A Review of the Artificial Diets Used as Pot-Pollen Substitutes

  • Cristiano MenezesEmail author
  • Camila Raquel Paludo
  • Mônica Tallarico Pupo


Different microorganisms are present in pot-pollen and participate in bee bread preparation. During fermentation, vitamins, antimicrobial compounds, and enzymes can be secreted. Spoilage of bee bread is avoided by the low pH of pot-pollen, caused by lactic and acetic acid fermentation and alcoholic fermentation, and by the presence of natural products with antibiotic properties produced by resident microbiota of stored bee pollen. Interactions among microorganisms living in pot-pollen can control and optimize the microbiota, after resistant microorganisms survive in the adverse conditions created by fermentation. Evidence suggests that the symbiotic relationship between bees and pot-pollen microorganisms is stable and that an inoculum can be added by bees to ferment freshly collected and deposited pollen. The quality of pollen selected to prepare bee artificial diets and the addition of fermented pollen as an inoculum to ferment the material augment food in periods of scarcity. Additionally, propagation of plants with different blooming periods, and flowers with abundant pollen, may aid meliponiculture.



The authors thank the Fogarty International Center, National Institutes of Health (NIH), USA (grant U19TW009872); the São Paulo Research Foundation (FAPESP), Brazil (grants 2013/50954-0, 2013/04092-7, 2013/07600-3, 2012/22487-6, 2012/51112-0, and 2014/23532-0); and the National Council for Scientific and Technological Development (CNPq), Brazil (grants 400435/2014-4 and 479710/2011-2).


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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Cristiano Menezes
    • 1
    Email author
  • Camila Raquel Paludo
    • 2
  • Mônica Tallarico Pupo
    • 2
  1. 1.Embrapa Amazônia OrientalBelémBrazil
  2. 2.Faculdade de Ciências Farmacêuticas de Ribeirão PretoUniversidade de São PauloRibeirão PretoBrazil

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