Chemical Composition and Bioactivity of Laboratory-Fermented Bee Pollen in Comparison with Natural Bee Bread

Bee bread is a valuable product obtained from the hive on relatively small scale, while bee pollen more easily available. Therefore, an effective laboratory method of converting into substitute desired. The aim research was to verify influence selected factors (temperature, ultrasound) quality using Lactobacillus rhamnosus inoculum. composition fermented analyzed Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES), Raman spectroscopy, and SDS-PAGE compared natural original pollen. In vitro biological activity assessed as antioxidant yeast model (BY4741 sod1∆ strains). Fermentation occurred spontaneously after inoculation, demonstrated by lower pH higher lactic acid content. spectroscopy ICP-OES confirmed changes in initial Compared bread, showed content polyphenols comparable activity; moreover, it accelerated growth rate. addition, protective effect observed for Cu/Zn-superoxide dismutase 1 (sod1∆ mutant exposed hydrogen peroxide-induced oxidative stress). fermentation temperature (25 °C) produces bee-bread-like product, use ultrasound starter culture seems have no positive effect.