Microbiological characterisation of fermented soybean product with pro-prebiotic potential for honeybee

Identifier:  TFG:5709

Handle: https://hdl.handle.net/20.500.11797/TFG5709

Authors:  García Martos, Jesús

Abstract:
The main objective of this project was to analyse and evaluate the microbiological status and quality of a fermented food product to improve the gut microbiota of bees. Large variability in the results between batches was observed after the first fermentation. In the final product, many colonies were observed in the different culture media for the batches 1 and 3, and coliforms contaminations in the batches 2 and 3. Moreover, the product is above the limits for total aerobes, coliforms, moulds and yeasts, established by the European Union for fermented soybean extracts.