Making Bee Bread from Pollen without honeycombs
LLC “Demetra” independent researchers, Tbilisi, Georgia.
Research Article
GSC Biological and Pharmaceutical Sciences, 2022, 20(02), 114–118.
Article DOI: 10.30574/gscbps.2022.20.2.0316
Publication history:
Received on 30 June 2022; revised on 03 August 2022; accepted on 05 August 2022
Abstract:
The production and use of bee bread by humans is very popular due to the unique properties of the product: it clearly differs from the source material (pollen -pollen load) by its beneficial effect on the living organism. Along with a number of diseases that are positively affected by bee bread, one of the most important aspects is the activity against infectious diseases, which is manifested through strengthening the immune system and accelerating the recovery processes. However, bee bread is still produced using traditional methods, which, in turn, is due to seasonality: it is removed from the beehive in spring or late summer; The beekeeper at that time is forced to violate the integrity of the honeycomb with bee bread; Honeycombs are often contaminated with external substances (possible fabrication of artificial honeycomb, bee feed residues, medicinal preparations, etc. Separating bee bread from honeycomb is a rather complex and time-consuming process, which is reflected in the price of the finished product: it may not be available even to ordinary consumers.
Keywords:
Bee pollen; Bee bread; Lactic acid fermentation; Carbon dioxide; Invert syrup; Vacuum camera with pump; Antimicrobial activity;
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Copyright © 2022 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
