Yeast biodiversity in honey produced by stingless bees raised in the highlands of southern Brazil

Echeverrigaray, Sérgio; Scariot, Fernando Joel; Foresti, Luciano; Schwarz, Luisa Vivian; Rocha, Ronaldo Kauê Mattos; Silva, Gabriela Priscila da; Moreira, Jennifer Pereira; Delamare, Ana Paula Longaray

doi:10.1016/j.ijfoodmicro.2021.109200

Cited by 33 publications

(20 citation statements)

References 34 publications

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“…Acetic acid and lactic acid bacteria (Leonhardt and Kaltenpoth, 2014), 2. Yeasts (Rosa et al, 2003; Echeverrigaray et al, 2021), and 3. Edible filamentous fungi Monascus sic Zygosaccharomyces grown by Scaptotrigona depilis in brood cells (Menezes et al, 2015), orchestrated with two other nest microbes – Candida sp.…”

Section: Discussionmentioning

confidence: 99%

“…Starmerella bombicola was identified in the honey microbiome of Scaptotrigona bipunctata and Scaptotrigona depilis from Brazil, but was absent in Scaptotrigona tubiba and other 14 species of stingless bees studied (Echeverrigaray et al, 2021). What are the traits of these two species of Scaptotrigona for the yeast Starmerella bombicola to be associated with them?…”

Section: Discussionmentioning

confidence: 99%

“…Fermentation is not a defect of meliponine honey but its method of food preservation. That is why there are so many yeasts in their nests (Rosa et al, 2003;Silva et al, 2019;Echeverrigaray et al, 2021;Gavazzoni et al, 2022) as in industrial fermentations. Ethanol production in Tetragonisca angustula honey from Venezuela was stabilized in 30 days post-harvest (Pérez-Pérez et al, 2007) and lactic acid bacteria were inactivated in Heterotrigona itama honey from Malaysia (Yaacob et al, 2021).…”

Section: Natural Fermentation Of Pot-honey and Studies Of Traditional...mentioning

confidence: 99%

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A honey authenticity test by interphase emulsion reveals biosurfactant activity and biotechnology in the stingless bee nest ofScaptotrigonasp. ‘Catiana’ from Ecuador

Vit

2022

Preprint

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Bees are valuable pollinators of fruit trees and grasses. Honey is a medicinal food of plant and animal origin, with social impact for the wellbeing of bee keepers. The Neotropical apifauna has about 500 species of stingless bees (Meliponini). Commercial beekeeping withApis melliferaunderestimates the cultural legacy of meliponiculture, and both are affected by the presence of fake honeys in the market. Three alternative techniques (interphase emulsion, sensory analysis, and pollen residue) to nuclear magnetic resonance (NMR) were investigated to detect false honeys. One technique was based on an interphase emulsion test, which can be performed by beekeepers, farmers, housekeepers, professionals and consumers of honey in general. Another technique was sensory analysis by a tasting panel, and the third consisted on a palynological preparation with a simplified observation. Five genuine honeys produced byApis mellifera, Geotrigona leucogastra, Melipona mimetica, Scaptotrigonasp.,Tetragonisca angustulaand a fake honey from Ecuador were analyzed. The honey authenticity test by interphase emulsion was fast and effective to detect fake honey (two phases), and genuine honeys (one and three phases). A further screening of was done in 51 Asian, Australia, European and Latinamerican honeys. Additionally the HATIE generated a new application as a test to detect unique biosurfactants in honey (HBT) ofScaptotrigonasp. ‘Catiana’ (one phase) with potential microbial origin, and its entomological origin in this set of honeys. ‘Catiana’ nests smell like Roquefort cheese, indicating a fungus association with this rural stingless bee highlighted by its distribution, productivity and the peculiarities described in this research, 80 years after its description as a new genusScaptotrigonaMoure, 1942. Paradoxically, this communication without microbiological analysis, infers the fungal presence in the nest ofScaptotrigonasp. by sensory observations different from the classic sensory evaluation of honey.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Natural Fermentation Of Pot-honey and Studies Of Traditional...mentioning

confidence: 99%

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A honey authenticity test by interphase emulsion reveals biosurfactant activity and biotechnology in the stingless bee nest ofScaptotrigonasp. ‘Catiana’ from Ecuador

Vit

2022

Preprint

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“…The latter two process their sour honey and pollen with AAB, and thus are rich in acetic acid (Massaro et al, 2018). The honey yeast microbiome was investigated in 17 species of Brazilian stingless bees, and their associations based on the entomological origin were confirmed (Echeverrigaray et al, 2021). These authors identified 16 species of yeasts from nine genera: Candida, Debaryomyces, Moniliella, Rhynchogastrema, Starmerella, Torulaspora, Wickerhamiella, Wickerhamomyces, and Zygosaccharomyces.…”

