MICROBIOLOGY OF POLLEN AND BEE BREAD : THE YEASTS

Abstract

One-hundred and thirteen yeasts belonging to seven genera were isolated from almond (Prunus communis) pollen from the flower, from pollen pellets from traps placed on bee (Apis mellifera) hives in the orchard, and from pollen stored in comb cells of the hive (bee bread) for one, three, and six weeks. Torulopsis magnoliae was the most common isolate and was found in all pollen samples except pollen from the flower. Thus, the bees may have added it to the pollen. The number of isolates and species decreased with time and storage. In general, most of the yeast species from pollen from the flower and the trap were not found in bee bread. Also, yeast isolates from pollen from the flower and the trap fermented more sugars and assimilated more carbon compounds than those from bee bread.