Microbiological and physical-chemical characteristics of pollen and honey from stingless bees: a review
Abstract The physical, chemical and sensory characteristics of pollen and honey from stingless bees (SLB) are quite different when compared to those produced by Apis mellifera. Meliponine honey has a high moisture content (23–37.5%); reducing sugars (12.65–77.11%); and total acidity (11.23 to 124.2...
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2024-12-01
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| Series: | Food Production, Processing and Nutrition |
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| Online Access: | https://doi.org/10.1186/s43014-024-00268-y |
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| author | Raquel Nunes Almeida da Silva Karina Teixeira Magalhães-Guedes Carolina Oliveira de Souza Rogério Marcos de Oliveira Alves Marcelo Andrés Umsza-Guez |
| author_facet | Raquel Nunes Almeida da Silva Karina Teixeira Magalhães-Guedes Carolina Oliveira de Souza Rogério Marcos de Oliveira Alves Marcelo Andrés Umsza-Guez |
| author_sort | Raquel Nunes Almeida da Silva |
| collection | DOAJ |
| description | Abstract The physical, chemical and sensory characteristics of pollen and honey from stingless bees (SLB) are quite different when compared to those produced by Apis mellifera. Meliponine honey has a high moisture content (23–37.5%); reducing sugars (12.65–77.11%); and total acidity (11.23 to 124.2 mEq kg-1). Pollen also has fiber (0.87–13.65%); a high moisture content (23–53.93%); lipids (1.8–10.81%) and proteins (8–37.63%). The presence of yeasts, fungi and bacteria can be observed through fermentation (ethanolic and acid) that occurs during the maturation of pollen and honey from stingless bees. Among the microorganisms most associated with stingless bees are yeasts: Pichia, Zygosaccharomyces, Starmerella, Metschnikowia, Candida, Debaryomyces, Dekkera and Kloeckera; bacteria: Streptomyces, Bifidobacterium, Lactobacillus, Streptococcus, Neisseria, Bacillus, Ralstonia, Staphylococcus, Enterobacter, Lysinibacillus Pantoea, Fructobacillus Pseudomonas, and Clostridium; and fungal filaments Aspergillus, Talaromyces and Penicillium. This review corroborates the differences that exist in the physicochemical and microbiological characteristics of stingless bee products and honeybee (Apis melifera) products. These differences not only challenge established standards of quality and identity in apicultural products but also pave the way for new perspectives in biotechnology and nutrition, as well as for new bioactive compounds. The unique properties of pollen and honey from Meliponini, such as high moisture content, acidity, and microbial diversity, can be a distinguishing factor that enhances their applications in various technological fields. The valorization of these unique characteristics may stimulate the creation of specific standards for these products and promote the sustainable use of stingless bee biodiversity. Graphical Abstract |
| format | Article |
| id | doaj-art-a72a5de01bd14bcfb5c125f8f2e1ef2e |
| institution | OA Journals |
| issn | 2661-8974 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | BMC |
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| series | Food Production, Processing and Nutrition |
| spelling | doaj-art-a72a5de01bd14bcfb5c125f8f2e1ef2e2025-08-20T02:20:39ZengBMCFood Production, Processing and Nutrition2661-89742024-12-016111710.1186/s43014-024-00268-yMicrobiological and physical-chemical characteristics of pollen and honey from stingless bees: a reviewRaquel Nunes Almeida da Silva0Karina Teixeira Magalhães-Guedes1Carolina Oliveira de Souza2Rogério Marcos de Oliveira Alves3Marcelo Andrés Umsza-Guez4Food Science Postgraduate Program, Faculty of Pharmacy, Federal University of BahiaFood Science Postgraduate Program, Faculty of Pharmacy, Federal University of BahiaFood Science Postgraduate Program, Faculty of Pharmacy, Federal University of BahiaFederal Institute of Education, Science and Technology of Bahia – Catu CampusFood Science Postgraduate Program, Faculty of Pharmacy, Federal University of BahiaAbstract The physical, chemical and sensory characteristics of pollen and honey from stingless bees (SLB) are quite different when compared to those produced by Apis mellifera. Meliponine honey has a high moisture content (23–37.5%); reducing sugars (12.65–77.11%); and total acidity (11.23 to 124.2 mEq kg-1). Pollen also has fiber (0.87–13.65%); a high moisture content (23–53.93%); lipids (1.8–10.81%) and proteins (8–37.63%). The presence of yeasts, fungi and bacteria can be observed through fermentation (ethanolic and acid) that occurs during the maturation of pollen and honey from stingless bees. Among the microorganisms most associated with stingless bees are yeasts: Pichia, Zygosaccharomyces, Starmerella, Metschnikowia, Candida, Debaryomyces, Dekkera and Kloeckera; bacteria: Streptomyces, Bifidobacterium, Lactobacillus, Streptococcus, Neisseria, Bacillus, Ralstonia, Staphylococcus, Enterobacter, Lysinibacillus Pantoea, Fructobacillus Pseudomonas, and Clostridium; and fungal filaments Aspergillus, Talaromyces and Penicillium. This review corroborates the differences that exist in the physicochemical and microbiological characteristics of stingless bee products and honeybee (Apis melifera) products. These differences not only challenge established standards of quality and identity in apicultural products but also pave the way for new perspectives in biotechnology and nutrition, as well as for new bioactive compounds. The unique properties of pollen and honey from Meliponini, such as high moisture content, acidity, and microbial diversity, can be a distinguishing factor that enhances their applications in various technological fields. The valorization of these unique characteristics may stimulate the creation of specific standards for these products and promote the sustainable use of stingless bee biodiversity. Graphical Abstracthttps://doi.org/10.1186/s43014-024-00268-yMeliponiniPhysicochemical parametersMicrobiota |
| spellingShingle | Raquel Nunes Almeida da Silva Karina Teixeira Magalhães-Guedes Carolina Oliveira de Souza Rogério Marcos de Oliveira Alves Marcelo Andrés Umsza-Guez Microbiological and physical-chemical characteristics of pollen and honey from stingless bees: a review Food Production, Processing and Nutrition Meliponini Physicochemical parameters Microbiota |
| title | Microbiological and physical-chemical characteristics of pollen and honey from stingless bees: a review |
| title_full | Microbiological and physical-chemical characteristics of pollen and honey from stingless bees: a review |
| title_fullStr | Microbiological and physical-chemical characteristics of pollen and honey from stingless bees: a review |
| title_full_unstemmed | Microbiological and physical-chemical characteristics of pollen and honey from stingless bees: a review |
| title_short | Microbiological and physical-chemical characteristics of pollen and honey from stingless bees: a review |
| title_sort | microbiological and physical chemical characteristics of pollen and honey from stingless bees a review |
| topic | Meliponini Physicochemical parameters Microbiota |
| url | https://doi.org/10.1186/s43014-024-00268-y |
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