition rates against bacteria such as S. thyphimurium and E. coli. Bee pollen supplements has shown a positive effect on probiotic viability and occurred on increase apparent viscosity, but their effect on sensorial properties was negative. Furthermore an improvement with increasing concentration of pollen addition that yielded no negative effect on physicochemical properties was detected.