Analysis of moisture content, acidity and contamination by yeast and molds in Apis mellifera L. honey from central Brazil

Ananias, Karla Rubia; De‐Melo, Adriane Alexandre Machado; Moura, Celso José de

doi:10.1590/s1517-83822013000300003

Cited by 27 publications

(24 citation statements)

References 21 publications

(26 reference statements)

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“…These media have recently been used to monitor the efficiency of a new filter-based method based in reducing the microbial burden and to improve the microbiological quality of honey [143]. Potato glucose agar in Brazil was also used for monitoring the honey contamination by yeast and fungi [144]. Standard plate count agar is used for monitoring of mesophilic bacteria, such as that was done in honey samples of Portugal [141,142] and Argentina [119,145].…”

Section: Monitoring Of the Microbiological Honey Qualitymentioning

confidence: 99%

Microorganisms in Honey

Silva¹,

Rabadzhiev²,

Eller³

et al. 2017

Honey Analysis

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Honey is a product with low water activity because of the great amount of sugars (fructose and glucose), and also it has antimicrobial compounds derived from flowers or because of its transformation process in the beehive. Despite all the honey microorganism barriers, some species of microorganisms are able to survive and may cause damage to honeybees or consumers. Techniques of pathogenic microorganism identification by DNA using PCR are recommended and required for sanitary and customs control. It is important to know the diversity of contaminating microorganisms in honey, especially due to disseminate pathogenic microorganisms in the international traded marketing. In contrast, beneficial microorganisms such as yeasts can remain latently in this product waiting for the moment in which the environment is suitable for their development. Among the beneficial bacteria found in honeybee products, we can mention some lactic acid bacteria that act as prebiotics when ingested. The microorganisms in the digestive tract of honeybees are important for their health. Thus, we present the knowledge of microbiota associated with honey from honeybees and stingless bees (Hymenoptera, Apidae) and the techniques available for the detection of microorganisms in honey.

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Section: Monitoring Of the Microbiological Honey Qualitymentioning

confidence: 99%

Microorganisms in Honey

Silva¹,

Rabadzhiev²,

Eller³

et al. 2017

Honey Analysis

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“…The reduction in the moisture content along with fermentation time is hypothesized to be mainly related to the escape of water during storage (Ananias et al . ; Karssa et al . ; Andeta et al .…”

Section: Discussionmentioning

confidence: 99%

“…The reduction in the moisture content along with fermentation time is hypothesized to be mainly related to the escape of water during storage (Ananias et al 2013;Karssa et al 2014;Andeta et al 2018). The reduction in moisture content is lower for the jar than for the pit and the erosa system, which can be explained by the fact that the inside and outside walls of the jars were glazed, presenting a barrier for moisture transfer.…”

Section: Discussionmentioning

confidence: 99%

Effect of fermentation system on the physicochemical and microbial community dynamics during enset (Ensete ventricosum ) fermentation

et al. 2019

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Aims The present study was conducted to assess the effect of three different fermentation systems on fermentation of enset into kocho. Methods and Results Nine enset plants were processed, mixed and fermented in either a pit, a bamboo basket or a sauerkraut jar. Samples were taken on days 1, 7, 15, 31, 60 and 90. Moisture content and pH generally decreased and titratable acidity increased during fermentation. Total viable aerobic counts were generally high for all samples and Enterobacteriaceae counts were reduced to below the detectable level after day 1 for the pits and jars and after day 7 for the baskets. Illumina MiSeq sequencing of 16S ribosomal RNA genes revealed that Leuconostoc and Lactococcus spp. were the most abundant lactic acid bacteria in the initial phases of the fermentation. Later on, Lactobacillus, Weissella and Bifidobacterium dominated. Conclusions The type of fermentation system used had an effect on the microbial dynamics and the effect increased towards the end of fermentation. Significance and Impact of the Study Millions of people in Ethiopia daily consume kocho prepared in either a pit or a basket. These systems show practical problems, but this study shows that fermentation is also possible in a sauerkraut jar.

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“…According to the literature, honey has low susceptibility to the proliferation of microorganisms due to its physicochemical characteristics, such as antimicrobial substances, low moisture content, low pH, and oxidation reduction potential, among others (Ananias et al, 2013). Therefore, the microbiological quality of honey is often related to the hygienic conditions of food production and handling.…”

Section: Thermotolerant Coliforms Mpn/mlmentioning

confidence: 99%

Quali-quantitative characterization of the honey from Myracrodruon urundeuva allemo (Anacardiceae - Aroeira): macroscopic, microscopic, physico-chemical and microbiological parameters

Santos¹,

Santos²,

GonÃ§alves³

et al. 2018

Afr. J. Biotechnol.

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The objective of the present study was to evaluate the external and organoleptic characters, microscopic, physico-chemical, chromatic and microbiological parameters of the honey from Myracrodruon urundeuva allemão (Anacardiceae-Aroeira) of the Jequitinhonha River Valley / Brazil, in order to create its geographical indication. In the first stage a data survey was carried out to characterize the production of honey in the Jequitinhonha Valley. In order to evaluate the use of land as well as the forms of agriculture in relation to beekeeping. For characterization of the aroeira honey of the area, the microscopic, physico-chemical and microbiological quality of the honey was evaluated in samples collected in AAPIVAJE. Samples were collected for convenience. Honey production did not correlate with the area occupied, in hectare, by none of the types of land use in the middle region of the Jequitinhonha River Valley. There was also no significant correlation between honey production and the form of agriculture. In general, all samples of honey analyzed had satisfactory physico-chemical characteristics in terms of parameters of sugars, moisture, ashes, pH, acidity, color, taste and consistency. The analyzed samples were free of commercial sugar and dyes and present diastase activity. In this study we can see that all honey samples had a low microbial count of coliforms at 30°C and coliforms at 45°C (thermotolerant), indicating good hygienic-sanitary quality of the honey extraction and processing procedures. In the same way, it was observed that the counts of fungi and yeasts of all the honey were within the recommended parameters in the legislation of Apis. The presence of Salmonella was not detected in any sample of aroeira honey. This study will contribute to the geographical indication for aroeira honey, produced only in the middle region of the Jequitinhonha River Valley.

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Analysis of moisture content, acidity and contamination by yeast and molds in Apis mellifera L. honey from central Brazil

Cited by 27 publications

References 21 publications

Microorganisms in Honey

Microorganisms in Honey

Effect of fermentation system on the physicochemical and microbial community dynamics during enset (Ensete ventricosum ) fermentation

Quali-quantitative characterization of the honey from Myracrodruon urundeuva allemo (Anacardiceae - Aroeira): macroscopic, microscopic, physico-chemical and microbiological parameters

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