Microbiological and physical-chemical characteristics of pollen and honey from stingless bees: a review

Abstract The physical, chemical and sensory characteristics of pollen and honey from stingless bees (SLB) are quite different when compared to those produced by Apis mellifera. Meliponine honey has a high moisture content (23–37.5%); reducing sugars (12.65–77.11%); and total acidity (11.23 to 124.2 mEq kg-1). Pollen also has fiber (0.87–13.65%); a high moisture content (23–53.93%); lipids (1.8–10.81%) and proteins (8–37.63%). The presence of yeasts, fungi and bacteria can be observed through fermentation (ethanolic and acid) that occurs during the maturation of pollen and honey from stingless bees. Among the microorganisms most associated with stingless bees are yeasts: Pichia, Zygosaccharomyces, Starmerella, Metschnikowia, Candida, Debaryomyces, Dekkera and Kloeckera; bacteria: Streptomyces, Bifidobacterium, Lactobacillus, Streptococcus, Neisseria, Bacillus, Ralstonia, Staphylococcus, Enterobacter, Lysinibacillus Pantoea, Fructobacillus Pseudomonas, and Clostridium; and fungal filaments Aspergillus, Talaromyces and Penicillium. This review corroborates the differences that exist in the physicochemical and microbiological characteristics of stingless bee products and honeybee (Apis melifera) products. These differences not only challenge established standards of quality and identity in apicultural products but also pave the way for new perspectives in biotechnology and nutrition, as well as for new bioactive compounds. The unique properties of pollen and honey from Meliponini, such as high moisture content, acidity, and microbial diversity, can be a distinguishing factor that enhances their applications in various technological fields. The valorization of these unique characteristics may stimulate the creation of specific standards for these products and promote the sustainable use of stingless bee biodiversity. Graphical Abstract