Impact of Solid-State Fermentation Processes on the Bioactive Profile and Antioxidant Activity of Bee-Collected Pollen

Abstract

This study investigates the effects of solid-state fermentation (SSF) on the bioactive compound profile and antioxidant properties of bee-collected pollen (BP) when fermented with Lactiplantibacillus plantarum and Lactobacillus acidophilus. BP samples were collected from apiaries in Cluj-Napoca County, Romania, and subjected to SSF. Post-fermentation analyses revealed significant increases in total polyphenol content (TPC) and total flavonoid content (TFC). The antioxidant activity was evaluated using DPPH, TEAC, and FRAP assays, which confirmed enhanced radical scavenging activity and ferric reducing power in fermented BP. These findings suggest that SSF with lactic acid bacteria is an effective method to boost the nutritional and functional properties of BP. This study highlights the promise of SSF in enhancing the value of bee pollen as a potent natural product for health applications.

Keywords

• antioxidant activity
• bee-collected pollen
• bioactive compounds
• lactic acid bacteria