From: allen <[log in to unmask]>
>So, I guess the next question us that, seeing as most of the pollen bees eat during active brood rearing when pollen is coming in has been recently gathered and not processed, what is so special about bee bread?
but allen, pollen is processed in the act of gathering it. if you want unprocessed pollen, i think you will have to collect it from the plant, not trapping it from the bees.:
from: Identification and roles of non-pathogenic microflora associated with honey bees
FEMS Microbiology Letters 155 (1997) 1-10
"Our studies of floral and corbicualr pollen and of bee bread stored over time in comb cells of the hive, all from the same plant species, demonstrated that pollen from a flower changes microbiologically and biochemically as soon as a honey bee collects it. Bees moisten pollen with regurgitated nectar or honey to facilitate packing into the corbiculare, add glandular secretions, and inoculate it with microbes."
>My understand has always been that the primary difference is that bee bread is to fresh pollen as 'preserves' are to fresh produce.
from the same document:
"The conversion of pollen to be bread and the accompanying biochemcial changes have been postulated to resulot from microbial action, pricipally a lactic acid fermentation caused by bacteria and yeasts. However, Pain and Maugenet sterilized pollen with ()irradiation, then seeded it with lactobacillus, and determined that a pure lactic acid fermentation produced an unappetizing product of poor nutritive value for bees. They thought that yeasts played the most important role from a nutritional standpoint."
continuing:
"Examples of biochemical changes that we found during the conversion of pollen to bee bread were the addition of lipids to floral pollen by bees and/or microbes, a 115-fold increase in the titratable acidity for free organic acids in corbicular pollen compared to floral pollen indicating active fermentation and the superiority of the nutritive value and availability of amino acids in the protein of bee bread compared to corbicular pollen."
in addition, another paper of martha's (quoting from hydak), she states quite clearly that bee bread has twice the water soluble proteins than that of fresh pollen.
so, there is lot's more going on than just "preserving" the pollen, and it is a flawed to see trapped pollen as "unfermented".
deknow
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