This research work aimed at obtaining a novel natural food product from pollen, safe and improved nutritional value, to be used as a dietary supplement or a functional ingredient for formulating other foods. Bee-collected pollen subjected to lactic acid fermentation using lactic acid bacteria Lactobacillus lactis and its effect on some of the natural characteristics of the pollen were studied. The optimum conditions for the pollen fermentation were provided that are, anaerobic condition for solid state fermentation at 35⁰ C for first 96 hours, then 20⁰ C for next 72 hours, and optimum moisture content was 35-40%. The process was characterized byt the production of lactic acid and decrease in pH and sugar content. As a result of this project the proteins were increased by , total sugars were decreased by %, lactic acid content increased by , total free amino acid content increased by , total poly-phenol content decreased by , increment in all minerals and radical scavenging activity increased by fermented pollen. The solid state fermentation of the bee pollen by Lactic acid bacteria were effective to increase its nutritional value.
