Biotechnological Valorization of Colombian and Peruvian Apicultural Products by Lactic Fermentation of Honey and Bee Pollen

Leones-Cerpa J.L.; Quicazán M.C.; Ojeda-Delgado K.A.; Estela-Escalante W.D. · Chemical Engineering Transactions (2026) · DOI: 10.3303/cet26125036

Resumen

The aim of this research was to evaluate the impact of the use of honey and bee pollen in fermentations with lactic acid bacteria with the purpose of predicting their importance in the production of a fermented beverage. Colombian and Peruvian apicultural products such as honey and pollen were utilized in the experiments. A consortium of lactic bacteria composed by homo- and heterofermentative ones were used in the study. Fermentation experiments were conducted in Erlenmeyer flasks and monitored through pH variation. Additionally, the effect of Colombian honey and pollen proportions on lactic acid production was assessed using a 22 full factorial design. Results showed that the supply of pollen to the culture medium enhances the fermentation activity of lactic bacteria accelerating the decrease in pH. Furthermore, the experimental design revealed that the higher pollen addition the higher production of lactic acid and consequently the lower pH value. Conversely, the increase of proportion of honey to the medium did not provoke a substantial effect of lactic acid production. The findings are important for predicting the fermentative behavior of lactic acid bacteria in honey and pollen-based beverages. From a technological perspective, a higher lactic acid concentration is advantageous, as it ensures a greater stability in the final product. Copyright

Instituciones: Universidad Nacional Mayor de San Marcos