Specialisation of Yeast Genera in Different Phases of Bee Bread Maturation

Pollen stored by bees undergoes a fermentation marked by the presence of lactic acid bacteria and yeasts. It results in bee bread. Past studies have singled out Starmerella (Candida) magnoliae as the most common yeast species in honey bee-stored bee bread. Starmerella species are ecological speciali...

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Detalles Bibliográficos
Autores principales: Detry, Roxane, Simon-Delso, Noa, Bruneau, Etienne, Daniel, Heide-Marie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7696220/
https://www.ncbi.nlm.nih.gov/pubmed/33202620
http://dx.doi.org/10.3390/microorganisms8111789

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7696220/
https://www.ncbi.nlm.nih.gov/pubmed/33202620
http://dx.doi.org/10.3390/microorganisms8111789

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