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

Abstract

The principal objective of the study was the isolation and identification of bacteria that are present in mature bee bread (BB) and dried (ready for selling and consumption) bee pollen (BP). Obtained isolates were screened for their potential to inhibit select human pathogenic bacteria and their ability to produce enzymes of particular industrial importance. Four and five samples of BP and BB, respectively, were used for the study. In total, 81 strains of bacteria were isolated, and 34 (42%) of them exhibited antagonistic interactions with at least one reference strain of pathogenic bacteria, namely Staphylococcus aureus ATCC 25923, Staphylococcus aureus ATCC 29213, Staphylococcus epidermidis 12228, Pseudomonas aeruginosa ATCC 27857, and Escherichia coli ATCC 25922. The sequencing of the 16S rRNA gene revealed that all strains producing antimicrobials belong to the genus Bacillus spp., and among them, five species were identified: B. pumilus (n = 17), B. altitudinis (n = 9), B. licheniformis (n = 4), B. subtilis (n = 2), and B. safensis (n = 1). Furthermore, 69, 54, 39, and 29 of the strains exhibited lipolytic, proteolytic, cellulolytic, and esterolytic activity, respectively. Alpha amylase and beta galactosidase activity were rarely observed, and none of the strains produced laccase. The outcomes of the study revealed that BP and BB can be considered potential sources of bacteria producing antimicrobial agents and/or enzymes of particular industrial importance. Of course, additional research is required to verify this hypothesis, but the results of preliminary studies are promising.

A Snapshot Picture of the Fungal Composition of Bee Bread in Four Locations in Bulgaria, Differing in Anthropogenic Influence

“…It provides easily digestible carbohydrates, proteins, fats, minerals, and vitamins for the bee larvae and the adult bees, but also acts as a functional food (feed), possessing antioxidant and anti-inflammatory properties [1][2][3]. Even though many studies in the last years have been focused on the bacterial composition of bee bread [4][5][6], those on fungal composition are rather scarce despite the publication of some of them dating from the '80s [7]. An exception is the study of Tauber et al [8].…”

Enhancing Antioxidant and Antimicrobial Activities in Bee-Collected Pollen through Solid-State Fermentation: A Comparative Analysis of Bioactive Compounds

“…The sample BP5, which had the highest contents of polyphenols and flavonoids, but also of individual polyphenols, generally had the best antimicrobial effect, which indicates a link between the presence of these compounds and the improved antimicrobial action; this finding is also supported by other authors [ 35 ]. Pełka et al [ 89 ] found higher antimicrobial potential in natural FBP compared to BP. Bee bread extracts showed inhibitory potential against S. aureus strains, while some pollen extracts lacked efficacy.…”

Biotechnological Processes Simulating the Natural Fermentation Process of Bee Bread and Therapeutic Properties—An Overview

“…In a recent study, several polish BB samples exerted higher inhibitory potential against Staphylococcus aureus ATCC 25923 and ATCC 29213. Furthermore, several pieces effectively inhibited the growth of S. aureus and MRSA (methicillin-resistant S. aureus ), strains at concentrations between 2.5 and 5.0% ( 179 ). In the following study, the bacterial isolates of mature BB exhibited moderate antagonistic effects against S. aureus ATCC 25923, ATCC 29213, S. epidermidis ATCC 12228, P. aeruginosa ATCC 27853, and lower results against Escherichia coli ATCC 25922 ( 180 ).…”