The pollen stored by stingless bees (samburá) is a product of the hive considered a functional food. However, few studies related to this promising product for human consumption are found in the literature. Thus, the aim of this study was to evaluate the chemical and microbiological characteristics of samburá from two species of stingless bee. The samples were submitted to chemical (moisture, ash, pH, acidity, water activity, proteins, lipids, total carbohydrates, total phenolic compounds, total flavonoids) and microbiological analyses (coliforms 35 °C and 45 °C, Staphylococcus coagulase positive, Clostridium sulphite reducers, Salmonella spp., aerobic mesophiles, aerobic psychrotrophs, molds, and yeasts). The results showed differences in samburá composition in both species, complying with the threshold established by the Brazilian legislation for bee pollen, except for moisture content (26.96 − 30.11%), ash (4.92 − 5.41%) and pH (3.47 − 3.42) in samburá of T. angustula and S. xanthotricha, respectively. Samburá S. xanthotricha had higher values for moisture (30.11%), ash (5.41%), water activity (0.78 Wa), acidity (120.93 mEq kg⁻¹), and total flavonoids (20.94 mgEQ g⁻¹). No microorganisms that compromise product quality (spores of Clostridium sulphite reducers and Salmonella spp.), health quality (coliforms at 45 °C and Staphylococcus coagulase positive), or commercial quality (psychrotrophic aerobes) were observed in the samples. Samburá of both species displayed different chemical characteristics and good nutritional conditions, constituting promising products for human food and were also safe for consumption, as no pathogenic microorganisms were detected.

无刺蜜蜂 (samburá) 储存的花粉是蜂巢的产物，被认为是一种功能性食物。然而，在文献中很少发现与这种有前景的人类消费产品相关的研究。因此，本研究的目的是评估来自两种无刺蜂的桑布拉的化学和微生物特征。对样品进行化学分析（水分、灰分、pH、酸度、水分活度、蛋白质、脂质、总碳水化合物、总酚类化合物、总黄酮）和微生物分析（大肠菌群 35 °C 和 45 °C、葡萄球菌凝固酶阳性、梭状芽孢杆菌）亚硫酸盐还原剂，沙门氏菌菌、需氧嗜温菌、需氧嗜冷菌、霉菌和酵母菌）。结果显示两种物种的桑布拉成分存在差异，符合巴西立法规定的蜂花粉阈值，但水分含量 (26.96 - 30.11%)、灰分 (4.92 - 5.41%) 和 pH (3.47 - 3.42) 除外分别为T. angustula和S. xanthotricha 的samburá。Samburá S. xanthotricha在水分 (30.11%)、灰分 (5.41%)、水分活度 (0.78 Wa)、酸度 (120.93 mEq kg ^-1 ) 和总黄酮类 (20.94 mgEQ g ^-1 ) 方面具有更高的值。没有影响产品质量的微生物（亚硫酸梭菌和沙门氏菌的孢子）spp.)、健康质量（45°C 下的大肠菌群和葡萄球菌凝固酶阳性）或商业质量（嗜冷需氧菌）在样品中观察到。两个物种的桑布拉显示出不同的化学特性和良好的营养条件，构成了人类食品的有希望的产品，并且由于未检测到病原微生物，因此食用安全。