蜂粮的营养成分和微生物发酵过程研究进展  

Research progress on nutritional ingredients and microbial fermentation process of bee bread

作　　者：刘玥佳 韩业君[2] 彭文君[1] 方小明[1] 赵亚周[1] 韩胜明[1] 田文礼[1] LIU Yuejia;HAN Yejun;PENG Wenjun;FANG Xiaoming;ZHAO Yazhou;HAN Shengming;TIAN Wenli(Institute of Apicultural Research,Chinese Academy of Agricultural Sciences,Beijing 100093,China;Institute of Process Engineering,Chinese Academy of Sciences,Beijing 100190,China)

机构地区：[1]中国农业科学院蜜蜂研究所,北京100093 [2]中国科学院过程工程研究所,北京100190

出　　处：《中国酿造》2018年第3期23-27,共5页China Brewing

摘　　要：蜂粮是蜜蜂蜂群中大幼虫、工蜂和雄性蜂的主要食物来源,也是蜂群生存、发展和繁殖的营养保证。目前由于天然蜂粮生产成本较高,而人工蜂粮生产技术中各阶段的发酵条件尚未明确,蜜蜂利用蜂花粉酿制蜂粮的全过程尚无法完全模拟,导致蜂粮的开发利用仍存在一定的技术难题。该文针对蜂粮的营养成分、发酵过程、微生物组成及研究现状等进行了综述,以期为蜂粮产品的研发和生物学功能研究提供理论参考。Bee bread is not only the major food source for the larvae,worker bees and drone in bee colony,but also an important nutritional guarantee for the survival,development and reproduction of honeybees.At present,duo to the high production costs of natural bee bread,the fermentation conditions of each stage in the production technology of human bee bread are not clear,and the whole process of bee bread production is not yet fully simulated,so there are still some technical challenges for the development and utilization of bee bread.In this paper,the nutritional ingredients,fermentation process,microorganisms,research status of bee bread were reviewed in order to provide theoretical reference for research and development and biological function of bee bread products.

关 键 词：蜂粮 营养成分 发酵过程 微生物组成 研究现状 

分 类 号：S896.9[农业科学—特种经济动物饲养]