Dynamics of fungal communities in corbicular pollen and bee bread

• Main Authors: Chainarong Sinpoo, Geoffrey R. Williams, Panuwan Chantawannakul
• Format: Journal
• Published: 2018
• Subjects: Biochemistry, Genetics and Molecular Biology; Chemistry; Materials Science; Mathematics; Physics and Astronomy
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85030664712&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/56700
• Institution: Chiang Mai University

© 2017, Chiang Mai University. All rights reserved. Mimosa pudica L., a sensitive plant, is a major pollen source for honey bees in Thailand. In this study, fungal communities in honey bee pollen collected over different periods of time (corbicular pollen (0) and bee bread stored in comb cells for 1, 2, 3, 4 and 6 weeks) in an apiary surrounded by M. pudica L. were investigated using Polymerase Chain Reaction denaturing gradient gel electrophoresis techniques (DGGE) and culture methods. Fresh pollen collected from corbicular pollen showed the highest fungal abundance (3.96±0.20 × 104CFUg-1pollen). The fungal population and diversity decreased after storage in hives when the pH and moisture content decreased over time. The variation of DGGE band patterns indicated a high diversity of the population of filamentous fungi and yeasts. At the beginning of bee pollen storage, the fungal community patterns were more diverse and showed a significant decline over time. Dominant fungal species found in bee bread using both culture and molecular methods were yeast in the genus Zygosaccharomyces, and filamentous fungi in the genera Cladosporium and Aspergillus. This is the first report of the fungal community in bee pollen and bee bread during storage in managed European honey bee hives.