The study of probiotic properties of Enterococcus faecium and Lactobacillus kunkeei isolated from honey and its possibility to application in apple juice and grape juice

In this study the probiotics of Enterococcus faecium and Lactobacillus kunkeei were isolated from honey tested for resistance to acid, resistance to bile salts (bile), resistance to gastric juice (pepsin and trypsin), lack of hemolytic activity Hydrayzol – arginine and finally enumerated the population. Then the apple juice with 22 Brix and grape juice with 15 Brix inoculated with 100 percent of each bacterium or mixed form 50 percent of each bacterium. Evaluation of acidity, pH, soluble solids assessment (Brix), assess the viability of probiotic bacteria in zero-day intervals, the seventh day, the fourteenth day, the twenty-first day was done. The results showed that there was significant difference between properties of acidity and pH. The pH and Brix significantly decreased with increasing the storage time and the population of probiotics (p