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Studies reveal Aspergillus flavus’s unique adaptations to thrive in the harsh conditions of bee hives, suggesting a potential symbiotic relationship with bees.
Previous research efforts to catalog the fungal diversity in honey bee colonies have consistently identified Aspergillus flavus as a common presence in hives. The past attempts of honey bee researchers to inventory the fungal diversity in honey bee colonies revealed that Aspergillus flavus is frequently found in hives. In a new study, scientists have discovered that this fungus is uniquely adapted to survive in bee colonies.
The western honey bee, Apis mellifera, stores large quantities of food in the form of bee bread, which serves as the primary nourishment for the colony. This nutrient-rich food source attracts various microorganisms, despite its acidic nature and low moisture content. Additionally, bee bread is coated with propolis, an antimicrobial substance, creating a challenging environment for microbial survival.
Microbial Life in Bee Colonies
Despite the inhospitable nature of bee bread, the microbiome in hives consists of several bacterial and fungal DOI: 10.1002/ece3.10918
The study was supported by the Agriculture and Food Research Initiative.