Seasonal dynamics of the microbiota and nutritional composition in bee bread from Apis cerana and Apis mellifera colonies
文献类型： 外文期刊
作者： Li, Jia-Li 1 ; Li, Wan -Li 1 ; Zhang, Jun 1 ; Pang, Yan-tao 1 ; Xiong, Jian 2 ; Wu, Ping 4 ; Wei, Bang-rong 4 ; Li, Xi-Jie 1 ; Huang, Qi 1 ; Tang, Qi-He 1 ; Zhao, Chong -Hui 1 ; Wang, Qian 5 ; Liu, Zhan-Li 5 ; Chen, Yuan 6 ; Dong, Zhi-xiang 1 ; Zhao, Ya-zhou 3 ; Guo, Jun 1 ;
作者机构： 1.Kunming Univ Sci & Technol, Fac Life Sci & Technol, Kunming 650500, Yunnan, Peoples R China
2.Yunnan Zhongfeng Technol Dev Co Ltd, Kunming 651701, Yunnan, Peoples R China
3.Vet & Fisheries Ctr, Nanchuan Dist Livestock, Chongqing 408400, Peoples R China
4.Chinese Acad Agr Sci, State Key Lab Resource Insects, Inst Apicultural Res, Beijing 100093, Peoples R China
5.Gansu Prov Bee Res Inst, Gen Stn Bee Technol Promot Gansu Prov, Lanzhou, Peoples R China
6.Pujia Life Technol Dev Co Ltd, Fuzhou 350018, Peoples R China
关键词： Bee bread; Bacteria; Fungi; Season; Metabolism; Nutritional composition; Microbial composition
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.0； 五年影响因子：7.4 ）
ISSN： 0963-9969
年卷期： 2024 年 190 卷
页码：
收录情况： SCI
摘要： 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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