MICROBIAL QUALITY OF HONEY MIXTURE WITH POLLEN
<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:HyphenationZone>21</w:HyphenationZone> <w:Compatibility> <w:BreakWrappedTables /> <w:SnapToGridInCell /> <w:WrapTextWithPunct /> <w...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2011-02-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/110 |
| _version_ | 1811263997826039808 |
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| author | Ján Mareček Zuzana Barboráková Miriam Kadási-Horáková Mária Dovičičová Martin Melich Miroslava Kačániová Vladimíra Kňazovická |
| author_facet | Ján Mareček Zuzana Barboráková Miriam Kadási-Horáková Mária Dovičičová Martin Melich Miroslava Kačániová Vladimíra Kňazovická |
| author_sort | Ján Mareček |
| collection | DOAJ |
| description | <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:HyphenationZone>21</w:HyphenationZone> <w:Compatibility> <w:BreakWrappedTables /> <w:SnapToGridInCell /> <w:WrapTextWithPunct /> <w:UseAsianBreakRules /> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 10]> <mce:style><! /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Normálna tabuľka"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} --> <!--[endif]--> <div><span style="font-size: small;"><div style="mso-element: frame; mso-element-frame-width: 492.25pt; mso-element-frame-height: 333.3pt; mso-element-wrap: auto; mso-element-left: 58.65pt; mso-element-top: 56.75pt; mso-height-rule: exactly;"><div style="mso-element: para-border-div; border: none; border-bottom: solid windowtext 2.25pt; padding: 0cm 0cm 1.0pt 0cm;"><div style="color: #000000; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 10px; margin-top: 8px; margin-right: 8px; margin-bottom: 8px; margin-left: 8px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: #ffffff; "><div><span style="font-size: small;"><div style="mso-element: frame; mso-element-frame-width: 492.25pt; mso-element-frame-height: 333.3pt; mso-element-wrap: auto; mso-element-left: 58.65pt; mso-element-top: 56.75pt; mso-height-rule: exactly;"><div style="mso-element: para-border-div; border: none; border-bottom: solid windowtext 2.25pt; padding: 0cm 0cm 1.0pt 0cm;"><div><br /><p class="MsoNormal" style="text-align: justify;">The aim of this study was evaluation of microbial quality in raw materials (honey, pollen) and evaluation of microbial quality in honey mixture with pollen (2.91 % and 3.85 %) and also dynamics of microbial groups in honey mixtures with pollen after 14 days storage at the room temperature (approximately 25 °C) and in cold store (8 °C). We used dilution plating method for testing of samples. Detections of total plate microbial count (aerobic and anaerobic microorganisms), sporulating bacteria, coliform bacteria, <em style="mso-bidi-font-style: normal;">Bifidobacterium sp., Lactobacillus sp.</em> and microscopic fungi were performed. In general, counts of microorganisms decreased in honey mixture with pollen compared to raw pollen and these counts increased compared to natural honey. Total plate count was 5.37 log KTJ.g<sup>-1</sup> in pollen; 1.36 log KTJ.g<sup>-1</sup> in honey; 2.97 log KTJ.g<sup>-1</sup> in honey mixture with 2.91 % pollen and 2.04 log KTJ.g<sup>-1</sup> in honey mixture with 3.85 % pollen. Coliform bacteria were detected in pollen (1.77 log KTJ.g<sup>-1</sup>). Then, we found coliform bacteria in one sample of honey mixtures with pollen (2.91 %) - 1.00 log KTJ.g<sup>-1</sup>.Bifidobacterium species were detected only in raw pollen. We did not findLactobacillus sp. in any of the samples. Microscopic fungi were detected on two cultivating media. Yeasts were present in pollen sample (average 5.39 log KTJ.g<sup>-1</sup>), honey mixture with 2.91 % pollen (average 2.51 log KTJ.g<sup>-1</sup>) and honey mixture with 3.85 % pollen (average 1.58 log KTJ.g<sup>-1</sup>). Filamentous microscopic fungi were detectable in pollen (average 3.38 log KTJ.g<sup>-1</sup>), in honey (only on one medium: 1.00 log KTJ.g<sup>-1</sup>), in honey mixture with 2.91 % pollen (average 1.15 log KTJ.g<sup>-1</sup>) and in honey mixture with 3.85 % pollen (1.71 %). Raw pollen contained microscopic fungi as Absidiasp., Mucor sp., Alternaria sp. andEmericella nidulans. Honey mixture with 2.91 % pollen after storage (14 days) contained lower microbial counts when compared with the sample analyzed at the beginning, beside sporulating bacteria and filamentous microscopic fungi in sample stored at 8 °C. We recorded growth of anaerobic microorganisms in honey mixture with 3.85 % pollen after storage (8 °C, 25 °C / 14 days).</p> <p><strong><span style="font-family: "Verdana","sans-serif"; color: black;">doi:10.5219/110</span></strong></p></div></div></div></span></div></div><p> </p></div></div></span></div> |
| first_indexed | 2024-04-12T19:55:14Z |
| format | Article |
| id | doaj.art-25024941828a4983a05d200d2ffd319f |
| institution | Directory Open Access Journal |
| issn | 1338-0230 1337-0960 |
| language | English |
| last_indexed | 2024-04-12T19:55:14Z |
