Fermented Pollen Production Using Lactobacillus kunkeei
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Solution Overview
Problem
The existing methods for producing bee bread are inadequate to meet market demand, as they either damage beehives, are costly, or result in a product with compromised nutritional and organoleptic properties.
Innovation Solution
A microbiological process involving the fermentation of pollen with selected fructophilic lactic bacteria, specifically Lactobacillus kunkeei strains PF12, PF15, and PL13, to replicate the natural fermentation conditions that produce bee bread, thereby enhancing nutritional value and shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If bee bread is collected from honeycombs, then the product has high nutritional value and stability, but the production quantity is insufficient and the cost is high
Solution Approach 1:
The patent applies the copying principle by replicating the natural fermentation process that occurs in beehives. Instead of collecting bee bread from honeycombs, the invention uses controlled fermentation of pollen with selected lactic acid bacteria (Lactobacillus kunkeei, Lactobacillus plantarum, and Lactobacillus fermentum) to produce artificial bee bread that copies the nutritional and functional properties of natural bee bread, thereby increasing production quantity while maintaining quality
Solution Approach 2:
The patent uses selected lactic acid bacteria as intermediaries to transfer the beneficial fermentation effects from natural bee bread production to an artificial system. These bacteria act as mediators that reproduce the biochemical transformations occurring in honeycombs, enabling the production of bee bread-like products with improved stability and nutritional value without relying on natural beehive processes
2Ease of manufacture
If fresh pollen is collected and stored without fermentation, then the production cost is low, but the product lacks stability and can stimulate mycotoxin production
Solution Approach 1:
The patent applies preliminary action by performing fermentation of pollen before storage. The controlled fermentation process with selected lactic acid bacteria is conducted in advance to transform fresh pollen into stable bee bread, preventing subsequent mycotoxin production and spoilage during storage, thereby ensuring long-term stability without requiring expensive preservation measures
3Reliability
If pollen is dried at temperatures above 35°C to preserve stability, then storage is easier, but nutrient loss and loss of volatile compounds occur
Solution Approach 1:
The patent applies parameter changes by transforming the physical and chemical parameters of pollen through controlled fermentation. The fermentation process modifies the pollen's composition, increasing simple carbohydrates and titration acidity while reducing complex polysaccharides, thereby achieving microbiological stability without requiring high-temperature drying that would cause nutrient loss
4Loss of substance
If freezing is used to preserve fresh pollen, then the nutritional and organoleptic properties are maintained, but the production cost increases
Solution Approach 1:
The patent applies parameter changes by using controlled fermentation to transform fresh pollen into bee bread with enhanced stability. This biochemical transformation achieves long-term preservation without requiring freezing temperatures, thereby maintaining nutritional and organoleptic properties while avoiding the high production costs associated with freezing technology
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process produces bee bread with higher nutritional value, increased levels of free soluble phenolic compounds, and improved shelf life compared to fresh pollen, making it suitable for dietary and nutraceutical applications.
Implementation Method 1
The pollen inside the honeycombs of the beehive is subjected to a series of biochemical transformations mainly by lactic acid bacteria and other microorganisms. The pollen fermented inside the honeycombs is called 'bee bread'
Implementation Method 2
The pollen fermented inside the honeycombs undergoes biochemical modifications, such as the reduction of complex polysaccharides, changes in the profile of amino acids, proteins and lipids and an increase in simple carbohydrates and in the titration acidity
Data Source
AI summary
The present invention relates to a biotechnological process for the production of a fermented pollen comprising the inoculation of pollen with at least one lactic bacterium of the species Lactobacillus kunkeei and the fermentation of the pollen inoculated with the lactic bacterium. The fermented pollen obtained has nutritional and organoleptic properties similar to bee bread naturally produced inside the honeycomb of the beehive and finds application in the food and nutraceutical field.