The Role of Useful Microorganisms to Stingless Bees and Stingless Beekeeping

Menezes, Cristiano; Vollet-Neto, Ayrton; Contrera, Felipe Andrés León; Venturieri, G. C.; Imperatriz-Fonseca, Vera Lúcia

doi:10.1007/978-1-4614-4960-7_10

Cited by 69 publications

(76 citation statements)

References 52 publications

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“…About fungi, the interesting fact is that bees cultivate them as food [110] and protection against other pathogenic microorganisms [111], i.e., Scaptotrigona aff. depilis young larvae, needs to be fed from the mycelium of Monascus genus (Ascomycotina) to complete their development [112], which reinforces the intrinsic evolutionary relationship between microorganisms and these bees.…”

Section: Microorganisms In Stingless Bee Honeymentioning

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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Section: Microorganisms In Stingless Bee Honeymentioning

confidence: 99%

Microorganisms in Honey

Silva¹,

Rabadzhiev²,

Eller³

et al. 2017

Honey Analysis

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“…Anschließend erfolgt eine biologische Umwandlung durch Fermentierung mithilfe von Hefen und Bakterien. Diese Mikroorganismen entstammen einer von der Biene ausgewählten geeigneten Mikroumgebung und leben in Symbiose mit dem Bienenvolk [12,13]. Zuletzt durchläuft der Nektar eine chemische Umwandlung, bei der die im Sekret der Kopfdrüsen von Arbeiterinnen enthaltenen Enzyme eine hydrolytische Spaltung der Saccharose in Fruktose und Glukose bewirken [12,14].…”

Section: Cerumen Und Honigproduktion Im Gefäßunclassified

“…Diese Mikroorganismen entstammen einer von der Biene ausgewählten geeigneten Mikroumgebung und leben in Symbiose mit dem Bienenvolk [12,13]. Zuletzt durchläuft der Nektar eine chemische Umwandlung, bei der die im Sekret der Kopfdrüsen von Arbeiterinnen enthaltenen Enzyme eine hydrolytische Spaltung der Saccharose in Fruktose und Glukose bewirken [12,14]. Zwar lässt sich nicht bestreiten, dass die Eigenschaften eines Honigs je nach Bienenart, Nektarquellen und Klima unterschiedlich ausfallen, doch besteht eine wichtige Gemeinsamkeit der Honige stachelloser Bienen im Wassergehalt, der allgemein höher ist als bei anderen Honigarten [15,16] [23,24].…”

Section: Cerumen Und Honigproduktion Im Gefäßunclassified

Honig stachelloser Bienen als natürliches Wundheilungsmittel: eine Übersicht

Jalil

Kasmuri²,

Hadi³

2018

Kompass Dermatol

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“…Compared to honey bees, data on symbiotic microorganisms in colonies of stingless bees are scarce. There is evidence for the presence of microorganisms in pollen stored by stingless bees (Machado et al 1971), but their influence or function is poorly understood (Menezes et al 2013).…”

Section: Introductionmentioning

confidence: 99%

“…The main biochemical reaction is fermentation into lactic acid in the stored pollen, which requires the presence of sugars for occurring (Testa et al 1981; Vásquez and Olofsson 2009;Menezes et al 2013). …”

Section: Introductionmentioning

confidence: 99%

Newly emerged workers of the stingless bee Scaptotrigona aff. depilis prefer stored pollen to fresh pollen

et al. 2016

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-Like in honey bees, the pollen collected and stored by stingless bees usually undergoes a fermentation process characterized by increase in moisture, lactic acid, and proliferation of microorganisms. We tested whether 2-day-old Scaptotrigona aff. depilis workers were more attracted to and consumed fermented pollen from old pollen pots (>7 days) or fresh pollen collected from the corbicula of foragers. In each bioassay, we offered both types of pollen to 40 inexperienced workers of one colony for 24 min, and repeated the procedure in ten different colonies. In all cases, there were more bees feeding on the fermented pollen, which was 2.2 times more consumed than the fresh pollen. Our results suggested that fermented pollen attracted more bees potentially due to innate preference of young bees, higher levels of attractant substances present in fermented pollen, or due to associative learning reminiscent from larvae feeding habits. To ensure a constant food supply and, consequently, increase the colony's chances of survival during events of resource scarcity, bees store pollen and nectar (carbohydrate source) in the nest (Roubik 1982;Maia-Silva et al. 2015).During pollen collection on flowers, foragers agglomerate pollen grains in their corbicula using nectar or salivary secretions. This process facilitates pollen adhesion to the corbicula (Herbert and Shimanuki 1978;Leonhardt et al. 2007). Vásquez and Olofsson (2009) observed bacteria from the honey stomach of honey bees in newly collected pollen as well as in pollen stored in the nest, which suggests that worker bees may inoculate microorganisms in the pollen during collection on flowers.Inside the nest of honey bees and also in some stingless bees species, the stored pollen undergoes chemical and biological processes during storage that may change its chemical composition. Corresponding author: A. Vollet-Neto,

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The Role of Useful Microorganisms to Stingless Bees and Stingless Beekeeping

Cited by 69 publications

References 52 publications

Microorganisms in Honey

Microorganisms in Honey

Honig stachelloser Bienen als natürliches Wundheilungsmittel: eine Übersicht

Newly emerged workers of the stingless bee Scaptotrigona aff. depilis prefer stored pollen to fresh pollen

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