The lactic acid bacteria involved in the production of bee pollen and bee bread

By A. Vasquez, T. Olofsson. 2009

271 citations recorded by the source corpus.

Subfields: Ecology, Evolution, Behavior and Systematics, Insect Science

View Paper: https://www.semanticscholar.org/paper/6c3c5879d58a8ed102d16e211ed50fef5ddf48af

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Ecology, Evolution, Behavior and Systematics

1. S. Nicolson

In Insect Science

1. S. Nicolson
2. T. Engl
3. Martin Kaltenpoth

Citations in the corpus

• Bee Food: The Chemistry and Nutritional Value of Nectar, Pollen and Mixtures of the Two (2011, background): “More nectar and glandular secretions are added in the hive, and microbial inoculation leads to fermentation during storage, forming bee bread which has higher nutritive value than bee-collected pollen (Herbert & Shimanuki 1978; Vasquez & Olofsson 2009; Brodschneider & Crailsheim 2010).”
• Defensive microbial symbionts in Hymenoptera (2014, background): “These bacteria as well as other microbial partners appear to be involved in the fermentation of the bee bread, which plays an important role for the preservation of the food resources (Gilliam 1997; Vasquez & Olofsson 2009).”