RT info:eu-repo/semantics/article
T1 Simple analytical approach to determine the microbiological profile of bee pollen by MALDI-TOF
A1 Prieto Diez, Estela
A1 Ares Sacristán, Ana María
A1 Bernal Yagüe, José Luis
A1 Valverde Bastardo, Silvia
K1 Bee pollen
K1 Biotyper-MALDI-TOF
K1 Food safety
K1 Fungal protein extraction
K1 Green metrics
K1 Microbiological contamination
K1 Microbiological profiling
K1 23 Química
AB Bee pollen is a natural food supplement collected by honeybees that has significant nutritional value and ther-apeutic qualities, including antioxidant, antibacterial, and anticarcinogenic properties. Due to its hygroscopicnature, bee pollen readily promotes microbial growth; however, there is no specific legislation for bee pollen inthe European Union. Microbiological contamination therefore stands out as a crucial factor in determining itsquality. To address this, the study focused on isolating bacterial and fungal colonies from bee pollen usingvarious culture media, followed by a protein extraction based on a lysis process. Identification was achievedthrough the Biotyper-MALDI-TOF (Matrix-Assisted Laser Desorption/Ionization coupled to Time-of-Flight de-tector) system. The greenness and blueness of the methods were assessed using different tools, which classifiedthem as environmentally friendly and practical. Thirty-two samples were analyzed using proposed sampletreatment approaches. Data were processed using chemometric techniques based on linear models. The resultsrevealed the presence of both beneficial and potentially pathogenic species, including key representatives such asBacillus licheniformis, Micrococcus luteus, and Aspergillus fumigatus. These findings highlight the importance ofmicrobiota characterization in bee pollen and demonstrate that MALDI-TOF is a rapid and effective tool forprofiling culturable microbial communities in this matrix.
PB Elsevier
SN 0956-7135
YR 2026
FD 2026
LK https://uvadoc.uva.es/handle/10324/82488
UL https://uvadoc.uva.es/handle/10324/82488
LA eng
NO Food Control, 2026, vol. 183, p. 111939
NO Producción Científica
DS UVaDOC
RD 04-feb-2026