BEE-L Archives

Informed Discussion of Beekeeping Issues and Bee Biology

BEE-L@COMMUNITY.LSOFT.COM

Options: Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
From:
Maarten van Hoorn <[log in to unmask]>
Reply To:
Informed Discussion of Beekeeping Issues and Bee Biology <[log in to unmask]>
Date:
Tue, 19 Sep 2017 04:09:25 -0400
Content-Type:
text/plain
Parts/Attachments:
text/plain (8 lines)
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.

             ***********************************************
The BEE-L mailing list is powered by L-Soft's renowned
LISTSERV(R) list management software.  For more information, go to:
http://www.lsoft.com/LISTSERV-powered.html

ATOM RSS1 RSS2