The investigation of composition and industrial production possibilities of bee bread (Perga)

Pollen is collected using traps that separates pollen pellets from hind legs of worker bees. Honeycombs have been ruptured and limited production can be performed. The first part of this study deals with the bioactivities and microbial flora of pollen and bee bread collected in the same region/hive conditions. It has been determined that the bioactive properties of samples vary depending on the harvest period. Candida magnoliae (10 isolates) and Lactobacillus kunkeei (25 isolates) were isolated from pollen and bee bread samples, and Leuconostoc pseudomesenteroides (3 isolates) was also isolated from bee bread. Pollen, water, and honey mixtures with different pollen:water ratios were subjected to spontaneous, lactic acid bacteria inoculation, and in-hive fermentation. Lactobacillus kunkeei starter culture was well adapted to the pollen substrate for 1:1, 1:2, 2:1 pollen:water ratios, and the inoculation accelerated the fermentation. Total phenolic content (between 1.05 and 2.65 folds), antioxidant activity, and bioaccessibility indexes increased after fermentation. Changes in the phenolic composition were determined by reversed phase high pressure liquid chromatography photodiode array detector (RP-HPLC-PDA). The results are important to meet market demand, develop process for industry, and to produce large quantities of bee bread.