Interest on products using bioprocesses has increased in recent years due to their applications and advantages. Solid-state fermentation, as a part of this technology, has been used in different industries, including food. Among products produced with this kind of process, bee-bread is one of the most important. Bee-pollen is the raw material because of the nutritional characteristics that it has, besides its protein content (10-52%), lipids (0.15-20%), dietary fiber (0.3-20%) and minerals, and also its bioactive qualities as vitamins and antioxidants, which allow the development of microorganisms during fermentation. However, bee-pollen is a food-matrix with a natural protection that forbids nutrient transportation to the exterior of the grain: bees carry out this bioprocess in a natural way in the interior of their hive in order to have a more available product in the organism. In this context, the objective of this work is to review the characteristic of bee-pollen and its aptitude as raw material for a solid-state fermentation.