Abstract

Adult giant honey bees (Apis dorsata F.) possess high nutritional value, particularly in terms of protein and essential amino acids. However, their application as a functional food ingredient remains largely unexplored. The purpose of this study was to develop high-protein fermented seasoning sauces derived from adult A. dorsata by employing a fermentation process similar to soy sauce, which is mediated by Aspergillus oryzae for koji preparation. D53 (bee: water = 5:3), D431 (bee: water: rice flour = 4:3:1), D53A, and D431A (similar to D53 and D431, respectively, although supplemented with 1.0% koji starter) were the four formulations that were examined. A total of 60 days of fermentation was achieved by first fermenting each sample for 30 days, then adding 23% brine and continuing to ferment for another 30 days at 30 °C. Color analysis using the CIE Lab* system showed a statistically significant difference in L* values, with D53 (control) exhibiting higher lightness and b* values but lower a* values compared to D431. The pH of both samples decreased from an initial value of 7.00 to a final range of 5.07–5.13. A gradual reduction in total soluble solid and electrical conductivity was also observed during the fermentation period. Protein content increased significantly in both formulations, with D431A and D53A reaching 3.08% and 2.80%, respectively, markedly higher than in the control and sample without fungal inoculation. Total nitrogen content also increased, reaching 0.45%, indicating proteolytic activity by A. oryzae. Principal component analysis showed a clear difference in sauce quality from various fermentation methods, particularly in terms of physicochemical characteristics (PC1: 71.8%, PC2: 20.9%). This study points out the feasibility of adult A. dorsata as an alternative high-protein substrate for producing value-added fermented sauce, thereby contributing to the diversification of sustainable protein sources.

Key words: honey bee, sauce, Aspergillus oryzae, Sustainable protein source, Fermentation