Results 21 to 30 of about 97,873 (193)
An Aspergillus flavus strain from bee bread of the Western honey bee (Apis mellifera) displays adaptations to distinctive features of the hive environment [PDF]
Ecology and EvolutionAspergillus fungi are ubiquitous inhabitants of colonies of the western honey bee (Apis mellifera), where they interact with bees in associations ranging from parasitism to possible mutualism.
Daniel S. Bush +2 more
doaj +2 more sources
Metric and Spectral Insight into Bee-Pollen-to-Bee-Bread Transformation Process. [PDF]
Foods, 2023 Due to numerous bioactive constituents, both bee pollen (BP) and bee bread (BB) represent valuable food supplements. The transformation of BP into BB is a complex biochemical in-hive process that enables the preservation of the pollen’s nutritional value. The aim of this study was to determine the depth of the honeycomb cells in which bees store pollen
Svečnjak L +4 more
europepmc +5 more sources
Bee Pollen and Bee Bread as a Source of Bacteria Producing Antimicrobials. [PDF]
Antibiotics (Basel), 2021 The principal objective of the study was the isolation and identification of bacteria that are present in mature bee bread (BB) and dried (ready for selling and consumption) bee pollen (BP). Obtained isolates were screened for their potential to inhibit select human pathogenic bacteria and their ability to produce enzymes of particular industrial ...
Pełka K +4 more
europepmc +5 more sources
Optimization of Phenolic and Flavonoid Extraction From Bee Bread Using Response Surface Methodology and Central Composite Design, and Evaluation of Antimicrobial Activity. [PDF]
Food Sci NutrThis study successfully optimized the extraction parameters for Turkish bee bread using Response Surface Methodology (RSM) with a Central Composite Design (CCD). Under optimized conditions (30°C, 40 mL/g ratio, 66.7% ethanol, 20 h), the recovery of total phenolics (26.86 mg GAE/g) and flavonoids was maximized.
Keyvan N +6 more
europepmc +2 more sources
EVALUATION OF SOME NUTRITIONAL AND ANTIOXIDANT VALUES OF BEE BREAD (PERGA) FOR ATHLETES [PDF]
Sportif Bakış Spor ve Eğitim Bilimleri Dergisi, 2019 Bee bread named also as perga is fermented bee pollen, which is much more valuable and useful than the normal pollen due to its unique and high amount of beneficial components.
Mehmet Rüştü Karaman
doaj +3 more sources
Molecules, 2022 This study aimed to characterize bee products (bee bread, bee pollen, beeswax, and multiflorous honey) with the profile of phenolic compounds, total phenolic (TPC) and flavonoid (TFC) contents, and antioxidant and microbiological properties.
Tomasz Sawicki +3 more
doaj +1 more source
Health properties of bee bread and bee pollen
Bromatologia i Chemia Toksykologiczna, 2022 Pierzga jest naturalnym produktem pszczelim a surowcem do jej wytworzenia jest pyłek kwiatowy. Pyłek kwiatowy zbierany jest przez pszczoły zbieraczki. Zmieszany z niewielką ilością wydzieliny gruczołów ślinowych lub nektaru zostaje przeniesiony do ula.
Emilia Laskowska +2 more
openaire +1 more source
Journal of Food Quality, 2020 Bee bread is the bee-collected pollen with the mixture of honey and bee salivary enzymes, stored inside the bee hive. Malaysia has limited information on bee bread collected by the stingless bee Heterotrigona itama.
Salma Malihah Mohammad +2 more
doaj +1 more source
Jurnal Ternak Tropika, 2021 Apis cerana is one of the honeybee species from the Apis genus that produce honey, bee bread, royal jelly, and propolis. The objective of this study was to determine the honeybee forages as the pollen source and to evaluate the moisture, fat, and protein
Erwan Erwan +4 more
doaj +1 more source
Bacterial communities associated with honeybee food stores are correlated with land use [PDF]
, 2018 Microbial communities, associated with almost all metazoans, can be inherited from the environment. Although the honeybee (Apis mellifera L.) gut microbiome is well documented, studies of the gut focus on just a small component of the bee microbiome ...
Ahn +85 more
core +2 more sources