Associated bacterial microbiota of honey and related products from stingless bees as novel sources of bioactive compounds for biotechnological applications
Virgínia F Alves , Luiza T Chaul , Gisana CA Bueno , Inaiê Reinecke , Tuanny CG Silva , Pedro VA Brito , Elaine CP De Martinis
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引用次数: 0
Abstract
Stingless bees (SB) are an almost untouched source of valuable bioactive compounds, with potential application in food, medicines, and health. The bioactive molecules from SB-related products come from the environment, from bees, and/or from the metabolism of symbiont microorganisms. For this review, a robust search for recent articles with information on the main bacterial groups associated with the health-balance state of SB was done. The keyword SB was associated with other search words (microbiota, microbiome, and names of key bacterial genera) related to SB. The main SB-related bacterial symbionts are presented, aiming to shed light on the range of possibilities for biotechnological application of these microbes, to stimulate future research aiming to make better use of these inestimable natural resources.
期刊介绍：
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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