<abstract xmlns="http://www.w3.org/1999/xhtml"><p>An alternative to natural food shortage for honeybees is the provision of supplements. The objective of this research was to develop a method with ideal conditions for the fermentation of a protein supplement for honeybees. The microorganisms used were <italic>Lactobacilli, Bifidobacteria</italic> and <italic>Saccharomyces</italic> and the inulin prebiotic. There was an increase in lactic acid and a decrease in pH over a five-day fermentation period. The amount of acid bacteria present was 108–109 CFU/g of supplement. In the first phase the temperature and the humidity had significantly affected the fermentation but the variables inulin and probiotic didn’t. In the second phase, the lower temperatures and higher humidity produced the best effects on the fermentative responses. It was concluded that an ideal environment with temperature, humidity, inulin and probiotics could be created which allowed the fermentation of the protein supplement in five days obtaining final product fermentative characteristics close to bee bread.</p></abstract>

An alternative to natural food shortage for honeybees is the provision of supplements. The objective of this research was to develop a method with ideal conditions for the fermentation of a protein supplement for honeybees. The microorganisms used were Lactobacilli, Bifidobacteria and Saccharomyces and the inulin prebiotic. There was an increase in lactic acid and a decrease in pH over a five-day fermentation period. The amount of acid bacteria present was 108–109 CFU/g of supplement. In the first phase the temperature and the humidity had significantly affected the fermentation but the variables inulin and probiotic didn’t. In the second phase, the lower temperatures and higher humidity produced the best effects on the fermentative responses. It was concluded that an ideal environment with temperature, humidity, inulin and probiotics could be created which allowed the fermentation of the protein supplement in five days obtaining final product fermentative characteristics close to bee bread.

Optimization of Protein Feed Fermentation Process for Supplementation of Apis Mellifera Honeybees

Federal Institute of Education, Science and Technology of São Paulo

Federal Technological University of Parana

Journal of Apicultural Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

An alternative to natural food shortage for honeybees is the provision of supplements. The objective of this research was to develop a method with ideal...

Optimization of Protein Feed Fermentation Process for Supplementation of Apis Mellifera Honeybees

Article Category: Original paper

Data publikacji: 02 lip 2020

Zakres stron: 15 - 27

Otrzymano: 05 paź 2018

Przyjęty: 17 lis 2019

DOI: https://doi.org/10.2478/jas-2020-0001

Słowa kluczowe
inulin, lactic acid, probiotic,

© 2020 Erica G. Lima et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Optimization of Protein Feed Fermentation Process for Supplementation of Apis Mellifera Honeybees

Article Category: Original paper

Data publikacji: 02 lip 2020

Zakres stron: 15 - 27

Otrzymano: 05 paź 2018

Przyjęty: 17 lis 2019

DOI: https://doi.org/10.2478/jas-2020-0001

Słowa kluczoweinulin, lactic acid, probiotic,

© 2020 Erica G. Lima et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
inulin, lactic acid, probiotic,