Characterization Bee Bread Associated Microbials from Tetragonula laeviceps and Identification of Bacillus subtilis as Antibacterial Agent

Abstract

Bee bread is a fermented bee product originating from bee pollen carried by bees and stored in pots in the hive, specifically by stingless bees. Bee bread serves as a food reserve for bee colonies and is naturally preserved through a fermentation process involving numerous microorganisms. As a fermented product, bee bread contains beneficial microorganisms that can be used as an antibacterial agents against pathogenic bacteria. This study aimed to isolate anti-pathogenic bacterial microbials from bee bread Tetragonula laeviceps originating from Sumbawa, Indonesia. The isolation of bee bread microbes was performed using different Agar media, including  Chloramphenicol Yeast Glucose Agar (YGCA), Potato Dextrose Agar (PDA), Malt Extract Agar (MEA), and Sabouraud Dextrose Agar (SDA) by using the spread plate plate method. Isolated microbes identification was carried out using Gram staining and catalase activity assay, and antibacterial activity assay was carried out using the well diffusion method on Escherichia coli FNCC 0091, Staphylococcus aureus FNCC 0047, and Pseudomonas aeruginosa FNCC 0070. The isolate with the highest antibacterial activity was isolate 19. Further identification via 16S rRNA gene sequence analysis revealed that isolate 19 shares 94.91% similarity with Bacillus subtilis strain BCRC 10255, a finding also confirmed by morphological characteristics using scanning electron microscopy. This study highlights the potential of B. Subtilis 19, derived from T. laeviceps bee bread, as a promising antibacterial agent.