DEVELOPMENT OF INNOVATIVE BEE BREAD


Poyraz F., İspirli H., Dertli E.

III. International Agricultural, Biological & Life Science Conference, Edirne, Turkey, 1 - 03 September 2021, pp.340

  • Publication Type: Conference Paper / Summary Text
  • City: Edirne
  • Country: Turkey
  • Page Numbers: pp.340

Abstract

Bee bread (perga) is a bee product produced by bees. Bee bread is made from fermented bee pollen for feeding the young bees. When bee bread is consumed by humans, it shows probiotic, prebiotic, anti-inflammatory, antioxidant and antimicrobial effects and shows many therapeutic activities, especially supporting the immune system. Although bee bread has similar biochemical content with pollen as it is formed by the fermentation of pollen. When bee bread used as a nutritional supplement, it is more nutritious than pollen because the minerals, oligoelements, amino acids and antioxidant substances contained in it are more bioaccessible. However, it cannot be produced efficiently because its production is seen as costly and difficult by beekeepers. In this study, the production of bee bread in a laboratory environment that can simulate natural fermentation and the methodology that can be used for this will be tried to be revealed.