Effect of a Polyfloral Honey Supplement on the Growth and Viability of Lactic and Probiotic Flora in Fermented Milk

Background: The study involved evaluating the growth and viability of probiotic lactic acid bacteria strains in milk spiked with polyfloral honey. Methods: Beforehand, the selected honey was characterized by analysis of its physicochemical properties, including water content, pH, electrical conductivity and HMF. Sugar content was also assessed by NMR. The growth of a probiotic strain of Lactobacillus plantarum seeded in milk enriched with honey at different concentrations was evaluated. Four types of fermented milk were prepared ; one natural without honey, one with honey and two containing honey with a mixture of lactic and probiotic flora. Result: Physicochemical analysis of the polyfloral honey revealed a water content of 18.6%, a pH of 4.0 and an appreciable HMF level of 13.51 mg/kg. The addition of honey to milk stimulated the growth of Lactobacillus plantarum, particularly at a honey concentration of 5%. The highest viability rate (72.41%) was observed in honey-fermented milk after 15 days of storage. These results confirm the beneficial effect of polyfloral honey on lactic acid bacteria in terms of growth and viability, underlining its biotechnological interest in improving the quality of fermented milks.