Probiotic and Technological Potential of Native Lactic Acid Bacteria Strains from High Andean Forest Bee Bread: In Vitro Study

Bioprospecting of lactic acid bacteria with probiotic potential from apicultural products is an important key for the research in functional foods. The in vitro evaluation of the probiotic and technological potential of commercial HOWARU strains and native strains isolated from bee bread was conducted in this study. The strains were molecularly identified (16S rRNA sequencing), revealing differences between molecular characterization and the microorganisms described in the technical datasheet. Most native strains belong to the genus Pediococcus. The ability to resist simulated gastrointestinal conditions (acidic pH and bile salts), as well as tolerance to extreme conditions (high temperature and osmotic pressure), was determined. VEGE 092 culture showed survival levels above 80%, and Pediococcus pentosaceus exceeded 95%. Finally, growth on alternative substrates (by-product of supercritical fluid extraction of bee pollen, car-rot waste flour, and turmeric flour) was evaluate by the quantitative prebiotic index. This study demonstrated that the best symbiotic combination was VEGE 092 and turmeric (prebiotic index = 0.96), and P. pentosaceus with the pollen extraction by-product, demonstrating a strain-substrate relationship. This study highlights the potential use of these strains in functional food applications, emphasizing their resilience and ability to thrive in various substrates.