Fungi infection in honeybee hives in regions affected by Brazilian sac brood

Keller, Kelly Moura; Deveza, Michele Valadares; Koshiyama, Adriano; Tassinari, Wagner de Souza; Barth, Ortrud Monika; Castro, Rosane Nora; Lorenzon, Maria Cristina Affonso

doi:10.1590/1678-6997

Cited by 14 publications

(12 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The presence of these extrolites in honey and pollen samples wasn’t subject of this study; however, if present, they can affect the quality of the honey and pollen. How insects cope with mycotoxins has rarely been investigated (Gliński and Jarosz 2000 ; Traniello et al 2001 ; Keller et al 2014 ).…”

Section: Discussionmentioning

confidence: 99%

New Penicillium and Talaromyces species from honey, pollen and nests of stingless bees

Barbosa

Bezerra

Souza-Motta

et al. 2018

Antonie van Leeuwenhoek

View full text Add to dashboard Cite

Penicillium and Talaromyces species have a worldwide distribution and are isolated from various materials and hosts, including insects and their substrates. The aim of this study was to characterize the Penicillium and Talaromyces species obtained during a survey of honey, pollen and the inside of nests of Melipona scutellaris. A total of 100 isolates were obtained during the survey and 82% of those strains belonged to Penicillium and 18% to Talaromyces. Identification of these isolates was performed based on phenotypic characters and β-tubulin and ITS sequencing. Twenty-one species were identified in Penicillium and six in Talaromyces, including seven new species. These new species were studied in detail using a polyphasic approach combining phenotypic, molecular and extrolite data. The four new Penicillium species belong to sections Sclerotiora (Penicillium fernandesiae sp. nov., Penicillium mellis sp. nov., Penicillium meliponae sp. nov.) and Gracilenta (Penicillium apimei sp. nov.) and the three new Talaromyces species to sections Helici (Talaromyces pigmentosus sp. nov.), Talaromyces (Talaromyces mycothecae sp. nov.) and Trachyspermi (Talaromyces brasiliensis sp. nov.). The invalidly described species Penicillium echinulonalgiovense sp. nov. was also isolated during the survey and this species is validated here.Electronic supplementary materialThe online version of this article (10.1007/s10482-018-1081-1) contains supplementary material, which is available to authorized users.

show abstract

Section: Discussionmentioning

confidence: 99%

New Penicillium and Talaromyces species from honey, pollen and nests of stingless bees

Barbosa

Bezerra

Souza-Motta

et al. 2018

Antonie van Leeuwenhoek

View full text Add to dashboard Cite

show abstract

“…Some bee diseases caused by fungi have not yet been notified by law in Brazil, and the proposed analysis may offer an important signal. Researches conducted by Pacheco et al (2009) and Keller et al (2014) have shown the occurrence of the disease known as Brazilian sac brood (BSB), which is due to some pathogenic fungi and their mycotoxins. These authors recorded unusual frequency of fungal spores and hyphae in honeys, although honeys did not have structure that favors the growth and maintenance of fungi.…”

Section: Resultsmentioning

confidence: 99%

Biological Elements and Residues in Brazilian Honeys

Haidamus¹,

Lorenzon²,

Barth³

2019

Greener J Biol Sci

View full text Add to dashboard Cite

Honey is a product appreciated worldwide and is subject to easy tampering throughout its production cycle. A survey of 187 honey samples from different botanical origins and regions was conducted to identify their biological and other elements, using the Melissopalynology methodology to assess the quality control. In the sampling, biological elements are mainly represented by parts of plants, mites and microbes (65%), the amount of dirtiness is high (32%), calling attention to the presence of insect body fragments, starch grains and soot, such as the most frequent (24%). The level of elements due to the addition of the frequencies of microorganisms and dirtiness is 58% in the samples, which could be an indicator of contamination in studies of Melissopalynology. These results bring new data to assess some risks linked with honey consumption and also emphasize that there should be greater rigor in the basic quality control of this product. Monitoring program of honeys should be continuous throughout its production cycle, starting from the field activities, harvesting, processing, and storage until reaching the consumer's table. Resumen La miel es uno de los alimentos más apreciados en el mundo y por esta razón facilmente se detecta su adulteración a lo largo de su cadena de producción. En una encuesta por 187 muestras de miel de diferentes orígenes botánicos y regiones ha sido realizada para identificar sus elementos figurativos de la miel mediante el análisis melisopalinológico de modo a evaluar la calidad de este producto. En la muestra, los elementos biologicos son representados principalmente por residuos vegetales, ácaros y microbios (65%), La frecuencia de partículas de suciedad se ha notado alta (32%), a lo que se constato restos de insectos, gránulos de almidón y hollín, que son los de mayor frecuencia (24%). El nivel de elementos es 58% cuando se añade las frecuencias de microorganismos y partículas de suciedad presentes en las mieles, lo que puede ser un indicador de contaminación en estúdios de melisopalinologia. Esos resultados traen nuevos datos para evaluar algunos riesgos que hay que tener con el consumo de la miel además sugieren a que lleven un mayor rigor en el control básico de calidad en mieles. El programa de monitoreo debe ser continuo durante todo la cadena de producción, desde las primeras actividades en campo de las colmenas, durante la cosecha, en el procesamiento del producto, en su transporte, en el almacenamiento en la tienda y hasta en la mesa del consumidor.

show abstract

“…However, interestingly and perhaps unknown to many allergic patients and allergists, there are also reports of supplementary bee feeding with food allergen‐loaded mixtures of soybean flour, dried brewer's yeast (containing high levels of residual gluten from brewing processes) and dry skimmed milk with sugar and water 3 . Furthermore, there have been reports of mould contamination within beehives 4 . Both factors suggest a potential for gluten, food and mould allergen protein presence in honey, which could account for some of the reported reactions following honey consumption.…”

Section: Honey Origin Gluten Bos D 5 Bos D 11mentioning

confidence: 99%

“…3 Furthermore, there have been reports of mould contamination within beehives. 4 Both factors suggest a potential for gluten, food and mould allergen protein presence in honey, which could account for some of the reported reactions following honey consumption. As such, the aim of this study was to determine if commercially available honey contained undeclared gluten and/or food or mould allergens, and at levels which could present a risk to individuals with hypersensitivities.…”

mentioning

confidence: 99%