I have observed fresh pollen in cells that seems to disappear quite rapidly and I think the bees eat it as needed. 
I do think that it is quite probably that LAB (lactic acid bacteria) are active in bee bread (stored pollen with the honey added) and do predigest
the pollen and may make it more nutritious for bees, akin to cabbage vs. sauerkraut. 

Wiki:
The Lactic Acid Bacteria (LAB) comprise a clade of Gram-positive, low-GC, acid-tolerant, generally non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and lactic products, produce lactic acid as the major metabolic end-product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents.



 Kirk Jones

Sleeping Bear Farms   beekeepers making honey...
Benzie Playboys           cajun and zydeco band........
Beekeeping Journal Blog   thoughts on beekeeping
Facebook              

             ***********************************************
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

Access BEE-L directly at:
http://community.lsoft.com/scripts/wa-LSOFTDONATIONS.exe?A0=BEE-L