Abstract
Stingless bee-collected pollen (bee bread) is a mixture of bee pollen, bee salivary enzymes, and regurgitated honey, fermented by indigenous microbes during storage in the cerumen pot. Current literature data for bee bread is overshadowed by bee pollen, particularly of honeybee Apis. In regions such as South America, Australia, and Southeast Asia, information on stingless bee bee bread is mainly sought to promote the meliponiculture industry for socioeconomic development. This review aims to highlight the physicochemical properties and health benefits of bee bread from the stingless bee. In addition, it describes the current progress on identification of beneficial microbes associated with bee bread and its relation to the bee gut. This review provides the basis for promoting research on stingless bee bee bread, its nutrients, and microbes for application in the food and pharmaceutical industries.
Highlights
IntroductionIn a social bee community, the queen dominates the reproduction and has a morphology different from other bees
Stingless bee is different from other bee species
The collective pieces of evidence in recent years have shown the potential of the stingless bee bee bread to be developed as a food ingredient, feed, or a supplement
Summary
In a social bee community, the queen dominates the reproduction and has a morphology different from other bees. The colonies live for many years (perennial) [1]. Stingless bee is an example of social bees alongside honeybee and bumblebee. It contains more than 50 genera and 600 species worldwide [2]. Stingless bee is different from other bee species. Stingless bee0 s sting is significantly reduced [2] and is not an effective mechanism for nest protection, but it can still bite to protect its hive from threats
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