Monitoring of microscopic fungi community in selected bee products

Authors

  • Zuzana Mašková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia, Tel. +4216414432
  • Vladimíra Kňazovická Institute of Apiculture, Animal Production Research Center, National Agricultural and Food Center, Gašperíkova 599, 033 80, Liptovský Hrádok, Slovakia, Tel.: +421902495599
  • Veronika Mančíková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia, Tel. +421919434769
  • Dana Tančinová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia, Tel. +4216414433
  • Zuzana Barboráková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia, Tel. +4216414494

DOI:

https://doi.org/10.5219/1405

Keywords:

blueberry, cranberry, honey, micromycetes, red currant

Abstract

Honey is a remarkably complex food with a valued place in the human diet. An important indicator of its quality is the presence of microorganisms. This study aimed to monitor the mycological quality of 27 samples of Slovak kinds of honey and honey products with the addition of differently processed blueberries, cranberries, and red currants. Yeast and filamentous microscopic fungi were monitored using the plate dilution method. A total of 21 samples (78%) were positive for the presence of yeasts and 14 samples (52%) were positive for the filamentous microscopic fungi occurrence. In 6 samples (22%) no presence of microscopic fungi was found at all. The highest number of yeasts (3.07 log CFU.g-1) was recorded in one flower honey sample and in other samples, yeast counts did not exceed 3 log CFU.g-1. The highest numbers of filamentous micromycetes (2.39 and 2.44 log CFU.g-1) were recorded in 2 honeydew honey samples. Overall, the following genera have been identified: Alternaria, Arthrinium, Aspergillus (including previously named as Eurotium), Aureobasidium, Cladosporium, Mucor, Penicillium, and Stemphilium. Penicillium spp. were recorded with the highest isolation frequency (41%). Aspergillus species were isolated from 19% of honey samples. In the honey with fruit addition, the yeasts in a range of 1.00 – 3.09 log CFU.g-1 and the filamentous microscopic fungi in a range of 1.00 – 1.39 log CFU.g-1 were found. The study showed that cranberries were the most appropriate addition from a mycological point of view. Dried and lyophilized forms of tested fruits were the most suitable. Except for honey with frozen currants and honey with fresh cranberries, all final products had a water activity below 0.610 and appeared to be stable.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

An, Z. 2004. Handbook of Industrial Mycology. BOCA RATON, FL, USA : CRC Press, 784 p. eBook ISBN 9780429224560. https://doi.org/10.1201/9780203970553 DOI: https://doi.org/10.1201/9780203970553

Aparna, A. R., Rajalakshmi, D. 1999. Honey – its characteristics, sensory aspects, and applications. Food Reviews International, vol. 15, no. 4, p. 455-471. https://doi.org/10.1080/87559129909541199 DOI: https://doi.org/10.1080/87559129909541199

Ashbee R., Bignell E. M. 2010. Pathogenic Yeasts. HEIDELBERG : Springer-Verlag Heidelberg, 365 p. ISBN 978-3-642-03149-6. https://doi.org/10.1007/978-3-642-03150-2 DOI: https://doi.org/10.1007/978-3-642-03150-2

Barkai-Golan R., Paster N. 2008. Mycotoxins in fruits and vegetables. SAN DIEGO : Academic Press, 408 p. ISBN 78-0-12-374126-4. https://doi.org/10.1016/B978-0-12-374126-4.X0001-0 DOI: https://doi.org/10.1016/B978-0-12-374126-4.X0001-0

Bignell, E. 2010. Aspergillus: Molecular Biology and Genomics. By Masayuki Machida and Katsuya Gomi (Eds.). Biotechnology Journal, vol. 5, no. 3, p. 336-337. https://doi.org/10.1002/biot.201000025 DOI: https://doi.org/10.1002/biot.201000025

Bogdanov, S. 2011. Honey Composition. In The Honey Book Available at: https://www.academia.edu/5616849/Composition_of_honey

