Bee bread is made in several steps. First there is an aerobic phase in which common bacteria play a role. Secondly, there is an anaerobic phase, in which anaerobes are growing, among these lactic acid bacteria which make the system very acid. During the anaerobic fermentation minerals are liberated from the proteins and a lot of odorous substances are being formed. The latter might explain why stored pollen is less prefered by the bees.
All these micro-organisms produce a range of fermentation products. Personally I consider the mineral content of pollen as more important as the protein content.

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