Characterization of Bee Bread Produced with Defined Starter Cultures Mimicking the Natural Fermentation Process

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dc.authoridISPIRLI, HUMEYRA/0000-0002-7601-0374
dc.authoridYALMANCI, Dilara/0000-0002-1532-9832
dc.contributor.authorPoyraz, Fatmanur
dc.contributor.authorYalmanci, Dilara
dc.contributor.authorIspirli, Humeyra
dc.contributor.authorDertli, Enes
dc.date.accessioned2024-10-04T18:48:31Z
dc.date.available2024-10-04T18:48:31Z
dc.date.issued2023
dc.departmentBayburt Üniversitesien_US
dc.description.abstractBee bread is a product with unique properties for humans and bees that is produced through the fermentation of pollen in the honeycomb, mainly caused by lactic acid bacteria (LAB) and yeast strains present in the environment. It is a rich source of nutrients such as proteins, polyphenols and vitamins. Despite the potential nutritional value of bee bread, it is consumed at low levels, as harvesting bee bread from the hives is costly and difficult. This study aimed to produce a standard bee bread by using different strains of the fructophilic lactic acid bacteria (FLAB) Lactobacillus kunkeei and the yeasts Starmeralla magnolia MP-2 and Zygosaccharomyces siamensis MP-14, previously isolated from bee products. In this context, bee bread was produced from pollen by solid-state fermentation using selected FLAB and yeast species, which were then compared with spontaneously developed and commercially available bee bread in terms of microbial stability, physicochemical properties, total phenolic component amounts, in vitro digestibility and amino acid profiles. As a result, it was determined that bee bread made from bee pollen fermented with starter cultures showed improved characteristics than commercial bee bread and was more advantageous in terms of absorption as well as production processes.en_US
dc.description.sponsorshipYildiz Technical University Scientific Research Projects (BAP) [FYL-2021-4330]en_US
dc.description.sponsorshipThis research was funded by Yildiz Technical University Scientific Research Projects (BAP) with the project number FYL-2021-4330.en_US
dc.identifier.doi10.3390/fermentation9020174
dc.identifier.issn2311-5637
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85148854629en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.3390/fermentation9020174
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3077
dc.identifier.volume9en_US
dc.identifier.wosWOS:000938654000001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherMdpien_US
dc.relation.ispartofFermentation-Baselen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectbee breaden_US
dc.subjectbee pollenen_US
dc.subjectlactic acid bacteriaen_US
dc.subjectsolid-state fermentation (SSF)en_US
dc.titleCharacterization of Bee Bread Produced with Defined Starter Cultures Mimicking the Natural Fermentation Processen_US
dc.typeArticleen_US

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