All Issue

2025 Vol.1, Issue 4

Research Article

Honey-supplemented whey postbiotics: viability and stability after freeze-drying
Natsag Lkhagvasuren1
,
Woan-Sub Kim12
,
Narangerel Mijid3*
1Division of Applied Animal Science, School of Animal Life Convergence Science, Hankyong National University, Anseong 17579, Republic of Korea
2Institute of Applied Humanimal Science, Hankyong National University, Anseong 17579, Republic of Korea
3School of Animal Science and Biotechnology, Mongolian University of Life Sciences, Ulaanbaatar, Mongolia
*Corresponding Author
31 December 2025. pp. 141-149
PDF XML Citation
Abstract

This study evaluated whey fermentation using Lactobacillus plantarum, focusing on the impact of honey supplementation and the stability of freeze-dried products. During fermentation, L. plantarum reduced pH and increased titratable acidity within 24 h, with viable counts reaching approximately 11–12 log CFU/mL. The honey-supplemented group showed greater microbial growth and metabolic activity, indicating honey as an effective prebiotic substrate. Following freeze-drying and storage at room temperature for six months, viable counts gradually declined to about 6 log CFU/mL but remained above the minimum standard (≥6 log CFU/mL) for probiotic products. Although the honey group exhibited higher initial viability after fermentation, its long-term stability was slightly lower than the control. The loss of viability was mainly attributed to cell membrane damage, protein denaturation, and oxidative stress, while protective compounds in honey, such as trehalose, sugars, and polyphenols, contributed to partial survival. These findings demonstrate that honey supplementation enhances the probiotic activity of L. plantarum during whey fermentation and that freeze-drying can preserve viable cells and postbiotic compounds for extended periods. However, additional protective strategies, including cryoprotectants or encapsulation, are required to improve long-term stability. Overall, honey-supplemented fermented whey represents a promising source for the development of functional probiotic and postbiotic ingredients.

Keywords
Honey
Lactobacillus plantarum
Postbiotics
Probiotics
Whey fermentation
References
1

Korhonen H, Pihlanto A. 2006. Bioactive peptides: production and functionality. Int Dairy J 16(9):945-960. https://doi.org/10.1016/j.idairyj.2005.10.012

10.1016/j.idairyj.2005.10.012
2

Dempsey E, Corr SC. 2022. Lactobacillus spp. for gastrointestinal health: current and future perspectives. Front Immunol 13:840245. https://doi.org/10.3389/fimmu.2022.840245

10.3389/fimmu.2022.84024535464397PMC9019120
3

Kim G-H, Lkhagvasuren N, Namshir B, Kim WS. 2023. Antibacterial Activities against Pathogenic Bacteria of Lactic Acid Bacteria Isolated from Allium wakegi. J Dairy Sci Biotechnol 41(3):126-137. https://doi.org/10.22424/jdsb.2023.41.3.126

10.22424/jdsb.2023.41.3.126
4

Ispirli H, Dertli E. 2021. Detection of fructophilic lactic acid bacteria (FLAB) in bee bread and bee pollen samples and determination of their functional roles. J Food Process Preserv 45(5):e15414. https://doi.org/10.1111/jfpp.15414

10.1111/jfpp.15414
5

Linares DM, Gómez C, Renes E, Fresno JM, Tornadijo ME, Ross RP, Stanton C. 2017. Lactic acid bacteria and bifidobacteria with potential to design natural biofunctional health-promoting dairy foods. Front Microbiol 8:846. https://doi.org/10.3389/fmicb.2017.00846

10.3389/fmicb.2017.0084628572792PMC5435742
6

Vera-Santander VE, Mani-López E, López-Malo A, Jiménez-Munguía MT. 2024. Use of whey for a sustainable production of postbiotics with potential bioactive metabolites. Sustain Food Technol 2(4):1101-1112. https://doi.org/10.1039/D4FB00061G

10.1039/D4FB00061G
7

Aguilar-Toalá JE, Garcia-Varela R, Garcia HS, Mata-Haro V, González-Córdova AF, Vallejo-Cordoba B, Hernández-Mendoza A. 2018. Postbiotics: An evolving term within the functional foods field. Trends Food Sci Technol 75:105-114. https://doi.org/10.1016/j.tifs.2018.03.009

10.1016/j.tifs.2018.03.009
8

Bat-Erdem B, Selenge K, Otgonsugar P, Undrakhbayar Ts, Otgonjargal U, Lhamsaizmaa D, Byambajav Ts, Ganbold Y, Undarmaa T. 2020. The Antioxidant Effect of Mongolian Honey Products. IJISRT 5(1):503-508.

9

Miguel MG, Antunes MD, Faleiro ML. 2017. Honey as a complementary medicine. Integ Med Insight 12:1178633717702869. https://doi.org/10.1177/1178633717702869

10.1177/117863371770286928469409PMC5406168
10

Patil A, Munot N, Patwekar M, Patwekar F, Ahmad I, Alraey Y, Alghamdi S, Kabrah A, Dablool AS, Islam F. 2022. Encapsulation of Lactic Acid Bacteria by Lyophilisation with Its Effects on Viability and Adhesion Properties. Evid Based Complement Alternat Med, Article ID 4651194, 9p. https://doi.org/10.1155/2022/4651194

10.1155/2022/465119435668781PMC9166943
11

Fonseca F, Cenard S, Passot S. 2014. Freeze-drying of lactic acid bacteria. In Cryopreservation and freeze-drying protocols (pp. 477-488). New York, NY: Springer New York. https://doi.org/10.1007/978-1-4939-2193-5_24

10.1007/978-1-4939-2193-5_24
12

Weston RJ, Brocklebank LK. 1999. The oligosaccharide composition of some New Zealand honeys. Food Chem 64(1):33-37. https://doi.org/10.1016/S0308-8146(98)00099-5

10.1016/S0308-8146(98)00099-5
13

Homrani M, Dahou AA, Radja S, Hacene F, Benabdelmoumene D, Bouzouina M, Homrani A. 2025. Effect of a Polyfloral Honey Supplement on the Growth and Viability of Lactic and Probiotic Flora in Fermented Milk. Asian J Dairy Food Res 518:1-7. https://doi.org/10.18805/ajdfr.DRF-518

10.18805/ajdfr.DRF-518
Information
  • Publisher :Journal of Humanimal Sciences
  • Publisher(Ko) :한경국립대학교 휴머니멀응용과학연구소
  • Journal Title :Journal of Humanimal Sciences
  • Journal Title(Ko) :휴머니멀과학학술지
  • Volume : 1
  • No :4
  • Pages :141-149
  • Received Date : 2025-10-15
  • Revised Date : 2025-11-18
  • Accepted Date : 2025-11-20
  • DOI :https://doi.org/10.23341/jhas.2025.1.4.141
Journal Informaiton Journal of Humanimal Sciences Journal of Humanimal Sciences
Online Submission
  • open access
Journal Informaiton Journal Informaiton - close