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The pollen stored by stingless bees (samburá) is a product of the hive considered a functional food. However, few studies related to this promising product for human consumption are found in the literature. Thus, the aim of this study was to evaluate the chemical and microbiological characteristics of samburá from two species of stingless bee. The samples were submitted to chemical (moisture, ash, pH, acidity, water activity, proteins, lipids, total carbohydrates, total phenolic compounds, total flavonoids) and microbiological analyses (coliforms 35 °C and 45 °C,  Staphylococcus  coagulase positive,  Clostridium  sulphite reducers,  Salmonella  spp., aerobic mesophiles, aerobic psychrotrophs, molds, and yeasts). The results showed differences in samburá composition in both species, complying with the threshold established by the Brazilian legislation for bee pollen, except for moisture content (26.96 − 30.11%), ash (4.92 − 5.41%) and pH (3.47 − 3.42) in samburá of  T. angustula  and  S. xanthotricha , respectively. Samburá  S. xanthotricha  had higher values for moisture (30.11%), ash (5.41%), water activity (0.78 Wa), acidity (120.93 mEq kg −1 ), and total flavonoids (20.94 mgEQ g −1 ). No microorganisms that compromise product quality (spores of  Clostridium  sulphite reducers and  Salmonella  spp.), health quality (coliforms at 45 °C and  Staphylococcus  coagulase positive), or commercial quality (psychrotrophic aerobes) were observed in the samples. Samburá of both species displayed different chemical characteristics and good nutritional conditions, constituting promising products for human food and were also safe for consumption, as no pathogenic microorganisms were detected.

Chemical and microbiological characterization of “samburá” from two stingless bee species