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September 10, 2025Food Science and Technology

Unlocking the microbial potential of Frieseomelitta varia pollen for innovative probiotic mead development

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Authors

MMMariana Moura MoutinhoDSDiego C. B. D. SantosCSC. Silva

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Overview

This study demonstrates how frieseomelitta varia pollen enhances probiotic counts in mead, suggesting improved health benefits.

Key Points

  • Probiotic mead produced using frieseomelitta varia pollen achieved probiotic counts above 10⁶ CFU mL⁻¹.
  • The addition of pollen enhanced the physicochemical characteristics and sensory properties of the mead.
  • Fermentation involved lactic fermentation with pollen and alcoholic fermentation using saccharomyces cerevisiae.
  • Potential health benefits of this probiotic mead align with rising market interest in functional beverages.

Cite This Study

Moutinho et al. (2025) studied this question.

synapsesocial.com/papers/68c19f9c54b1d3bfb60db3fchttps://doi.org/10.5327/fst.00495
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Also Consider

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