Effect of bee pollen on viability of starter culture bacteria in probiotic yogurt

It aims to produce probiotic yogurts with different amounts of bee pollen (0.5%, 1.5%, 3% and 6%). The effect of bee pollen on starter culture bacteria (Bifidobacterium spp., L. acidophilus, L. bulgaricus, and S. thermophilus) was analyzed during fermentation (42°C, 24 hours) and storage (4°C, 14 days). The microbiological properties were determined for food safety. The addition of bee pollen decreased the pH value during fermentation. The lowest mean count was in Bifidobacterium spp. (6.94 log CFU/g), followed by L. acidophilus (7.64 log CFU/g), L. bulgaricus (8.20 log CFU/g), and S. thermophilus (8.57 log CFU/g) at the end of fermentation. The pH values were decreased in all samples during storage. The viability of L. acidophilus and Bifidobacterium spp. was lower than 6 log CFU/g on the 14th day. L. acidophilus was 5.83 log CFU/g and 5.98 log CFU/g in control and yogurts with 0.5% bee pollen. Bifidobacterium spp. counts were 5.72 log CFU/g, 5.35 log CFU/g, and 5.27 log CFU/g in yogurts with 1.5%, 3%, and 6% bee pollen, respectively. If the results compared in total probiotic bacteria, all samples are following the codex (>6 log CFU/g). Yeast, mold, and coliform were not observed in the samples during storage.