Study of the fermentative, antimicrobial and probiotic profile of lactic acid bacteria associated with stingless bee honey

• Grant number: 24/16220-4
• Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
• Start date: July 01, 2025
• End date: January 31, 2029
• Field of knowledge: Health Sciences - Pharmacy - Food Science
• Principal Investigator: Elaine Cristina Pereira de Martinis
• Grantee: Gabriela Rodrigues Silva
• Host Institution: Faculdade de Ciências Farmacêuticas de Ribeirão Preto (FCFRP). Universidade de São Paulo (USP). Ribeirão Preto , SP, Brazil

Abstract

Stingless bees are social bees found in several regions around the world, including Brazil. Its products, such as honey, propolis, pollen, and wax, possess antioxidant, anti-inflammatory, and antimicrobial properties attributed to the presence of beneficial microorganisms, with lactic acid bacteria and their by-products being notable among them. Among the stingless bee products applications is the use as probiotics and as adjuncts in food fermentation, as well as the use of its antimicrobial products as alternatives to traditional antibiotics and chemical preservatives. In light of this, the present study will investigate the fermentative and antimicrobial profile of cultivable and non-cultivable lactic acid bacteria during the fermentation of stingless bee honey. The obtained isolates will be screened for antimicrobial activity, bacteriocin production, and also phenotypically, by evaluating the probiotic potential of the isolates, using the zebrafish model as a simple and high-yield new methodological alternative. Additionally, genotypic assays will be conducted, including the extraction and sequencing of metagenomic DNA from honey samples. Furthermore, some isolates may undergo sequencing using the classical Sanger method (16S rRNA gene) and/or for whole-genome sequencing (WGS). Ultimately, the aim is to contribute to understanding the role of lactic acid bacteria and their products in stingless bee honey, unraveling potential applications in the development of new biotechnological alternatives for the pharmaceutical, food, and agriculture industries, while promoting innovative strategies for the growing challenges related to antimicrobial resistance.