Bee Pollen and Bee Bread as a Source of Bacteria Producing Antimicrobials

Area of Science:

• Microbiology
• Food Science
• Biotechnology

Background:

• Bee pollen (BP) and bee bread (BB) are nutrient-rich natural products.
• Investigating microbial communities in these products can reveal novel bioactive compounds and enzymes.

Purpose of the Study:

• To isolate and identify bacteria from BP and BB.
• To screen these bacteria for antimicrobial activity against human pathogens.
• To assess their potential for producing industrially relevant enzymes.

Main Methods:

• Samples of BP and BB were collected and processed for bacterial isolation.
• Bacterial isolates were screened for antagonism against pathogenic bacteria (Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli).
• 16S rRNA gene sequencing was used for bacterial identification.
• Enzyme activities (lipolytic, proteolytic, cellulolytic, esterolytic, amylase, galactosidase, laccase) were tested.

Main Results:

• 81 bacterial strains were isolated; 34 showed antimicrobial activity.
• All antimicrobial-producing strains belonged to the genus Bacillus, with five species identified: B. pumilus, B. altitudinis, B. licheniformis, B. subtilis, and B. safensis.
• High percentages of strains exhibited lipolytic (69%), proteolytic (54%), cellulolytic (39%), and esterolytic (29%) activities.

Conclusions:

• Bee pollen and bee bread are valuable sources of bacteria with antimicrobial potential.
• These bacteria also possess significant enzymatic activities, particularly lipolytic and proteolytic.
• Further research is warranted to explore the industrial applications of these findings.