The Identification Of Strains In Natural Mature Bee Bread Of Honey Bee (A. Mellifera L.) And Study On The Fermentation Conditions Of Artificial Bee Bread

In the natural conditions bee bread is main nutrient diet of honey bee in the colony and the material basis of reproduction. The environment of nectar and pollen resources and human factors will lead to the lack of bee bread. We have to feed artificial bee bread to maintain the normal growth and development of the colony. In addition to the different nutrient content, processing is the main difference between natural and artificial bee bread. In order to identify the strains and simulate the fermentative process of natural bee bread, this experiment separated and identified the strains in natural bee bread, explored the effects of different fermentative conditions towards artificial bee bread, such as inoculation amount, moisture content, fermentative temperature, fermentative duration. The experiment was based on the research of honey bee nutrition and pollen substitute. It was aimed at researching the fermentative processes of artificial bee bread and providing experiences and references for production practice.1. The identification of strains in natural mature bee bread strains. This experiment collected samples of natural mature bee bread from the colony in the Taian area. We extracted the bacterial liquid, and then used these materials to carry isolation, culture, purification and identification. By comparing the outcomes to the sequencings with reference strains to determine the main categories of the floras. The result show that main strains we separated from the sample of mature bee bread are starch solution bacillus, bacillus licheniformis and aspergillus.2. Study on the fermentation conditions of artificial bee bread. Experiment used the artificial bee bread which contained corn grain, soybean meal, corn gluten meal and sucrose, the protein level is 30%. We chose the lactic acid bacteria, bacillus subtilis and bacillus licheniformis as fermentation strains, they were added by 1:1:1. The experiment fermented the artificial bee bread by controlling the initial moisture content, inoculation amount, fermentative temperature and fermentative duration. We optimized the fermentative conditions by sense evaluation and determination of the pH-Value. The result show that, the optimal parameters for fermentation were initial moisture content, 50%; inoculation amount, 1×106cfu/g; fermentative duration, 3d; fermentative temperature, 30℃.