Carvalho, C. M., Meirinho, S., Estevinho, M. L. F., Choupina, A. 2010. Yeast species associated with honey: different identification methods. Archivos de Zootecnia, vol. 59, no. 225. https://doi.org/10.4321/s0004-05922010000100011 DOI: https://doi.org/10.4321/S0004-05922010000100011

Chaven, S. 2014. Honey, Confectionery and Bakery Products. In Motarjemi, Y., Lelieveld, H. Food Safety Management: A Practical Guide for the Food Industry. DUBAI, UAE : Academic Press, p. 283-299. ISBN 978-0-12-381504-0. https://doi.org/10.1016/b978-0-12-381504-0.00011-1 DOI: https://doi.org/10.1016/B978-0-12-381504-0.00011-1

Čadež, N., Fülöp, L., Dlauchy, D., Péter, G. 2014. Zygosaccharomyces favi sp. nov., an obligate osmophilic yeast species from bee bread and honey. Antonie van Leeuwenhoek, vol. 107, no. 3, p. 645-654. https://doi.org/10.1007/s10482-014-0359-1 DOI: https://doi.org/10.1007/s10482-014-0359-1

Čermáková, T., Chlebo, R., Husáriková, M. 2017. Kniha o mede (Book about the honey). Bratislava, Slovakia : Eastone book. 279 p. ISBN: 978-80-8109-133-9. (In Slovak)

Dadant, G. 2019. How to infuse your own honey. Available at: https://www.dadant.com/learn/how-to-infuse-your-own-honey/

De Hoog, G. S., Guarro, J., Gene, J. 2000. Atlas of Clinical Fungi. 2nd ed., Utrecht, Netherland : Centralbureau voor Schimmelcultures, 1126 p. ISBN 9789070351434.

Dobiáš J. 2004. Technologie a spracování ovoce a zeleniny I. (Technology and processing of fruit and vegetables I.) Prague, Czech Republic : Vysoká škola chemicko-technologická, 152 p. (In Czech)

Escuredo, O., Fernández-González M., Seijo M. C. 2012. Differentiation of Blossom Honey and Honeydew Honey from Northwest Spain. Agriculture, vol. 2, no. 1, p. 25-37. https://doi.org/10.3390/agriculture2010025 DOI: https://doi.org/10.3390/agriculture2010025

Finola, M. S., Lasagno, M. C., Marioli, J. M. 2007. Microbiological and chemical characterization of honeys from central Argentina. Food Chemistry, vol. 100, no. 4, p. 1649-1653. https://doi.org/10.1016/j.foodchem.2005.12.046 DOI: https://doi.org/10.1016/j.foodchem.2005.12.046

Foley, K., Fazio, G., Jensen, A. B., Hughes, W. O. H. 2014. The distribution of Aspergillus spp. opportunistic parasites in hives and their pathogenicity to honey bees. Veterinary Microbiology, vol. 169, no. 3-4, p. 203-210. https://doi.org/10.1016/j.vetmic.2013.11.029 DOI: https://doi.org/10.1016/j.vetmic.2013.11.029

González, H. H. L., Pacin, A., Resnik, S. L., Martinez, E. J. 1996. Deoxynivalenol and contaminant mycoflofa in freshly harvested Argentinean wheat in 1993. Mycopathologia, vol. 135, no. 2, p. 129-134. https://doi.org/10.1007/bf00436463 DOI: https://doi.org/10.1007/BF00436463

Kačániová M., Kunová S., Haščík, P., Čuboň J. 2006. Microorganisms in honey (Mikroorganizmy v mede). Včelár, vol. 80, no. 5, p. 68-69. (In Slovak)

Kňazovická, V., Gábor, M., Miluchová, M., Medo, J., Mašková, Z., Volfová, A., Gažarová, M., Čanigová, M., Ivanišová, E. 2020. Med z hľadiska fyzikálno-chemických parametrov, prítomnosti rôznych skupín mikroorganizmov a jeho využitia – pohľadom súčasného poznania (Honey in terms of physico-chemical parameters, presence of various groups of microorganisms and its use - from the perspective of current knowledge). E-Newsletter Ústavu včelátstva, vol. 3, no. 1. (In Slovak)

