Probiotics and in-hive fermentation as a source of beneficial microbes to support the gut microbial health of honey bees

Abstract

Managed populations of honey bees (Apis mellifera Linnaeus; Hymenoptera: Apidae) are regularly exposed to infectious diseases. Good hive management including the occasional application of antibiotics can help mitigate infectious outbreaks, but new beekeeping tools and techniques that bolster immunity and help control disease transmission are welcome. In this review, we focus on the applications of beneficial microbes for disease management as well as to support hive health and sustainability within the apicultural industry. We draw attention to the latest advances in probiotic approaches as well as the integration of fermented foods (such as water kefir) with disease-fighting properties that might ultimately be delivered to hives as an alternative or partial antidote to antibiotics. There is substantial evidence from in vitro laboratory studies that suggest beneficial microbes could be an effective method for improving disease resistance in honey bees. However, colony level evidence is lacking and there is urgent need for further validation via controlled field trials experimentally designed to test defined microbial compositions against specific diseases of interest.

Keywords: Apis mellifera; beneficial microbe; fermented food; microbial ecology; water kefir.

Fig. 1.

Production of water kefir. Kefir grains are added to a solution of water, sugar, dry fruits, and lemon and fermented at 23 °C ± 2 for 2 days. After filtering, a carbonated, acidic, slightly alcoholic beverage is obtained. Strains of lactic acid bacteria and yeasts can be isolated from water kefir.