Section: Honey-microbiomementioning

confidence: 92%

A Novel Integrative Methodology for Research on Pot-honey Variations During Post-harvest

Vit¹,

Chuttong²,

Zawawi³

et al. 2022

Sociobiology

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This novel review of analytical methods for pot-honey research was intended to provide concise references to a 35-day post-harvest experiments at 30 °C, in an integrated study. Diverse methods were selected from specialized literature, from the AOAC (Association of Official Analytical Chemists), and the International Honey Commission. Besides the geographical and seasonal origin, the pot-honey I.D. consists of entomological and botanical identifications, the latter performed by acetolyzed or natural melissopalynology. The methods of this integrative study included: 1. Physicochemical analysis (Aw, color, moisture, pH, free acidity, lactone acidity, total acidity, hydroxymethylfurfural (HMF), and sugars by highperformance liquid chromatography HPLC), 2. Targeted proton nuclear magnetic resonance 1H-NMR metabolomics (sugars, ethanol, HMF, aliphatic organic acids, amino acids, and botanical markers), 3. Biochemical composition (flavonoids, polyphenols), 4. Antioxidant activity (ABTS 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid-free radical scavenging assay, DPPH 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, ferric reduction assay FRAP), 5. Microbial counts (aerobic plate, yeast and mold, Bacillus, and lactic acid bacteria count), 6. Honey microbiome profiling via independent-culture method: high-throughput bacteria and fungi based on amplicon sequencing approaches, 7. Sensory evaluation (odor, aroma, taste, persistence), and 8. Honey authenticity and biosurfactant tests by an interphase emulsion. A further section was included to provide basic information on the results obtained using each method. This was needed to explain the interacting components derived from pot-honey processing within the stingless bee nest and post-harvest transformations.

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“…Rering Caitlin C et al found that pollen and yeast may work together to alter the chemical composition of nectar, thereby affecting honey quality (Rering et al 2021). Echeverrigaray Sergio et al isolated yeast from 17 stingless bee honey samples in southern Brazil and found that some yeasts were only identi ed in honey samples from speci c bee species, indicating that these yeasts are closely related to insects (Echeverrigaray et al 2021), and the isolated yeast species exhibited high osmotic pressure (Palilu et al 2019)and low sugar assimilation (Park et al 1996)capacity. Osmophilic yeasts such as Yong Kun Park isolated from honey and pollen not only convert sucrose to polymers but also to fructooligosaccharides in good yields.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the Diversity of Yeast Communities in Xinjiang Honey

Wei

Lei

Liu

et al. 2022

Preprint

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Honey is widely produced in China as a natural health food with high nutritional value. In this study, high-throughput sequencing (HTS) and culture-dependent methods were used to assess the yeast diversity of wild honey from three different regions of Xinjiang. The analysis of HTS data of 26S rDNA NL1F and NL2R region genes revealed the highest number of operational taxonomic units (OTUs) of the yeast genus Zygosaccharomyces in honey, followed by the genera Aureobasidium and Clavispora. Multifloral honey is not only different in yeast structure and composition from monofloral honey, but also more diverse than monofloral honey. Thirty-five yeast strains were obtained by traditional isolation and culture methods, and morphological, physiological and biochemical, and 26S rDNA D1/D2 domain genes were sequenced to identify 11 yeast species, including Zygosaccharomyces siamensis, Aureobasidium pullulans, Naganishia albida, Saccharomyces cerevisiae, Wickerhamomyces anomalus, Rhodotorula glutinis, Pichia kluyveri, Barnettozyma californica, Rhodotorula kratochvilovae, Candia tropicalis, Pichia terricola, and these results are not entirely consistent with those obtained using high-throughput sequencing methods. Different species of honey may have contributed to the diversity of yeast. The results of this study provide basic information on the yeast diversity of native honey in Xinjiang, which will help to develop germ plasm resources of yeast in honey.

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Yeast biodiversity in honey produced by stingless bees raised in the highlands of southern Brazil

Cited by 33 publications

References 34 publications

A honey authenticity test by interphase emulsion reveals biosurfactant activity and biotechnology in the stingless bee nest ofScaptotrigonasp. ‘Catiana’ from Ecuador

A honey authenticity test by interphase emulsion reveals biosurfactant activity and biotechnology in the stingless bee nest ofScaptotrigonasp. ‘Catiana’ from Ecuador

A Novel Integrative Methodology for Research on Pot-honey Variations During Post-harvest

Analysis of the Diversity of Yeast Communities in Xinjiang Honey

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