Microbiology of feces of the larval honey bee, Apis mellifera

Gilliam, Martha; Prest, Dorothy B.

doi:10.1016/0022-2011(87)90127-3

Cited by 66 publications

(60 citation statements)

References 11 publications

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“…A. mellifera larvae have a blind gut that prevents digested substrates from being voided until just before pupation (5,51). The absence or scarcity of bacteria in A. mellifera larvae has been noted on the basis of culture-based methods (18,19). However, other culture-based studies have suggested that larvae naturally have large amounts of the characteristic phylotypes within their guts (16,36,40).…”

Section: Discussionmentioning

confidence: 99%

Establishment of Characteristic Gut Bacteria during Development of the Honeybee Worker

Martinson

Moy

Moran

2012

Appl Environ Microbiol

519

663

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ABSTRACTPrevious surveys have shown that adult honeybee (Apis mellifera) workers harbor a characteristic gut microbiota that may play a significant role in bee health. For three major phylotypes within this microbiota, we have characterized distributions and abundances across the life cycle and among gut organs. These distinctive phylotypes, called Beta, Firm-5, and Gamma-1 (BFG), were assayed using quantitative PCR, fluorescentin situhybridization (FISH) microscopy, and the experimental manipulation of inoculation routes within developing bees. Adult workers (9 to 30 days posteclosion) contained a large BFG microbiota with a characteristic distribution among gut organs. The crop and midgut were nearly devoid of these phylotypes, while the ileum and rectum together contained more than 95% of the total BFG microbiota. The ileum contained a stratified community in which the Beta and Gamma-1 phylotypes dominated, filling the longitudinal folds of this organ. Deep sequencing of 16S rRNA genes showed clear differences among communities in midgut, ileum, and rectum. In contrast with older workers, larvae and newly emerged workers contain few or no bacteria, and their major food source, bee bread, lacks most characteristic phylotypes. In experiments aimed at determining the route of inoculation, newly emerged workers (NEWs) sometimes acquired the typical phylotypes through contact with older workers, contact with the hive, and emergence from the brood cell; however, transmission was patchy in these assays. Our results outline a colonization pattern for the characteristic phylotypes throughA. melliferaontogeny. We propose the names “CandidatusSnodgrassella alvi” and “CandidatusGilliamella apicola” for the Beta and Gamma-1 phylotypes, respectively.

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Section: Discussionmentioning

confidence: 99%

Establishment of Characteristic Gut Bacteria during Development of the Honeybee Worker

Martinson

Moy

Moran

2012

Appl Environ Microbiol

519

663

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“…Enzymology of the 78 molds tested is presented in Table Vil (Gilliam and Prest, 1972, 1987Gilliam et al, 1974Gilliam et al, , 1977 (Gilliam, 1979a) and Bacillus ssp. (Gilliam, 1979b) (Gilliam, 1979a) and Bacillus ssp.…”

Section: Resultsmentioning

confidence: 99%

Microbiology of pollen and bee bread : taxonomy and enzymology of molds

Gilliam¹,

Prest²,

Lorenz³

1989

Apidologie

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Summary — One-hundred and forty-eight molds were isolated from the following samples of almond, Prunus dulcis, pollen : floral pollen collected by hand; corbicular pollen from pollen traps placed on colonies of honey bees, Apis mellifera, in the almond orchard; and bee bread stored in comb cells for one, three, and six weeks. The majority of molds identified were Penicillia (32%), Mucorales (21%), and Aspergilli (17%). In general, the number of isolates decreased in pollen as it was collected and stored by the bees. Each type of pollen sample appeared to differ in regard to mold flora and dominant species. Aureobasidium

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“…The microbiota associated to the honeybee A. mellifera is complex, and it has been described as being mainly composed of yeasts, Gram-positive bacteria (such as Lactobacillus rigidus apis, S. constellatus, Bacillus spp., Streptococcus, and Clostridium), and Gram-negative or Gram-variable bacteria (Achromobacter, Citrobacter, Enterobacter, Erwinia, Escherichia coli, Flavobacterium, Klebsiella, Proteus, and Pseudomonas) [54][55][56][57][58].…”

Section: The Gut Microbiota As An Environmental Factor For Honeybee Hmentioning

confidence: 99%

Microorganisms in Honey

Silva¹,

Rabadzhiev²,

Eller³

et al. 2017

Honey Analysis

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Honey is a product with low water activity because of the great amount of sugars (fructose and glucose), and also it has antimicrobial compounds derived from flowers or because of its transformation process in the beehive. Despite all the honey microorganism barriers, some species of microorganisms are able to survive and may cause damage to honeybees or consumers. Techniques of pathogenic microorganism identification by DNA using PCR are recommended and required for sanitary and customs control. It is important to know the diversity of contaminating microorganisms in honey, especially due to disseminate pathogenic microorganisms in the international traded marketing. In contrast, beneficial microorganisms such as yeasts can remain latently in this product waiting for the moment in which the environment is suitable for their development. Among the beneficial bacteria found in honeybee products, we can mention some lactic acid bacteria that act as prebiotics when ingested. The microorganisms in the digestive tract of honeybees are important for their health. Thus, we present the knowledge of microbiota associated with honey from honeybees and stingless bees (Hymenoptera, Apidae) and the techniques available for the detection of microorganisms in honey.

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Microbiology of feces of the larval honey bee, Apis mellifera

Cited by 66 publications

References 11 publications

Establishment of Characteristic Gut Bacteria during Development of the Honeybee Worker

Establishment of Characteristic Gut Bacteria during Development of the Honeybee Worker

Microbiology of pollen and bee bread : taxonomy and enzymology of molds

Microorganisms in Honey

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