Bee pollen as a novel substrate in pilot-scale probiotic-mediated lactic fermentation processes

Mora-Adames, William Ignacio; Fuenmayor, Carlos Alberto; Benavides-Martín, María Angélica; Algecira-Enciso, N.; Quicazán, Martha Cecilia

doi:10.1016/j.lwt.2021.110868

Cited by 7 publications

(1 citation statement)

References 48 publications

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“…After 48 h of incubation in red pitaya, L. acidophilus LA-05 and B. lactis BB-12 increased to 1.59 ± 0.18 and 1.43 ± 0.15 log CFU mL −1 , respectively. 22 Mora-Adames et al 23 used the bee pollen and found that the number of viable colonies increased from 5.0 ± 0.2 to 6.6 log CFU g −1 . It is obvious that our fermented products have more viable bacteria.…”

Section: Optimization Of Fermentation Processmentioning

confidence: 99%

Enhancement of nutritional, sensory and storage stability by lactic fermentation of Auricularia auricula

Sun

et al. 2022

J Sci Food Agric

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BACKGROUND: Auricularia auricula is of important nutritional value, although its utilization or consumption are mainly under the original form with no further processing. Indeed, its liquid or other fermented products contribute to improved digestion and absorption of nutrients.RESULTS: The present study used Lactiplantibacillus plantarum to ferment A. auricula juice after an initial processing comprising superfine grinding and high-pressure homogenization. The content of probiotic bacteria in the juice of A. auricula reached 8.48 log colony-forming units mL −1 after 24 h of fermentation under 37 °C, with the addition of 3% carbon and 0.3% nitrogen source. Meanwhile, the antioxidant activity was increased approximately two-fold, as well as the enriched volatile flavors, both effectively cover up the unwelcoming earthy smell of A. auricula. Furthermore, the storage stability was also strengthened up to 28 days. CONCLUSION: In summary, the introduced fermentation process not only realized the purpose of improving the nutritional value of A. auricula, but also effectively upgraded the sensory evaluation of A. auricula products.

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Section: Optimization Of Fermentation Processmentioning

confidence: 99%

Enhancement of nutritional, sensory and storage stability by lactic fermentation of Auricularia auricula

Sun

et al. 2022

J Sci Food Agric

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Physical and Bioprocessing Techniques for Improving Nutritional, Microbiological, and Functional Quality of Bee Pollen

Fuenmayor,

Zuluaga-Domínguez,

Quicazán

2023

Pollen Chemistry &Amp; Biotechnology

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Biotechnological Processes Simulating the Natural Fermentation Process of Bee Bread and Therapeutic Properties—An Overview

et al. 2022

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Recent signs of progress in functional foods and nutraceuticals highlighted the favorable impact of bioactive molecules on human health and longevity. As an outcome of the fermentation process, an increasing interest is developed in bee products. Bee bread (BB) is a different product intended for humans and bees, resulting from bee pollen's lactic fermentation in the honeycombs, abundant in polyphenols, nutrients (vitamins and proteins), fatty acids, and minerals. BB conservation is correlated to bacteria metabolites, mainly created by Pseudomonas spp., Lactobacillus spp., and Saccharomyces spp., which give lactic acid bacteria the ability to outperform other microbial groups. Because of enzymatic transformations, the fermentation process increases the content of new compounds. After the fermentation process is finalized, the meaningful content of lactic acid and several metabolites prevent the damage caused by various pathogens that could influence the quality of BB. Over the last few years, there has been an increase in bee pollen fermentation processes to unconventional dietary and functional supplements. The use of the chosen starters improves the bioavailability and digestibility of bioactive substances naturally found in bee pollen. As a consequence of enzymatic changes, the fermentation process enhances BB components and preserves them against loss of characteristics. In this aspect, the present review describes the current biotechnological advancements in the development of BB rich in beneficial components derived from bee pollen fermentation and its use as a food supplement and probiotic product with increased shelf life and multiple health benefits.

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Bee pollen as a novel substrate in pilot-scale probiotic-mediated lactic fermentation processes

Cited by 7 publications

References 48 publications

Enhancement of nutritional, sensory and storage stability by lactic fermentation of Auricularia auricula

Enhancement of nutritional, sensory and storage stability by lactic fermentation of Auricularia auricula

Physical and Bioprocessing Techniques for Improving Nutritional, Microbiological, and Functional Quality of Bee Pollen

Biotechnological Processes Simulating the Natural Fermentation Process of Bee Bread and Therapeutic Properties—An Overview

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