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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.

Meliponine is a honey with particular characteristics; it has a high percentage of humidity, which can favor the development of microorganisms, thereby causing changes in the quality of the product. The objective of this study was to evaluate the microbiological characteristics of meliponine honey produced by different species and marketed in the State of Paraná-Brazil. The sample unit was composed of honey of Tetragonisca angustula (n = 15), Scaptotrigona bipunctata (n = 05), Melipona quadrifasciata quadrifasciata (n = 05) and Melipona bicolor schencki (n = 01). The following microbiological parameters were evaluated: counts of total and thermotolerant coliforms, fungi count and detection of Salmonella spp. Principal component analysis (PCA) was used to evaluate the possible relationships among species, locality and type of microorganism. For microorganisms of the total coliform group, 15.38% of the analyzed samples had values >3 MPN/g. The presence of thermotolerant coliforms was observed in 7.69% of the samples, all of which were T. angustula samples. For fungi counts, 100.00% of the analyzed samples had values within the established range created by the Agricultural Defense Agency of Paraná. The presence of Salmonella spp. was not observed in any of the samples evaluated. The amount of water in the honey is related to the location of the apiary and edaphoclimatic factors. Adoption of good handling practices by beekeepers is indispensable for the safety of the final product. La meliponíne produce una miel diferenciada con características particulares, presenta un alto porcentaje de humedad, lo que puede favorecer el desarrollo de microorganismos provocando cambios en la calidad del producto. El objetivo de este estudio fue evaluar las características microbiológicas de la miel de meliponíne producida por diferentes especies y comercializada en el Estado de Paraná-Brazil. La unidad de muestra estuvo compuesta por miel de Tetragonisca angustula (n = 15), Scaptotrigona bipunctata (n = 05), Melipona quadrifasciata quadrifasciata (n = 05) y Melipona bicolor schencki (n = 01). Se evaluaron parámetros microbiológicos: recuento de coliformes totales y termotolerantes, recuento de hongos y detección de Salmonella spp. Análisis de componentes principales: se utilizó ACP para evaluar las posibles relaciones entre especies, localidad y tipo de microorganismo. Para los microorganismos del grupo de coliformes totales, el 15,38% de las muestras analizadas presentaron valores >3 NMP/g. En el 7.69% de las muestras se observó la presencia de coliformes termotolerantes, siendo todas muestras de T. angustula. Para contar hongos, el 100,00% de las muestras analizadas presentaron valores dentro de lo establecido por la Agencia de Defensa Agropecuaria de Paraná. No se observó presencia de Salmonella spp en ninguna de las muestras evaluadas. Algunas muestras fueron similares según la especie productora y la cantidad de agua en la miel está relacionada con la ubicación del meliponario, debido a factores edafoclimáticos. La adopción de buenas prácticas de manipulación por parte de los productores de miel es fundamental para garantizar la seguridad alimentaria del producto final. Os meliponíneos elaboram um mel diferenciado com características particulares, apresenta elevado percentual de umidade o que pode favorecer o desenvolvimento de microrganismo ocasionando alterações na qualidade do produto. O objetivo deste estudo foi avaliar as características microbiológicas do mel de meliponíneos produzido por diferentes espécies e comercializado no Estado do Paraná-Brasil. A unidade amostral foi composta de mel de Tetragonisca angustula (n=15), Scaptotrigona bipunctata (n=05), Melipona quadrifasciata quadrifasciata (n=05) e Melipona bicolor schencki (n=01). Parâmetros microbiológicos foram avaliados: contagem de coliformes totais e termotolerantes, contagem de fungos e detecção de Salmonella spp. A análise de componentes principais - ACP foi utilizada para avaliar as possíveis relações entre espécie, localidade e tipo de microrganismo. Para microrganismos do grupo coliformes totais, 15,38% das amostras analisadas apresentaram valores >3 NMP/g. Em 7,69% das amostras foi observado a presença de coliformes termotolerantes, sendo todas amostras de T. angustula. Para contagem de fungos, 100,00% das amostras analisadas apresentaram valores dentro do estabelecido pela Agência de Defesa Agropecuária do Paraná. Não foi observado a presença de Salmonella spp em nenhuma das amostras avaliadas. Algumas amostras se assemelharam segundo a espécie produtora e a quantidade de água no mel é relacionada com a localização do meliponário, devido a fatores edafoclimáticos. Adoção de boas práticas de manipulação pelos meliponicultores se tornam indispensáveis para conferir segurança alimentar ao produto final.

Efficient honey production requires knowledge about the behavior of the workers and the parameters that influence the strength of the colony. In this study, the objective was to analyze the interaction between the foraging behavior of worker honeybees and pollen storage levels in Africanized honeybees colonies. Colonies with low pollen storage increased pollen intake rates, but this value was 15% lower than colonies with high pollen storage, demonstrating a direct relationship between the pollen storage levels and foraging activity. The difference in pollen intake rates varied according to the number of foraging honeybees and pollen load collected by each individual. Under both high and low pollen storage, colonies returned pollen storage to initial level within 16 days, suggesting that honeybees regulate pollen storage levels around a homeostatic set point. Relationship between pollen storage levels and colony brood production was also found, indicating how alterations in the behavior of each individual can affect the strength of the colony.