Fermentation and physicochemical properties of sauce made from adult worker honey bees (Apis mellifera) using Aspergillus oryzae

Abstract

This study explores the potential of adult worker honey bees (Apis mellifera L.) as a sustainable protein source for a new fermented sauce using Aspergillus oryzae. Diverging from traditional plant-based condiments, it highlights the rich protein content of honey bees. Through proximate and amino acid analysis, the study evaluates the nutritional impact of fermentation, finding protein levels at 6.88% and total nitrogen at 1.04%, exceeding standards set by the Thai Food and Drug Administration and Food and Agriculture Organization/World Health Organization Codex for soy sauce. The fermentation process notably increased glutamic acid, enhancing the umami f lavour, and maintained stable physicochemical properties with a pH of 5.10, an acidity of 0.169%, and reducing sugars at 50.32 mg/ml. Principal component analysis indicated significant links among metabolites, underscoring the role of fungal protease in f lavour and nutritional enhancement. This study pioneers the use of adult honey bees in fermented condiments, suggesting a sustainable alternative to traditional protein sources.