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Seasonal dynamics of the microbiota and nutritional composition in bee bread from Apis cerana and Apis mellifera
Jia-Li Li1, Wan-Li Li2, Jun Zhang2
1Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China; Yunnan Zhongfeng Technology Development Co. LTD, Kunming, Yunnan 651701, China.
Abstract:
Bee bread is a product of honeybees, which collect and ferment pollen, that contains highly nutritious and easily digestible active substances. However, its nutritional composition varies significantly with fermentation strains and seasonal changes. To unveil the patterns of microbial community and nutritional component changes in bee bread across seasons, we employed high-throughput techniques to assess the diversity of bacteria and fungi in bee bread. The results indicated that the compositions of bacteria and fungi in bee bread undergo significant seasonal variation, with noticeable changes in the microbial diversity of bee bread from different bee species. Subsequently, metabolomic analysis revealed high activity of glycerophospholipid metabolism in bee bread. Furthermore, our analysis identifaied noteworthy differences in nutritional components, including pH values, sugar content, and free amino acid levels, in bee bread across different seasons.
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