Exploring microbial diversity in green honey from Pulau Banggi Sabah: a preliminary study
The microbiological composition of honey can include microorganisms that are beneficial or harmful to human health. Therefore, it is essential to investigate the microbiological quality of different honey types available in the market. However, there is limited information available on the analysis,...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Brawijaya University
2024
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| Online Access: | http://eprints.utm.my/108967/1/HabeebatAdekilekun2024_ExploringMicrobialDiversityinGreenHoney.pdf |
| _version_ | 1824452075715559424 |
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| author | Rajindran, Nanthini Abdul Wahab, Roswanira Nurul Huda, Nurul Huda Oyewusi, Habeebat Adekilekun Ida Bagus Wayan Gunam, Ida Bagus Wayan Gunam Mohd. Shariff, Amir Husni Ismail, Norjihada Izzah Huyop, Fahrul |
| author_facet | Rajindran, Nanthini Abdul Wahab, Roswanira Nurul Huda, Nurul Huda Oyewusi, Habeebat Adekilekun Ida Bagus Wayan Gunam, Ida Bagus Wayan Gunam Mohd. Shariff, Amir Husni Ismail, Norjihada Izzah Huyop, Fahrul |
| author_sort | Rajindran, Nanthini |
| collection | ePrints |
| description | The microbiological composition of honey can include microorganisms that are beneficial or harmful to human health. Therefore, it is essential to investigate the microbiological quality of different honey types available in the market. However, there is limited information available on the analysis, isolation, and characterization of honey-associated microbes, especially for green honey from Banggi Island. Green honey is sourced from underground areas within the island's forest. This study aimed to assess the microbiological quality of raw (freshly collected) and processed green honey by examining the presence of bacteria, yeast, molds, and pathogens. The results revealed that raw green honey had a slightly higher total plate count (770 ± 0.03 cfu/g) compared to processed green honey (640 ± 0.02 cfu/g). Both raw and processed green honey contained Lactobacillus spp. with counts of 350 ± 0.02 cfu/g and 160 ± 0.02 cfu/g, respectively. Bacillus count was higher in raw green honey (110 ± 0.01 cfu/g) compared to processed green honey (5 ± 0.01 cfu/g). Molds were only detected in raw green honey, while osmophilic yeast counts were higher in raw green honey (16000 ± 0.03 cfu/g) compared to processed green honey (120 ± 0.02 cfu/g). Mesophilic bacte-ria, thermophilic bacteria, coliforms, E. coli, and Staphylococcus aureus were not detected in either raw or processed green honey. Furthermore, green honey was free from pathogenic bacteria such as Salmonella spp., Listeria spp., and Shigella spp. Bacteria isolated from green honey included Lysinibacillus macrolides, Lysinibacillus boronitolerans, Paenibacillus cineris, Paenibacillus favisporus, and Bacillus olero-nius, none of which were pathogenic. This study identified important microorganisms present in green honey, which have the potential to provide beneficial effects without posing any harm to human health. |
| first_indexed | 2025-02-19T02:44:46Z |
| format | Article |
| id | utm.eprints-108967 |
| institution | Universiti Teknologi Malaysia - ePrints |
| language | English |
| last_indexed | 2025-02-19T02:44:46Z |
| publishDate | 2024 |
| publisher | Brawijaya University |
| record_format | dspace |
| spelling | utm.eprints-1089672025-01-20T02:04:26Z http://eprints.utm.my/108967/ Exploring microbial diversity in green honey from Pulau Banggi Sabah: a preliminary study Rajindran, Nanthini Abdul Wahab, Roswanira Nurul Huda, Nurul Huda Oyewusi, Habeebat Adekilekun Ida Bagus Wayan Gunam, Ida Bagus Wayan Gunam Mohd. Shariff, Amir Husni Ismail, Norjihada Izzah Huyop, Fahrul QR Microbiology The microbiological composition of honey can include microorganisms that are beneficial or harmful to human health. Therefore, it is essential to investigate the microbiological quality of different honey types available in the market. However, there is limited information available on the analysis, isolation, and characterization of honey-associated microbes, especially for green honey from Banggi Island. Green honey is sourced from underground areas within the island's forest. This study aimed to assess the microbiological quality of raw (freshly collected) and processed green honey by examining the presence of bacteria, yeast, molds, and pathogens. The results revealed that raw green honey had a slightly higher total plate count (770 ± 0.03 cfu/g) compared to processed green honey (640 ± 0.02 cfu/g). Both raw and processed green honey contained Lactobacillus spp. with counts of 350 ± 0.02 cfu/g and 160 ± 0.02 cfu/g, respectively. Bacillus count was higher in raw green honey (110 ± 0.01 cfu/g) compared to processed green honey (5 ± 0.01 cfu/g). Molds were only detected in raw green honey, while osmophilic yeast counts were higher in raw green honey (16000 ± 0.03 cfu/g) compared to processed green honey (120 ± 0.02 cfu/g). Mesophilic bacte-ria, thermophilic bacteria, coliforms, E. coli, and Staphylococcus aureus were not detected in either raw or processed green honey. Furthermore, green honey was free from pathogenic bacteria such as Salmonella spp., Listeria spp., and Shigella spp. Bacteria isolated from green honey included Lysinibacillus macrolides, Lysinibacillus boronitolerans, Paenibacillus cineris, Paenibacillus favisporus, and Bacillus olero-nius, none of which were pathogenic. This study identified important microorganisms present in green honey, which have the potential to provide beneficial effects without posing any harm to human health. Brawijaya University 2024-03 Article PeerReviewed application/pdf en http://eprints.utm.my/108967/1/HabeebatAdekilekun2024_ExploringMicrobialDiversityinGreenHoney.pdf Rajindran, Nanthini and Abdul Wahab, Roswanira and Nurul Huda, Nurul Huda and Oyewusi, Habeebat Adekilekun and Ida Bagus Wayan Gunam, Ida Bagus Wayan Gunam and Mohd. Shariff, Amir Husni and Ismail, Norjihada Izzah and Huyop, Fahrul (2024) Exploring microbial diversity in green honey from Pulau Banggi Sabah: a preliminary study. Journal of Tropical Life Science, 14 (1). pp. 13-20. ISSN 2087-5517 http://dx.doi.org/10.11594/jtls.14.01.02 DOI:10.11594/jtls.14.01.02 |
| spellingShingle | QR Microbiology Rajindran, Nanthini Abdul Wahab, Roswanira Nurul Huda, Nurul Huda Oyewusi, Habeebat Adekilekun Ida Bagus Wayan Gunam, Ida Bagus Wayan Gunam Mohd. Shariff, Amir Husni Ismail, Norjihada Izzah Huyop, Fahrul Exploring microbial diversity in green honey from Pulau Banggi Sabah: a preliminary study |
| title | Exploring microbial diversity in green honey from Pulau Banggi Sabah: a preliminary study |
| title_full | Exploring microbial diversity in green honey from Pulau Banggi Sabah: a preliminary study |
| title_fullStr | Exploring microbial diversity in green honey from Pulau Banggi Sabah: a preliminary study |
| title_full_unstemmed | Exploring microbial diversity in green honey from Pulau Banggi Sabah: a preliminary study |
| title_short | Exploring microbial diversity in green honey from Pulau Banggi Sabah: a preliminary study |
| title_sort | exploring microbial diversity in green honey from pulau banggi sabah a preliminary study |
| topic | QR Microbiology |
| url | http://eprints.utm.my/108967/1/HabeebatAdekilekun2024_ExploringMicrobialDiversityinGreenHoney.pdf |
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