Different Dynamics of Bacterial and Fungal Communities in Hive-Stored Bee Bread and Their Possible Roles: A Case Study from Two Commercial Honey Bees in China
This study investigated both bacterial and fungal communities in corbicular pollen and hive-stored bee bread of two commercial honey bees, <i>Apis mellifera</i> and <i>Apis cerana</i>, in China. Although both honey bees favor different main floral sources, the dynamics of eac...
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| Format: | Article |
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MDPI AG
2020-02-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/8/2/264 |
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| author | Terd Disayathanoowat HuanYuan Li Natapon Supapimon Nakarin Suwannarach Saisamorn Lumyong Panuwan Chantawannakul Jun Guo |
| author_facet | Terd Disayathanoowat HuanYuan Li Natapon Supapimon Nakarin Suwannarach Saisamorn Lumyong Panuwan Chantawannakul Jun Guo |
| author_sort | Terd Disayathanoowat |
| collection | DOAJ |
| description | This study investigated both bacterial and fungal communities in corbicular pollen and hive-stored bee bread of two commercial honey bees, <i>Apis mellifera</i> and <i>Apis cerana</i>, in China. Although both honey bees favor different main floral sources, the dynamics of each microbial community is similar. During pH reduction in hive-stored bee bread, results from conventional culturable methods and next-generation sequencing showed a declining bacterial population but a stable fungal population. Different honey bee species and floral sources might not affect the core microbial community structure but could change the number of bacteria. Corbicular pollen was colonized by the Enterobacteriaceae bacterium (<i>Escherichia-Shiga</i>, <i>Panteoa</i>, <i>Pseudomonas</i>) group; however, the number of bacteria significantly decreased in hive-stored bee bread in less than 72 h. In contrast, <i>Acinetobacter</i> was highly abundant and could utilize protein sources. In terms of the fungal community, the genus <i>Cladosporium</i> remained abundant in both corbicular pollen and hive-stored bee bread. This filamentous fungus might encourage honey bees to reserve pollen by releasing organic acids. Furthermore, several filamentous fungi had the potential to inhibit both commensal/contaminant bacteria and the growth of pathogens. Filamentous fungi, in particular, the genus <i>Cladosporium</i>, could support pollen preservation of both honey bee species. |
| first_indexed | 2024-12-11T05:45:14Z |
| format | Article |
| id | doaj.art-b8e992a346034dee9683c7c352e394f9 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-12-11T05:45:14Z |
| publishDate | 2020-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-b8e992a346034dee9683c7c352e394f92022-12-22T01:18:59ZengMDPI AGMicroorganisms2076-26072020-02-018226410.3390/microorganisms8020264microorganisms8020264Different Dynamics of Bacterial and Fungal Communities in Hive-Stored Bee Bread and Their Possible Roles: A Case Study from Two Commercial Honey Bees in ChinaTerd Disayathanoowat0HuanYuan Li1Natapon Supapimon2Nakarin Suwannarach3Saisamorn Lumyong4Panuwan Chantawannakul5Jun Guo6Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, ChinaDepartment of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, ThailandDepartment of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, ThailandDepartment of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, ThailandDepartment of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, ThailandFaculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, ChinaThis study investigated both bacterial and fungal communities in corbicular pollen and hive-stored bee bread of two commercial honey bees, <i>Apis mellifera</i> and <i>Apis cerana</i>, in China. Although both honey bees favor different main floral sources, the dynamics of each microbial community is similar. During pH reduction in hive-stored bee bread, results from conventional culturable methods and next-generation sequencing showed a declining bacterial population but a stable fungal population. Different honey bee species and floral sources might not affect the core microbial community structure but could change the number of bacteria. Corbicular pollen was colonized by the Enterobacteriaceae bacterium (<i>Escherichia-Shiga</i>, <i>Panteoa</i>, <i>Pseudomonas</i>) group; however, the number of bacteria significantly decreased in hive-stored bee bread in less than 72 h. In contrast, <i>Acinetobacter</i> was highly abundant and could utilize protein sources. In terms of the fungal community, the genus <i>Cladosporium</i> remained abundant in both corbicular pollen and hive-stored bee bread. This filamentous fungus might encourage honey bees to reserve pollen by releasing organic acids. Furthermore, several filamentous fungi had the potential to inhibit both commensal/contaminant bacteria and the growth of pathogens. Filamentous fungi, in particular, the genus <i>Cladosporium</i>, could support pollen preservation of both honey bee species.https://www.mdpi.com/2076-2607/8/2/264microbial communitycorbicular pollenchinese commercial honey beenext-generation sequencing |
| spellingShingle | Terd Disayathanoowat HuanYuan Li Natapon Supapimon Nakarin Suwannarach Saisamorn Lumyong Panuwan Chantawannakul Jun Guo Different Dynamics of Bacterial and Fungal Communities in Hive-Stored Bee Bread and Their Possible Roles: A Case Study from Two Commercial Honey Bees in China Microorganisms microbial community corbicular pollen chinese commercial honey bee next-generation sequencing |
| title | Different Dynamics of Bacterial and Fungal Communities in Hive-Stored Bee Bread and Their Possible Roles: A Case Study from Two Commercial Honey Bees in China |
| title_full | Different Dynamics of Bacterial and Fungal Communities in Hive-Stored Bee Bread and Their Possible Roles: A Case Study from Two Commercial Honey Bees in China |
| title_fullStr | Different Dynamics of Bacterial and Fungal Communities in Hive-Stored Bee Bread and Their Possible Roles: A Case Study from Two Commercial Honey Bees in China |
| title_full_unstemmed | Different Dynamics of Bacterial and Fungal Communities in Hive-Stored Bee Bread and Their Possible Roles: A Case Study from Two Commercial Honey Bees in China |
| title_short | Different Dynamics of Bacterial and Fungal Communities in Hive-Stored Bee Bread and Their Possible Roles: A Case Study from Two Commercial Honey Bees in China |
| title_sort | different dynamics of bacterial and fungal communities in hive stored bee bread and their possible roles a case study from two commercial honey bees in china |
| topic | microbial community corbicular pollen chinese commercial honey bee next-generation sequencing |
| url | https://www.mdpi.com/2076-2607/8/2/264 |
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