Enhancing Bee Pollen for Human Skin: Co-Fermentation with Lactobacillus & Probiotics for Superior Bioactivity
Screening and Characterization of Lactobacillus from Bee Bread This research focuses on isolating and characterizing Lactobacillus strains from bee bread, a naturally fermented bee product. The study evaluates strain viability, enzymatic activity, acid tolerance, and probiotic potential. By selecting high-performance strains capable of degrading pollen cell walls and producing beneficial metabolites, researchers establish a strong microbial foundation for optimizing co-fermentation efficiency and enhancing functional properties relevant to skin bioactivity. Co-Fermentation Process Optimization and Nutritional Enhancement The co-fermentation process integrates selected bee bread-derived Lactobacillus strains with commercial probiotic blends to maximize synergistic effects. Parameters such as temperature, pH, fermentation duration, and inoculum ratios are optimized to improve protein digestibility, amino acid profiles, phenolic release, and antioxidant capacity. This study ...