Fermentative potential test of bee pollen
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Abstract
The bee pollen is a food with nutritional and therapeutic properties demonstrated for man and in Cuba could be an important economic product, which is not possible to exceed the microbiological specifications. With the aim of assessing the fermentative potential of 28 samples of bee pollen for ensiling and thereby obtain an acidified product with high microbiological quality, it were evaluated different chemical variables such as soluble sugars, buffer capacity and dry matter and calculated the fermentation coefficient. All pollen samples were consistent with the criteria that predict whether a vegetable substrate is fermentable according to the literature, namely, a total soluble sugar concentration and dry matter higher than 15 and 25 % respectively a buffer capacity of less than 35 meq / 100 g and a fermentation factor greater than 30. Therefore, bee pollen has chemical characteristics that allow the lactic acid fermentation of the substrate through the silage and thus to obtain a reduction of the microbiota to meet the acceptance criteria for human consumption.
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