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July 29, 2026MicroorganismsOpen Access

Microbial Dynamics and Functional Shift During Spontaneous Fermentation of Bee Pollen from Different Geographical Origins

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Authors

SGSilvia GattucciLCLaura CanonicoAAAlice Agarbati

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Overview

Investigates microbial shifts during fermentation of bee pollen, indicating its nutritional enhancement potential.

Key Points

  • The study aims to understand the microbial dynamics and functional changes during spontaneous fermentation of bee pollen.
  • Monitored microbial changes over fourteen days of spontaneous fermentation of five bee pollen samples from different geographical origins.
  • Used viable cell counts and molecular identification to assess cultivable yeasts and lactic acid bacteria.
  • Evaluated physicochemical parameters, nutritional components, bioactivities, and pollen structure.
  • Starmerella sp. dominated the early stages of fermentation, while Zygosaccharomyces rouxii prevailed in the final phase.
  • Fermentation improved protein availability by up to 18%, reduced pH, and enhanced antimicrobial activity against Staphylococcus aureus and Listeria monocytogenes.
  • A core microbiota of Apilactobacillus kunkeei, among other yeasts, is identified as essential for effective bee bread formation.

Cite This Study

Gattucci et al. (2026) studied this question.

synapsesocial.com/papers/6a69a2e2c8da07d9defa6f54https://doi.org/10.3390/microorganisms14081638
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Also Consider

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