摘要：Regarding functional foods, it ha s been observed that modern consumers are increasingly interested in their personal health, expecting the food they eat to be healthy or capable of preventing illnesses. Probiotic bacteria are the most important microorganism group which it comes to improve consumers health. The functional product Honeylact seeks to combine the therapeutic virtues of three types of honey (mint honey, lime honey, multi-flower honey) and commercial pollen with the beneficial effects of four probiotic lactic acid bacteria (Lactobacillus brevis 16GAL, Lactobacillus plantarum, Enterococcus faecium VL28 and Lactobacillus johnsonii La1 ). The aim of this study was to research in which way probiotic lactic acid bacteria evolved (concentration of viable cells) to storage during shelf-life. It has been discovered that all 24 Honeylact samples does not lose its functional properties during storage. Romanian honey used in this study was obtained from local beekeepers The fermentation was conducted at 37 0 /48 h in sterile closed plastic recipients. After fermentation, all samples were stored at 4 0 C for 7 days. The stability of the probiotic cells throughout time was assessed by monitoring the viability. The present study demonstrates that honey and pollen had a significant effect in protecting the viability of the probiotic strains during 7 days of storage at 4 0 C (10 6 CFU/g).
