SEASONAL AND GEOGRAPHICAL VARIATION IN THE ANTIBACTERIAL EFFICACY OF BEE BREAD COLLECTED FROM CHANDIGARH, INDIA

–Bee bread is a fermented product derived from bee pollen, enriched with enzymes and microorganisms that enhance its nutritional and medicinal properties. This study investigates the antibacterial efficacy of 20% (MIC) bee bread aqueous extract (BBAE) collected from various sub-divisions of Chandigarh across different seasons. The extract was tested against four pathogenic bacteria: Pseudomonas aeruginosa (MTCC 2453), Bacillus subtilis (MTCC 121), Streptococcus pneumoniae (MTCC 655), and Salmonella typhimurium (MTCC 3231) using the agar disc diffusion method. Results showed that the antibacterial effectiveness varied depending on the sub-division and season of collection. The most significant inhibition zones were observed in Sub-division 5 during autumn against P. aeruginosa, Sub-divisions 3 and 4 during winter against B. subtilis, Sub-division 3 during autumn against S. typhimurium, and Sub-division 2 during winter against S. pneumoniae. These findings suggest that the antibacterial properties of bee bread are influenced by its botanical origin and the time of collection. Study highlighting its potential as a natural antimicrobial agent and its relevance in alternative medicine against antibacterial resistance and sustainable apiculture.