So during ages 12–21, the most important physiological and biochemical processes of honeybees are participating in the food production, such as nectar and bread processing. Interestingly, the three bacteria peaked between ages 15–20 days corresponding to the ages of nectar and bee bread processing. Metagenome results also indicated that G. apicola, Firm (Lactobacillus) and Bifidobacterium have many functional capabilities linked to carbohydrate breakdown, and proposed that the Lactic acid bacteria (LAB) group made up of Firm and Bifidobacterium was involved in nectar processing and metabolism of carbohydrates (Engel et al., 2012; Butler et al., 2013).