Microbiological quality of honey from stingless bee, jandaíra (Melipona subnitida), from the semiarid region of Brazil

Conceição, Cristina; Abrantes, Maria Rociene; Silva, Rodrigo; Oliveira, Carlos Augusto; Lobato, Francisco Carlos Faria; Silva, Jean Berg Alves da

doi:10.1590/0103-8478cr20180151

Cited by 7 publications

(1 citation statement)

References 28 publications

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“…Pinheiro et al . [72] mentioned the average count of fungi and yeast was 9.12×10 3 CFU/g for stingless bee honey in Brazil. In addition, Camargo et al .…”

Section: Resultsmentioning

confidence: 99%

Physico-chemical and microbiological characteristics of honey produced by stingless bees(Meliponula beccarii)from the Oromia Region, Ethiopia

Damto

Kebeba

Gemeda

2022

Preprint

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The study was designed to characterize the Physico-chemical and microbiological properties of stingless bee honey (Meliponula beccarii L.) in the Oromia Region, Ethiopia. About thirty-nine (39) honey samples were collected from underground soils through an excavation of natural nests. The study revealed that the mean values of physicochemical parameters for honey samples were: moisture content (30.69±0.29), ash content (0.16±0.01), electrical conductivity (0.44±0.2), pH (3.30±0.03), free acidity (92.39±4.45), HMF (6.58±0.36), fructose (36.48±0.54), glucose (27.67±0.43), sucrose (1.24±0.18), maltose (1.2±0.18) and reducing sugar (64.15±0.75). Stingless bee honey in this study is characterized as possessing higher moisture content and free acidity, but a lower level of sugar as compared to Apis mellifera honey standard. The occurrence of microorganisms in the stingless honey sample ranged from 2.55 x 104to 1.9 x 103CFU/ml for Aerobic Mesophilic, 1.68 x104to 9 x102CFU/ml for yeast, and 1.8 x103to 2 x102CFU/ml for mold. The number of aerobic spore-forming bacteria was at non-detectable levels in all samples while Staphylococci species was detectable only in a sample obtained from Guduru. This indicated that there might be contamination during the harvesting, processing, and storage of stingless bee honey samples. The microbiological and physicochemical properties of stingless bee honey are different from those of A. mellifera honey and need to establish for specific quality standards to promote its commercialization.

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“…Pinheiro et al . [72] mentioned the average count of fungi and yeast was 9.12×10 3 CFU/g for stingless bee honey in Brazil. In addition, Camargo et al .…”

Section: Resultsmentioning

confidence: 99%