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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(5): 1557-1563
DOI: https://doi.org/10.20546/ijcmas.2019.805.180


Solid State Fermentation of Bee-Collected Pollen
Dhananjay V. Shirsat*, Snehal K. Kad and Dhananjay M. Wakhle
Centerof Excellence in Apicultural Biotechnology, Vidyapratisthan’s School of Biotechnology, Baramati, Maharashtra, India
*Corresponding author
Abstract:

This research work aimed at obtaining a novel natural food product from pollen, safe and improved nutritional value, to be used as a dietary supplement or a functional ingredient for formulating other foods. Bee-collected pollen subjected to lactic acid fermentation using lactic acid bacteria Lactobacillus lactis and its effect on some of the natural characteristics of the pollen were studied. The optimum conditions for the pollen fermentation were provided that are, anaerobic condition for solid state fermentation at 35⁰C for first 96 hours, then 20⁰C for next 72 hours, and optimum moisture content was 35-40%. The process was characterized byt the production of lactic acid and decrease in pH and sugar content. As a result of this project the proteins were increased by 1.53%, total sugars were decreased by 32.6 %, lactic acid content increased by 1.35%, total free amino acid content increased by 1.99%, total poly-phenol content decreased by 1.8%, increment in all minerals and radical scavenging activity increased by 18.86% fermented pollen. The solid state fermentation of the bee pollen by Lactic acid bacteria were effective to increase its nutritional value.


Keywords: Solid state fermentation, Pollen fermentation, LAB, Bee-pollen, Apis mellifera
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How to cite this article:

Dhananjay V. Shirsat, Snehal K. Kad and Dhananjay M. Wakhle. 2019. Solid State Fermentation of Bee-Collected Pollen.Int.J.Curr.Microbiol.App.Sci. 8(5): 1557-1563. doi: https://doi.org/10.20546/ijcmas.2019.805.180