Specialisation of Yeast Genera in Different Phases of Bee Bread Maturation

Overview

Journal Microorganisms

Specialty Microbiology

Date 2020 Nov 18

PMID 33202620

Citations 17

Authors

Roxane Detry

Noa Simon-Delso

Etienne Bruneau

Heide-Marie Daniel

Affiliations

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Abstract

Pollen stored by bees undergoes a fermentation marked by the presence of lactic acid bacteria and yeasts. It results in bee bread. Past studies have singled out () as the most common yeast species in honey bee-stored bee bread. species are ecological specialists with potential biotechnological value. The rarity of recent studies on yeasts in honey bees prompted us to generate new information on yeast diversity during the conversion of bee-collected pollen to bee bread. Bees and stored pollen from two apiaries in Belgium were sampled, a yeast isolation protocol was developed, yeast isolates were grouped according to their macro- and micromorphology, and representative isolates were identified using DNA sequences. Most of the 252 identified isolates belonged to the genera , , and . The high abundance of yeasts in fresh bee bread decreased rapidly with the storage duration. species dominated fresh bee bread, while mostly members were isolated from aged bee bread. () , a rarely isolated species, was the most frequent and abundant species in fresh bee bread. Yeasts from the bee's honey stomach and from pollen pellets obtained from bees hind legs were dominated by species. The distinctive communities from pollen pellets over fresh bee bread to aged bee bread indicate a non-random distribution of these yeasts.

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