ArticleMicroorganisms2026
Microbial Dynamics and Functional Shift During Spontaneous Fermentation of Bee Pollen from Different Geographical Origins.
Article in Microorganisms, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
5 authors.
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Abstract
Bee bread is a fermented product derived from bee pollen, whose fermentation improves preservation, nutrient bioavailability, and functional properties. However, the microbial succession driving this process, particularly the role of yeasts, remains poorly understood. This study investigated microbial dynamics during fourteen-day spontaneous fermentation of five fresh bee pollen samples from different geographical origins, mimicking natural bee bread formation. Cultivable yeasts and lactic acid bacteria were monitored by viable cell counts and molecular identification. Physicochemical parameters, nutritional components, bioactivities, and pollen structure were evaluated. A clear microbial succession was observed, with
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