| publishDate | 2011-02-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-25024941828a4983a05d200d2ffd319f2022-12-22T03:18:41ZengHACCP ConsultingPotravinarstvo1338-02301337-09602011-02-0151273210.5219/110MICROBIAL QUALITY OF HONEY MIXTURE WITH POLLENJán MarečekZuzana BarborákováMiriam Kadási-HorákováMária DovičičováMartin MelichMiroslava KačániováVladimíra Kňazovická<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:HyphenationZone>21</w:HyphenationZone> <w:Compatibility> <w:BreakWrappedTables /> <w:SnapToGridInCell /> <w:WrapTextWithPunct /> <w:UseAsianBreakRules /> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 10]> <mce:style><! /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Normálna tabuľka"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} --> <!--[endif]--> <div><span style="font-size: small;"><div style="mso-element: frame; mso-element-frame-width: 492.25pt; mso-element-frame-height: 333.3pt; mso-element-wrap: auto; mso-element-left: 58.65pt; mso-element-top: 56.75pt; mso-height-rule: exactly;"><div style="mso-element: para-border-div; border: none; border-bottom: solid windowtext 2.25pt; padding: 0cm 0cm 1.0pt 0cm;"><div style="color: #000000; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 10px; margin-top: 8px; margin-right: 8px; margin-bottom: 8px; margin-left: 8px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: #ffffff; "><div><span style="font-size: small;"><div style="mso-element: frame; mso-element-frame-width: 492.25pt; mso-element-frame-height: 333.3pt; mso-element-wrap: auto; mso-element-left: 58.65pt; mso-element-top: 56.75pt; mso-height-rule: exactly;"><div style="mso-element: para-border-div; border: none; border-bottom: solid windowtext 2.25pt; padding: 0cm 0cm 1.0pt 0cm;"><div><br /><p class="MsoNormal" style="text-align: justify;">The aim of this study was evaluation of microbial quality in raw materials (honey, pollen) and evaluation of microbial quality in honey mixture with pollen (2.91 % and 3.85 %) and also dynamics of microbial groups in honey mixtures with pollen after 14 days storage at the room temperature (approximately 25 °C) and in cold store (8 °C). We used dilution plating method for testing of samples. Detections of total plate microbial count (aerobic and anaerobic microorganisms), sporulating bacteria, coliform bacteria, <em style="mso-bidi-font-style: normal;">Bifidobacterium sp., Lactobacillus sp.</em> and microscopic fungi were performed. In general, counts of microorganisms decreased in honey mixture with pollen compared to raw pollen and these counts increased compared to natural honey. Total plate count was 5.37 log KTJ.g<sup>-1</sup> in pollen; 1.36 log KTJ.g<sup>-1</sup> in honey; 2.97 log KTJ.g<sup>-1</sup> in honey mixture with 2.91 % pollen and 2.04 log KTJ.g<sup>-1</sup> in honey mixture with 3.85 % pollen. Coliform bacteria were detected in pollen (1.77 log KTJ.g<sup>-1</sup>). Then, we found coliform bacteria in one sample of honey mixtures with pollen (2.91 %) - 1.00 log KTJ.g<sup>-1</sup>.Bifidobacterium species were detected only in raw pollen. We did not findLactobacillus sp. in any of the samples. Microscopic fungi were detected on two cultivating media. Yeasts were present in pollen sample (average 5.39 log KTJ.g<sup>-1</sup>), honey mixture with 2.91 % pollen (average 2.51 log KTJ.g<sup>-1</sup>) and honey mixture with 3.85 % pollen (average 1.58 log KTJ.g<sup>-1</sup>). Filamentous microscopic fungi were detectable in pollen (average 3.38 log KTJ.g<sup>-1</sup>), in honey (only on one medium: 1.00 log KTJ.g<sup>-1</sup>), in honey mixture with 2.91 % pollen (average 1.15 log KTJ.g<sup>-1</sup>) and in honey mixture with 3.85 % pollen (1.71 %). Raw pollen contained microscopic fungi as Absidiasp., Mucor sp., Alternaria sp. andEmericella nidulans. Honey mixture with 2.91 % pollen after storage (14 days) contained lower microbial counts when compared with the sample analyzed at the beginning, beside sporulating bacteria and filamentous microscopic fungi in sample stored at 8 °C. We recorded growth of anaerobic microorganisms in honey mixture with 3.85 % pollen after storage (8 °C, 25 °C / 14 days).</p> <p><strong><span style="font-family: "Verdana","sans-serif"; color: black;">doi:10.5219/110</span></strong></p></div></div></div></span></div></div><p> </p></div></div></span></div>http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/110bee productfilamentous microscopic fungibacteria |
| spellingShingle | Ján Mareček Zuzana Barboráková Miriam Kadási-Horáková Mária Dovičičová Martin Melich Miroslava Kačániová Vladimíra Kňazovická MICROBIAL QUALITY OF HONEY MIXTURE WITH POLLEN Potravinarstvo bee product filamentous microscopic fungi bacteria |
| title | MICROBIAL QUALITY OF HONEY MIXTURE WITH POLLEN |
| title_full | MICROBIAL QUALITY OF HONEY MIXTURE WITH POLLEN |
| title_fullStr | MICROBIAL QUALITY OF HONEY MIXTURE WITH POLLEN |
| title_full_unstemmed | MICROBIAL QUALITY OF HONEY MIXTURE WITH POLLEN |
| title_short | MICROBIAL QUALITY OF HONEY MIXTURE WITH POLLEN |
| title_sort | microbial quality of honey mixture with pollen |
| topic | bee product filamentous microscopic fungi bacteria |
| url | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/110 |
| work_keys_str_mv | AT janmarecek microbialqualityofhoneymixturewithpollen AT zuzanabarborakova microbialqualityofhoneymixturewithpollen AT miriamkadasihorakova microbialqualityofhoneymixturewithpollen AT mariadovicicova microbialqualityofhoneymixturewithpollen AT martinmelich microbialqualityofhoneymixturewithpollen AT miroslavakacaniova microbialqualityofhoneymixturewithpollen AT vladimiraknazovicka microbialqualityofhoneymixturewithpollen |