Korošec, M., Kropf, U., Golob, T., Bertoncelj, J. 2016. Functional and Nutritional Properties of Different Types of Slovenian Honey. In Kristbergsson, K., Ötles, S. Functional Properties of Traditional Foods, Boston, USA : Springer, p. 323-338, ISBN 978-1-4899-7660-4. https://doi.org/10.1007/978-1-4899-7662-8_23 DOI: https://doi.org/10.1007/978-1-4899-7662-8_23

Krell, R. 1996. Value-added products from beekeeping. In FAO Agricultural services Bulletin, no. 124, ISBN 92-5-103819-8. Available at: http://www.fao.org/3/w0076e/w0076e00.htm

Martins, H. M., Martins M. L., Bernardo F. M. A. 2003. Bacillaceae spores, fungi and aflatoxins determination in honey. Revista Portuguesa de Ciências veterinárias, vol. 98, no. 546, p. 85-88.

Mateljan, G. 2017. The word´s healthiest foods. Available at: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=145

Nour, V., Trandafir, I., Ionica, M. E. 2011. Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars. Fruits, vol. 66, no. 5, p. 353-362. https://doi.org/10.1051/fruits/2011049 DOI: https://doi.org/10.1051/fruits/2011049

Olaitan, P. B., Adeleke, O. E., Ola, I. O. 2007. Honey: A reservoir for microorganisms and an inhibitory agent for microbes. African Health Sciences, vol. 7, no. 3, p. 159-165.

Perez-Perez, E., Rodriguez-Malaver, A. J., Vit, P. 2007. Effect of fermentation after harvest on the total antioxidant activity of Tetragonisca angustula honey. Free Radical Res., vol. 41, p. S47-S47.

Pitt J. I. 2000. Toxigenic fungi and mycotoxins. Br. Med. Bull., vol. 56, no. 1, p. 184-192. https://doi.org/10.1258/0007142001902888 DOI: https://doi.org/10.1258/0007142001902888

Pitt, J. I., Hocking, A. D. 2009. Fungi and Food spoilage. 3th ed. NEW YORK : Springer. 519 p. ISBN 978-0-378-92207-2. DOI: https://doi.org/10.1007/978-0-387-92207-2_2

Přídal, A. 2005. Včelí produkty (Bee products). Brno, Czech Republic : MZLU, 61 p. ISBN 80-7157-711-1. (In Czech)

Rao, P. V., Krishnan, K. T., Salleh, N., Gan, S. H. 2016. Biological and therapeutic effects of honey produced by honey bees and stingless bees: a comparative review. Revista Brasileira de Farmacognosia, vol. 26, no. 5, p. 657-664. https://doi.org/10.1016/j.bjp.2016.01.012 DOI: https://doi.org/10.1016/j.bjp.2016.01.012

Rodríguez-Andrade, E., Stchigel, A. M., Terrab, A., Guarro, J., Cano-Lira, J. F. 2019. Diversity of xerotolerant and xerophilic fungi in honey. IMA Fungus, vol. 10, no. 1. https://doi.org/10.1186/s43008-019-0021-7 DOI: https://doi.org/10.1186/s43008-019-0021-7

Samson, R. A., Hoekstra, E. S., Frisvad, J. C., Filtenborg, O. 2002. Introduction to food- and airborne fungi. UTRECHT : Centraalbureau voor Schimmecultures, p. 283-297. ISBN 90-70351-42-0.

