Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread (Record no. 55839)

MARC details
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fixed length control field 02323nam a2200277Ia 4500
003 - CONTROL NUMBER IDENTIFIER
control field MX-MdCICY
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250626093125.0
040 ## - CATALOGING SOURCE
Transcribing agency CICY
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) B-21777
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
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245 10 - TITLE STATEMENT
Title Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread
490 0# - SERIES STATEMENT
Series statement Food Microbiology 82 (2019) 218-2
500 ## - GENERAL NOTE
General note Artículo
520 3# - SUMMARY, ETC.
Summary, etc. Structure of lactic acid bacteria biota in ivy flowers, fresh bee-collected pollen (BCP), hive-stored bee bread, and honeybee gastrointestinal tract was investigated. Although a large microbial diversity characterized flowers and fresh BCP, most of lactic acid bacteria species disappeared throughout the bee bread maturation, giving way to Lactobacillus kunkeei and Fructobacillus fructosus to dominate long stored bee bread and honeybee crop. Adaptation of lactic acid bacteria was mainly related to species-specific, and, more in deep, to strain-specific features. Bee bread preservation seemed related to bacteria metabolites, produced especially by some L. kunkeei strains, which likely gave to lactic acid bacteria the capacity to outcompete other microbial groups. A protocol to ferment BCP was successfully set up, which included the mixed inoculum of selected L. kunkeei strains and Hanseniaspora uvarum AN8Y27B, almost emulating the spontaneous fermentation of bee bread. The strict relationship between lactic acid bacteria and yeasts during bee bread maturation was highlighted. The use of the selected starters increased the digestibility and bioavailability of nutrients and bioactive compounds naturally occurring in BCP. Our biotechnological protocol ensured a product microbiologically stable and safe. Conversely, raw BCP was more exposed to the uncontrolled growth of yeasts, moulds, and other bacterial groups.
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element BEE-COLLECTED POLLEN
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element FERMENTATION
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element BEE BREAD
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element LACTOBACILLUS KUNKEEI
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element HONEYBEE
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Di Cagno, R.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Filannino, P.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Cantatore, V.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Gobbetti, M.
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://drive.google.com/file/d/1a17VdY1d-Eb9Ou5HjATE22-nJK2GBirE/view?usp=drive_link">https://drive.google.com/file/d/1a17VdY1d-Eb9Ou5HjATE22-nJK2GBirE/view?usp=drive_link</a>
Public note Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Clasificación local
Koha item type Documentos solicitados
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Lost status Source of classification or shelving scheme Damaged status Not for loan Collection Home library Current library Shelving location Date acquired Total checkouts Full call number Date last seen Price effective from Koha item type
  Clasificación local     Ref1 CICY CICY Documento préstamo interbibliotecario 26.06.2025   B-21777 26.06.2025 26.06.2025 Documentos solicitados