The honeybee developed through evolution efficient inborn and acquired immune mechanisms which allow it to function in the enviromment. In the inborn immunity phagocytosis is classified to the oldest defensive mechanisms which relies on catching and destruction of the pathogens by the plastmocytes and granulocytes in the hemolymph and lysozymes – the most important components of the natural humoral immunity. Acquired immunity covers, above all, polypeptides and immune proteins e. g. apidaecin and abbacin. Apidaecins represent one of the most important anti-bacterial elements of acquired immunity. Apidaecins arise from fat bodies appearing soon after bacterial infection, also protect the insect from envirommental pathogens. Abaccin acts mainly on Gram positive bacteria. Its characteristic quality is delayed action in camparision to apidaecins, synergy with bee hemolymph anti-bacterial factors as well as assistance in anti-bacterial defense.
The beer foam quality is determined by the brewing process and the raw materials. Studies on the effect of beer production process on beer foam stability were reported in this review. The losses of foam positive compounds such as polypeptides during individual stages of brewing were described. Finally, the reasons why high gravity brewing results in beers of interior foam quality were shown.