Microbial quality of honey mixture with pollen

Authors

  • Vladimí­ra Kňazovická Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agliculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Phone: +421 37 641 5812
  • Miroslava Kačániová Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agliculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Phone: +421 37 641 4494
  • Mária Dovičičová Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agliculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra
  • Martin Melich Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Phone: +421 37 641 5821
  • Miriam Kadási-Horáková Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Phone: +421 37 641 5813
  • Zuzana Barboráková Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Phone: +421 37 641 5812
  • Ján Mareček Department of Plant Processing and Storage, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Phone: +421 37 641 4379

DOI:

https://doi.org/10.5219/110

Keywords:

bee product, filamentous microscopic fungi, bacteria

Abstract

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, Bifidobacterium sp., Lactobacillus sp. 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-1 in pollen; 1.36 log KTJ.g-1 in honey; 2.97 log KTJ.g-1 in honey mixture with 2.91 % pollen and 2.04 log KTJ.g-1 in honey mixture with 3.85 % pollen. Coliform bacteria were detected in pollen (1.77 log KTJ.g-1). Then, we found coliform bacteria in one sample of honey mixtures with pollen (2.91 %) - 1.00 log KTJ.g-1.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-1), honey mixture with 2.91 % pollen (average 2.51 log KTJ.g-1) and honey mixture with 3.85 % pollen (average 1.58 log KTJ.g-1). Filamentous microscopic fungi were detectable in pollen (average 3.38 log KTJ.g-1), in honey (only on one medium: 1.00 log KTJ.g-1), in honey mixture with 2.91 % pollen (average 1.15 log KTJ.g-1) 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).

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Published

2011-01-16

How to Cite

Kňazovická, V. ., Kačániová, M. ., Dovičičová, M. ., Melich, M. ., Kadási-Horáková, M. ., Barboráková, Z. ., & Mareček, J. . (2011). Microbial quality of honey mixture with pollen. Potravinarstvo Slovak Journal of Food Sciences, 5(1), 27–32. https://doi.org/10.5219/110

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