ArticleIranian journal of microbiology2023
Isolation and characterization of the lactobacillus strain from honey and its probiotic properties.
Article in Iranian journal of microbiology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 15 citations in OpenAlex.
- Genomic, metabolomic, and functional properties of probiotic lactic acid bacteria isolated from Indonesian stingless bee honey.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Article
- From hive to laboratory - biotechnological potential of microorganisms from honey.World journal of microbiology & biotechnology · 2025Review
- Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey - A review.Food chemistry: X · 2024Review
- Honeydew Honey as a Reservoir of Bacteria with Antibacterial and Probiotic Properties.Antibiotics (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background and Objectives: The lactobacilli are abundant in honey, helping protect against pathogens and providing antimicrobial properties. This study aimed to isolate lactobacillus species from different honey regions and evaluate their potential probiotic properties. Materials and Methods: Eighty-eight samples were collected from different regions, including the northern, central, and southern areas, and obtained through retail stores. All samples were independently examined for the presence of Results: Thirteen Conclusion: Various factors, such as climatic conditions and geographical location, can influence honey's composition and microbial diversity. Identifying and isolating potential probiotic species in honey could significantly expand their use in the food and pharmaceutical industries, offering numerous health benefits and potential therapeutic applications.
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Registered trials
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