POLLEN CAN - TESTING OF BEE POLLEN FERMENTATION IN MODEL CONDITIONS

Abstract

The aim of the study was to simulate bee work with pollen by its fermentation in model conditions and evaluate the final product, which is called - pollen can. Bee pollen grain has thick wall, which is reason of its poor digestibility in organism. Bee pollen after fermentation is more suitable for human organism because of easily-available nutrients. Fresh bee pollen was added into the solution water-honey (with/without yoghurt) and was fermented. We tested 3 types of pollen and 3 types of honey in 3 ways of fermentations, which differed in starter addition, access of oxygen during fermentation and its time. The physico-chemical and microbiological parameters were measured in raw materials and products. Pollen can contained approximately 40% of water, 5% of fat and pH was approximately 4.5. These physico-chemical properties were influenced notably by pollen as raw material. The highest water content was found in rape pollen and consequently rape pollen cans. TPC (total plate count) of pollen can ranged from 4.10 to 7.10 log CFU.g-1 after fermentation and depend on type of pollen and fermentation process. We observed decrease of bacteria from Enterobacteriaceae family and microscopic filamentous fungi after fermentation in all 3 testing performances, whereas counts of sporulating aerobic microorganisms, yeasts and preliminary LAB (lactic acid bacteria) were stable, in comparison to pollen as raw material. Bacilli and clostridia from group of sporulating bacteria were recorded and identified. Value of pH less than 4.5 is important due to avoid clostridia germination.