Different Approach to the Investigation of Beehive Products: A New Source of Microorganisms with Potential Industrial Application

Abstract Beehive products have been known since ancient times and are used in medicine, food, and beverages. Honey, bee bread, propolis, pollen, royal jelly, and beeswax are valuable sources of active compounds that contribute to modern apitherapy and help combat civilization-related diseases. However, there is growing attention to the microbiota of beehive products, which vary among different products and depend on several factors, such as the environment surrounding the hive, the collection process of bee products, and their subsequent processing. Culture-dependent and culture-independent methods have been used to investigate the microbiota of bee products. Commonly identified microorganisms include lactic acid bacteria, spore-forming Bacillus species and related genera, osmophilic yeasts, and xerophilic molds. The microbiota of bee products holds underexplored potential for applications in industry and medicine, including as potential probiotics, sources of antimicrobial agents, and enzyme producers.