Abstract
Recently, an increasing interest is paid to bee products obtained as a result of the fermentation process. Some of them can be consumed directly (bee-collected pollen, honey, bee bread etc.), while others are the result of lactic and/or acid fermentation (honey vinegar and honey wine). Bee bread is the result of pollens’ lactic fermentation, whereas mead is obtained by honeys’ lactic fermentation. Moreover, as a result of honey acetic acid fermentation, honey vinegar is obtained. Sensory characteristics and aroma composition have been scarcely studied, which may depend on the starter culture and fermentation process. Along with the medicinal properties they are a vital resource for future researches as they are of particular importance in the food market. In this review, we discuss the aroma-active compounds, taste, and sensorial characteristics of fermented bee products along with the approaches that can be developed for the flavor improvement based on existing technologies. Furthermore, the beneficial effects on human health are also described, with special attention that should be attributed to finding the use of probiotics in these fermented products as health-promoting effects.
Highlights
Fermented foods and beverages are the basic component of the nutritional culture of every society in the world and carry the cultural history of ethnic communities [1]
The products obtained as a result of bee activities and products obtained by fermentation of honey are rapidly gaining interest due to their multiple positive effects on human health
Increasing the consumption of bee products is significant in order to protect the body against multiple diseases
Summary
Fermented foods and beverages are the basic component of the nutritional culture of every society in the world and carry the cultural history of ethnic communities [1]. The microbiota from the honey bee (Apis mellifera L.) is mostly composed of yeasts, such as Gram-positive bacteria (Bacillus spp., Lactobacillus spp., Clostridium spp., and Streptococcus spp.), and Gram-negative bacteria (Pseudomonas spp., Achromobacter spp., Citrobacter spp., Enterobacter spp., Escherichia coli, Flavobacterium spp., and Klebsiella spp.) [8]. They play a key role in honey [9] and BB production [10,11], as well as in long-term stored food for larvae and adult honeybees. This article aims to present research advances on the production of bee bread, honey vinegar, and wine from fermented bee products, focusing on aroma-active compounds, as well as the use of LAB strains as new health-oriented products
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