@misc{9232776,
  abstract     = {{This project provides insight into microbial composition during pollen fermentation on a mix rye, maize and timothy pollen carried out by naturally occurring microorganisms. The effects of pH, temperature, rye pollen harvest and solvent are investigated by analysing fermentation profiles of several analytes obtained by UV-Vis and RID HPLC. Plating on MRS-plates showed significant growth of lactic acid bacteria (LAB) and a colony was isolated for further characterisation. LAB in pollen fermentation showed heterofermentative characteristics due to production of lactate, acetate, ethanol and CO2 and simultaneous consumption of glucose, sucrose and fructose. A possible candidate is Levilactobacillus brevis since it reduces fructose to mannitol, decarboxylates l-tyrosine to tyramine and is tolerant to the used solvent. However, identification of L. brevis could not be confirmed due to glycerol as another primary fermentation product. Furthermore, no acetate, tyramine and mannitol were detected in cultures of the bacterial isolate, suggesting that the batch fermentations could be either a co-culture of different LAB or L. brevis with new characteristics. Batches conducted directly at high temperature showed immediate and gradual sugar consumption and high lactate formation. At a pH setpoint of 5.5 and 6 conflicting results were obtained for acetate and lactate concentrations in the duplicate batches, making it difficult to draw conclusions on how pH control affects fermentation. Fermentations conducted without the solvent showed immediate and fast consumption of sugars and high ethanol production. More research is needed to confirm the effect of different parameters on release of amino acids, nucleic bases and fermentation metabolites.}},
  author       = {{Celikovic, Martina}},
  language     = {{eng}},
  note         = {{Student Paper}},
  title        = {{Investigation of bacteria involved in lab-scale fermentations of pollen mix}},
  year         = {{2026}},
}