Stingless Bee-Collected Pollen (Bee Bread): Chemical and Microbiology Properties and Health Benefits [PDF]
Molecules, 2021 Stingless bee-collected pollen (bee bread) is a mixture of bee pollen, bee salivary enzymes, and regurgitated honey, fermented by indigenous microbes during storage in the cerumen pot.
Salma Malihah Mohammad +2 more
exaly +9 more sources
Thermal Stability and Antioxidant Activity of Bioactive Compounds in Bread Enriched with Bee Pollen and Bee Bread [PDF]
Antioxidants, 2023 Bee pollen (BP) and bee bread (BB) are natural food sources containing a wide variety of bioactive compounds, complementing their rich nutritional composition. These bee products are being explored to empower functional foods, with the term functionality
Seymanur Ertosun +3 more
doaj +5 more sources
Bee Bread as a Promising Source of Bioactive Molecules and Functional Properties: An Up-To-Date Review [PDF]
Antibiotics, 2022 Bee bread is a natural product obtained from the fermentation of bee pollen mixed with bee saliva and flower nectar inside the honeycomb cells of a hive.
Meryem Bakour +2 more
exaly +4 more sources
Volatile profile of bee bread [PDF]
Scientific ReportsBee bread is one of the least studied bee products. In this study, ten bee bread samples were characterized using palynology and HS–SPME–GC–MS (headspace solid-phase microextraction gas chromatography-mass spectrometry).
Katarzyna Pokajewicz +4 more
doaj +5 more sources
Specialisation of Yeast Genera in Different Phases of Bee Bread Maturation [PDF]
Microorganisms, 2020 Pollen stored by bees undergoes a fermentation marked by the presence of lactic acid bacteria and yeasts. It results in bee bread. Past studies have singled out Starmerella (Candida) magnoliae as the most common yeast species in honey bee-stored bee ...
Roxane Detry +2 more
exaly +4 more sources
Chemical Composition and Bioactivity of Laboratory-Fermented Bee Pollen in Comparison with Natural Bee Bread [PDF]
Biomolecules, 2023 Bee bread is a valuable product obtained from the hive on a relatively small scale, while bee pollen is more easily available. Therefore, an effective laboratory method of converting pollen into a bee bread substitute is desired.
Michał Miłek +5 more
doaj +4 more sources
Assessment of Bioactive Compounds under Simulated Gastrointestinal Digestion of Bee Pollen and Bee Bread: Bioaccessibility and Antioxidant Activity [PDF]
Antioxidants, 2021 Bee pollen and bee bread have always been regarded as excellent natural resources for application in food and pharmaceutical fields due to their rich nutrient content and diversity of bioactive compounds with health-improving properties.
Volkan Aylanç +2 more
exaly +4 more sources
Differential Bacterial Community of Bee Bread and Bee Pollen Revealed by 16s rRNA High-Throughput Sequencing [PDF]
Insects, 2022 We investigated the bacterial community of bee bread and bee pollen samples using an approach through 16 s rRNA high-throughput sequencing. The results revealed a higher bacterial diversity in bee bread than in bee pollen as depicted in taxonomic ...
Sampat Ghosh +2 more
doaj +2 more sources
Bee Bread Exhibits Higher Antimicrobial Potential Compared to Bee Pollen [PDF]
Antibiotics, 2021 This study aimed at investigation of the antimicrobial potential of ethanolic extracts of bee bread (BB) and bee pollen (BP) and suspensions of these products in MHB (Mueller Hinton Broth). We covered 30 samples of BP and 19 samples of BB harvested in Polish apiaries.
Karolina Pełka +2 more
exaly +6 more sources
The bee bread of honey bees is characterized by a core microbiota despite the application of miticide treatments and variation across space and time [PDF]
PeerJBackground Bee bread is composed of a mixture of pollen and nectar used as the main source of proteins and lipids for the development of bee larvae.
Brooke L. Lawrence +5 more
doaj +3 more sources