Isolation and Identification of Bacillus Strains From Bee Bread and Their Tolerance to Acid and Glucose

Abstract:

Bacillus strains were isolated from natural bee bread to enrich microbes producing bee bread from the fermentation of bee pollen. Strains were isolated based on the homologous alignmentusing spread plate methodandpreliminaryidentified using phylogenetic analysis of the 16S rRNA genes. Theirtolerance to acidand glucosewas also discussed. Sixteen spore-forming bacteria were totally isolated from bee bread of Apissinensis and identified as the genus of Bacillus tequilensis，Bacillus aerophilus，Fictibacillusnanhaiensis，Bacillus sonorensis，Lysinibacillusxylanily-ticus，Lysinibacillusfusiformis，Bacillus invictus and Bacillus methylotrophicus，respectively. However，only ten Bacillus strains could grow vigorously at low pH（4.0） with high glucose concentration（30%）. Fewer spores were produced by the strain Br7，Br9 and Br11，which were suggested as the potential strains used for artificial fermentation of bee pollen.