Producción de pan de abejas (Apis mellifera L.) bajo condiciones de laboratorio Bee bread production (Apis mellifera L.) under laboratory conditions

The aim of this study was to make bread of bees under laboratory conditions from its constituent ingredients through fermentation processes assessing their qualitative characteristics. This bee bread as inoculum extracted from combs of Apis mellifera for fermentation of pollen and honey. The test consisted of six treatments with three replicates. The treatments were: T 0 : pollen without inoculum, T 1 : natural bee bread, T 2 : pollen + 5% inoculum, T 3 : pollen + 10% inoculum, T 4 : pollen + 15% inoculum, T 5 : pollen + 20% inoculum. Each treatment was placed in sterile flasks with pollen, inoculum and a layer of honey. Evaluations the amount of lactic acid, pH, acidity, MS, ash and crude protein was measured. The content of lactic acid at the end of the evaluation was lower in the treatment T1 with an average of 0.22%, while T0 obtained the highest value of 0.47% acid. As the pH all treatments tended to be acidified with time, being T 0 which had the lowest value (3.83). The percentage of increased acidity near a point for all treatments, mainly T 5 being the most similar to natural bee bread in the last measurement with 4.83% acidity. MS values generally fell between 1% and 5%, and the amount of ash obtained low values, but similar to the literature cited above, while the crude protein content of all samples were good, with values about 20%. Therefore, it is feasible to make bread bee lab, but you must know the proportions and characteristics of elements that bees added to it, for a correct formulation of the product.