1. Adaptation through natural selection is the natural response of bee populations to environmental changes and the challenge of pests and diseases. The richness in biodiversity of races and ecotyp...

Most Varroa induced colony losses occur during the autumn or winter season as a consequence of an elevated Varroa infestation level and an insufficient health status of the adult bees. Even with an initial low Varroa infestation in early spring, critical mite and virus infection levels can be reached before winter if colonies continuously rear brood throughout the whole season. To overcome this challenge, beekeepers can artificially interrupt brood production by suitable management procedures, depending on their type of beekeeping operation. To assess their efficacy, associated workload, and impact on colony development, different methods for brood interruption (queen caging with the combination of oxalic acid treatment, total brood removal, trapping comb technique) were tested during two seasons in 11 locations on 370 colonies in 10 European countries. A protocol was developed to standardize the methods’ application across different environmental conditions. The efficacy of queen caging depended on the mode of oxalic acid application and ranged from 48.16% to 89.57% mite removal. The highest efficacies were achieved with trickling a 4.2% solution (89.57%) and with the sublimation of 2 g of oxalic acid (average of 88.25%) in the broodless period. The efficacy of the purely biotechnical, chemical-free trapping comb and brood removal methods did not differ significantly from the queen caging groups. We conclude that a proper application of one of the described brood interruption methods can significantly contribute to an efficient Varroa control and to the production of honey bee products meeting the highest quality and food-safety standards.

In the fight against the Varroa destructor mite, selective breeding of honey bee (Apis mellifera L.) populations that are resistant to the parasitic mite stands as a sustainable solution. Selection initiatives indicate that using the suppressed mite reproduction (SMR) trait as a selection criterion is a suitable tool to breed such resistant bee populations. We conducted a large European experiment to evaluate the SMR trait in different populations of honey bees spread over 13 different countries, and representing different honey bee genotypes with their local mite parasites. The first goal was to standardize and validate the SMR evaluation method, and then to compare the SMR trait between the different populations. Simulation results indicate that it is necessary to examine at least 35 single-infested cells to reliably estimate the SMR score of any given colony. Several colonies from our dataset display high SMR scores indicating that this trait is present within the European honey bee populations. The trait is highly variable between colonies and some countries, but no major differences could be identified between countries for a given genotype, or between genotypes in different countries. This study shows the potential to increase selective breeding efforts of V. destructor resistant populations.

SUMMARY The effects of oxalic acid administered by the trickling method on brood development of honey bee colonies were evaluated (a) by observing the development of marked cells of young (< 3 days old) and old (> 3 days old) larvae, and (b) by measuring the area of open brood for several weeks post application. Oxalic acid, dissolved in a 50% sugar solution, with an end concentration of 3% w/v oxalic acid, was applied twice by the trickling method during summer to 10 colonies. A high percentage of young (12.6% and 9.5%) and old honey bee larvae (10.6% and 5.6%) were removed from their cells after the first and second oxalic acid applications, respectively. The surface of the open brood area was also reduced by 17.5% after the two oxalic acid applications and stayed low for about two months. For the same period of time the open brood area in 10 control colonies increased by 34.5%. The two oxalic acid applications removed 60 ± 12% of varroa mites adhering to adult honey bees, while the natural fall of mites measured in control colonies (for a period of 40 days) was 32 ± 4%. Combining the detrimental effect on brood development with the low relative effectiveness on varroa removal, oxalic acid application by the trickling method when open brood is present is not as safe as has been regarded in the past. Consideration needs to be given to the use of different sugar and oxalic acid concentrations in the treatment solution in order to minimize its adverse effects on open honey bee brood.

Bee bread is the only fermented product of the beehive. It constitutes the main source of proteins, lipids, vitamins, and macro- and microelements in honeybee nutrition and it exerts antioxidant and antimicrobial properties, though research on these aspects has been limited so far. In this study 18 samples of Greek bee bread, two of which were monofloral, were collected during different seasons from diverse locations such as Crete and Mount Athos and were tested for their bioactivity. Samples were analyzed for their antibacterial properties, antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC). The antimicrobial activity of each sample was tested against Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiella pneumoniae, and Salmonella typhimurium. Our data demonstrate that all samples exert inhibitory and most of them bactericidal activity against at least two pathogens. Furthermore, all samples exert significant antioxidant activity, where the monofloral Castanea Sativa sample demonstrated superior antioxidant activity. Nevertheless, the antioxidant and antimicrobial activity were not strongly correlated. Furthermore, machine learning methods demonstrated that the palynological composition of the samples is a good predictor of their TPC and ABTS activity. This is the first study that focuses on the biological properties of Greek bee bread and demonstrates that bee bread can be considered a functional food and a possible source of novel antimicrobial compounds.