beekeeping note #1
Sammataro, D. and Avitabile, A.; beekeeper's handbook 5th ed. 2021 p. 14
NO SOURCES CITED
Says bee bread is produced by a process involving fermentation with bacteria and yeast "As the pollen was being collected and while bees are packing it, they continue to add beneficial microbes and enzymes to the pollen. Once the packed pollen has filled a third to one half of the cell, the bees apply a thin film of honey, covering the exposed surface of the pollen; this action aids in preservation of the pollen. Through the action of fermentation, the packed pollen is worked on first be bacteria, then by fungi, yeasts, and molds and is eventually converted into the nutritious product referred to as bee bread."
[Comparable to human sourdough bread? Potential vector for brood disease?]