Lactic acid bacteria could positively affect the health of honey bees, including nutritional supplementation, immune system development and pathogen colonization resistance. Based on these considerations the present study evaluated predominant Lactic Acid Bacteria (LAB) species from beebread as well as from the social stomach and midgut of Apis mellifera ligustica honey bee foragers. In detail, for each compartment, the diversity in species and biotypes was ascertained through multiple culture-dependent approaches, consisting of Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE), 16S rRNA gene sequencing and Randomly Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR). The study of a lactic acid bacteria community, performed with PCR-DGGE and sequence analysis targeting the V1–V3 region of the 16S rRNA gene (rDNA), highlighted the presence of a few species, including Apilactobacillus kunkeei, Lactiplantibacillus plantarum, Fructobacillus fructosus, Levilactobacillus brevis and Lactobacillus delbrueckii subsp. lactis. Depending on the different compartments, diverse levels of biodiversity in species were found. Particularly, a very low inter-species biodiversity was detected in the midgut that was prevalently dominated by the presence of Apilactobacillus kunkeei. On the other hand, the beebread was characterized by a reasonable biodiversity showing the presence of five species and the predominance of Apilactobacillus kunkeei, Lactiplantibacillus plantarum and Fructobacillus fructosus. The RAPD-PCR analysis performed on the three predominant species allowed the differentiation into several biotypes for each species. Moreover, a relationship between biotypes and compartments has been detected and each biotype was able to express a specific biochemical profile. The biotypes that populated the social stomach and midgut were able to metabolize sugars considered toxic for bees while those isolated from beebread could contribute to release useful compounds with functional properties. Based on this knowledge, new biotechnological approaches could be developed to improve the health of honey bees and the quality of bee products.

中文翻译：

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蜜蜂蜜蜂种群中乳酸菌的种间和种内多样性

乳酸菌可以对蜜蜂的健康产生积极影响，包括营养补充，免疫系统发育和病原菌定植抗性。基于这些考虑，本研究评估了蜜蜂和蜜蜂的社会胃和中肠的主要乳酸菌（LAB）种类。蜜蜂觅食者。详细地，对于每个区室，通过多种依赖于培养物的方法来确定物种和生物型的多样性，包括聚合酶链反应-变性梯度凝胶电泳（PCR-DGGE），16S rRNA基因测序和随机扩增的多态性DNA-聚合酶链。反应（RAPD-PCR）。通过针对16S rRNA基因（rDNA）V1-V3区域的PCR-DGGE和序列分析进行的乳酸菌群落研究，强调了几种菌种的存在，其中包括：Apilactobacillus kunkeei，Lactiplantibacillus plantarum，Fructobacillus fructosus，短杆菌属和德氏乳杆菌亚种。乳酸菌。根据不同的区室，发现了物种中生物多样性的不同水平。特别是，在中肠中检测到非常低的物种间生物多样性，而这种细菌主要由kunkeei菌引起。另一方面，该小面包的特征是具有合理的生物多样性，表明存在五种物种，并且存在昆克不育杆菌，植物乳杆菌和果糖果糖的优势。。对三种主要物种进行的RAPD-PCR分析允许将每种物种分化为几种生物型。此外，已经检测到生物型与区室之间的关系，并且每种生物型都能够表达特定的生化特征。构成社交胃和中肠的生物型能够代谢被认为对蜜蜂有毒的糖，而从甜面包中分离出的糖则可能有助于释放具有功能特性的有用化合物。基于此知识，可以开发新的生物技术方法来改善蜜蜂的健康状况和蜜蜂产品的质量。