1. Optimization of Protein Feed Fermentation Process for Supplementation of Apis Mellifera Honeybees
- Author
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Vagner de Alencar Arnaut de Toledo, Alexandre Santa Barbara Azevedo, Rejane Stubs Parpinelli, Erica Gomes de Lima, Pedro da Rosa Santos, and Maria Josiane Sereia
- Subjects
0106 biological sciences ,lactobacilli ,0303 health sciences ,inulin ,lactic acid ,food and beverages ,bifidobacteria ,Plant Science ,Biology ,01 natural sciences ,010602 entomology ,03 medical and health sciences ,saccharomyces ,QL1-991 ,Insect Science ,Fermentation ,Food science ,Zoology ,probiotic ,030304 developmental biology - 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.
- Published
- 2020