Escudo de la República de Colombia
Accesibility Panel

Process for Obtaining Fermented Bee Pollen

as a Probiotic Dietary Supplement

Imagen tecnología

Needs Addressed


Bee pollen is rich in nutrients, but its resistant microbial structure limits digestibility and nutrient bioavailability for humans. This fermentation process enhances the nutritional quality of pollen, improving the bioavailability of its bioactive compounds and transforming it into a probiotic dietary supplement with benefits for digestive health.

About the Technology

This technology is based on a lactic fermentation process of bee pollen using commercial starter cultures to produce fermented bee pollen with probiotic properties. The process involves heat and pressure treatment of the pollen, followed by the addition of lactic acid bacteria cultures, such as Lactobacillus acidophilus, to enhance digestibility and nutrient bioavailability. The fermentation lasts 30 hours, resulting in a product with functional and probiotic properties.

 

Keywords

Bee Pollen, Lactic Fermentation, Dietary Supplement, Probiotics, Lactic Acid Bacteria, Lactobacillus acidophilus, Functional Foods, Nutritional Enhancement.

 

Market Opportunities

Probiotic Supplement: Fermented bee pollen can be marketed as a probiotic supplement with applications in nutrition and digestive health.

Food Industry: It can be incorporated into food products such as fermented beverages or functional dairy products, enhancing their nutritional properties.

Health & Wellness Markets: With the growing demand for functional and probiotic foods, fermented pollen has significant potential in health and wellness markets.

Advantages

Improved Bioavailability: Lactic fermentation enhances the absorption of nutrients and bioactive compounds from pollen.

Probiotic Properties: The final product contains probiotic lactic acid bacteria beneficial for digestive health.

Scalability: The process has been validated at a pilot scale (6 kg), enabling potential commercialization.

Added Value: Fermented pollen offers superior nutritional value compared to non-fermented pollen, making it a functional ingredient for other food products.

Maturity Level

TRL6

 

Contact

Prof. Carlos Alberto Fuenmayor Bobadilla

cafuenmayorb@unal.edu.co

+57-6013165000 ext. 19211