Silva, M. S., Rabadzhiev, Y., Eller, M. R., Iliev, I., Ivanova, I., Santana, W. C. 2017. Microorganisms in Honey. In Honey Analysis. https://doi.org/10.5772/67262 DOI: https://doi.org/10.5772/67262

Sinacori, M., Francesca, N., Alfonzo, A., Cruciata, M., Sannino, C., Settanni, L., et al.. 2014. Cultivable microorganisms associated with honeys of different geographical and botanical origin. Food Microbiology, vol. 38, p. 284-294. https://doi.org/10.1016/j.fm.2013.07.013 DOI: https://doi.org/10.1016/j.fm.2013.07.013

Snowdon, J. A., Cliver, D. O. 1996. Microorganisms in honey. International Journal of Food Microbiology, vol. 31, no. 1-3, p. 1-26. https://doi.org/10.1016/0168-1605(96)00970-1 DOI: https://doi.org/10.1016/0168-1605(96)00970-1

Soni, A., Oey, I., Silcock, P., Bremer, P. 2016. Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies. Comprehensive Reviews in Food Science and Food Safety, vol. 15, no. 6, p. 1139-1148. https://doi.org/10.1111/1541-4337.12231 DOI: https://doi.org/10.1111/1541-4337.12231

STN ISO 21527-1. 2010. Mikrobiológia potravín a krmív. Horizontálna metóda na stanovenie počtu kvasiniek a plesní. Časť 1: Metóda počítania kolónií vo výrobkoch s aktivitou vody väčšou ako 0,95 (Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of yeasts and moulds.Part 1: Colony count technique in products with water activity greater than 0.95) (In Slovak)

STN ISO 21527-2. 2010. Mikrobiológia potravín a krmív. Horizontálna metóda na stanovenie počtu kvasiniek a plesní. Časť 2: Metóda počítania kolónií vo výrobkoch s aktivitou vody menšou ako 0,95 alebo rovnajúcou sa 0,95 (Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of yeasts and moulds. Part 2: Colony count technique in products with water activity less than or equal to 0.95) (In Slovak)

Subramanian R., Umesh Hebbar H., Rastogi N. K. 2007. Processing of Honey: A Review. International Journal of Food Properties, vol. 10, no. 1, p. 127-143. https://doi.org/10.1080/10942910600981708 DOI: https://doi.org/10.1080/10942910600981708

Tadych, M., Vorsa, N., Wang, Y., Bergen, M. S., Johnson-Cicalese, J., Polashock, J. J., White, J. F. 2015. Interactions between cranberries and fungi: the proposed function of organic acids in virulence suppression of fruit rot fungi. Frontiers in Microbiology, vol. 6. https://doi.org/10.3389/fmicb.2015.00835 DOI: https://doi.org/10.3389/fmicb.2015.00835

Tančinová, D. – Kačániová, M. – Felšöciová, S. – Mašková, Z. 2017. Mikrobiológia potravín (Food microbiology). 1st ed. NITRA : Slovenská poľnohospodárska univerzita, 239 p. ISBN 978-80-552-1642-3. (In Slovak)

Umesh Hebbar H., Rastogi N. K., Subramanian, R. 2008. Properties of Dried and Intermediate Moisture Honey Products: A Review. International Journal of Food Properties, vol. 11, no. 4, p. 804-819, https://doi.org/10.1080/10942910701624736 DOI: https://doi.org/10.1080/10942910701624736

Woodbine, M. 1983. Microbiology of foods. The ecological essentials of assurance and assessment of safety and quality (3rd edn): By D.A.A. Mossel. The University of Utrecht, The Netherlands. 1982. Meat Science, vol. 9, no. 3, p. 235-236. https://doi.org/10.1016/0309-1740(83)90007-4 DOI: https://doi.org/10.1016/0309-1740(83)90007-4

Zambiazi, R. C., Jansen, C., Bueno-Costa, F. M., Silva, S. S. D., Hartwig, N. 2016. Bioactive compounds and antioxidant activity of blueberry toppings with honey. International food research Journal, vol. 23, no. 6, p. 2375-2383.

Published

2020-11-28

How to Cite

Mašková, Z., Kňazovická, V., Mančíková, V., Tančinová, D., & Barboráková, Z. (2020). Monitoring of microscopic fungi community in selected bee products. Potravinarstvo Slovak Journal of Food Sciences, 14, 1105–1114. https://doi.org/10.5219/1405

Most read articles by the same author(s)

1 2 > >>