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.

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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

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