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 8 publications

(3 citation statements)

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%

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 Bacillus genus predominance among the isolates agreed with other authors, who identified several species of Bacillus spp. in stingless bee species, such as Heterotrigona itama and Melipona subnitida [36,37]. Other authors also isolated Bacillus spp.…”

Section: Microorganism Dna Isolation From Honey and Pollen Of Stingle...mentioning

confidence: 99%

Microbiological Diversity and Associated Enzymatic Activities in Honey and Pollen from Stingless Bees from Northern Argentina

Salomón,

Hero,

Morales

et al. 2024

Microorganisms

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Honey and pollen from Tetragonisca fiebrigi and Scaptotrigona jujuyensis, stingless bees from northern Argentina, presented a particular microbiological profile and associated enzymatic activities. The cultured bacteria were mostly Bacillus spp. (44%) and Escherichia spp. (31%). The phylogenetic analysis showed a taxonomic distribution according to the type of bee that was similar in both species. Microbial enzymatic activities were studied using hierarchical clustering. Bacillus spp. was the main bacterium responsible for enzyme production. Isolates with xylanolytic activity mostly presented cellulolytic activity and, in fewer cases, lipolytic activity. Amylolytic activity was associated with proteolytic activity. None of the isolated strains produced multiple hydrolytic enzymes in substantial amounts, and bacteria were classified according to their primary hydrolytic activity. These findings add to the limited knowledge of microbiological diversity in honey and pollen from stingless bees and also provide a physiological perspective of this community to assess its biotechnological potential in the food industry.

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“…Aun cuando se sabe que es un alimento microbiológicamente seguro, se conoce poco de los microorganismos patógenos en mieles de abejas sin aguijón. Algunos estudios han demostrado la presencia no sólo de indicadores sanitarios sino también de algunos microorganismos patógenos en este tipo de mieles (3,4).…”

Section: Introductionunclassified

Calidad microbiológica y actividad antibacteriana de miel producida por Melipona beecheii en Yucatán, México

et al. 2023

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Objetivo. Analizar la calidad microbiológica y actividad antibacteriana en 43 muestras de miel producida por Melipona beecheii, extraída durante las épocas de cosecha (enero a mayo del 2020 y 2021) y poscosecha (junio a octubre 2020) de meliponarios ubicados en selva baja caducifolia del Sureste de México. Materiales y métodos. La calidad microbiológica se determinó evaluando el contenido de mesófilos aerobios totales, coliformes, hongos, levaduras y anaerobios formadores de esporas. Para la actividad antibacteriana, se utilizó el ensayo de difusión en agar con pocillos utilizando concentraciones de miel al 5, 10, 20, 40 y 80%. Resultados. Se observó la presencia de mesófilos aerobios (83.7% de las muestras), coliformes (4.6%), mohos (20.9%) y levaduras (39.5%), con un máximo de 4.5x102, 2.5x10, 9.5x10 y 3.2x103 UFC/g, respectivamente. En ninguna muestra se observó la presencia de formas esporuladas de clostridios sulfito reductores. Con respecto a la actividad antibacteriana las mayores zonas de inhibición se registraron contra Staphylococcus aureus a una concentración de la miel al 80 y 40%, contrario a lo observado con Salmonella var. Typhimurium, Pseudomonas aureginosa y Escherichia coli, en donde la interferencia en el crecimiento bacteriano no fue tan evidente. Conclusiones. No obstante, el crecimiento de mesófilos y levaduras en la mayoría de las muestras, éstas presentaron actividad antibacteriana contra los patógenos referidos, lo cual puede ser atribuido a las interacciones entre microbioma, plantas, abejas y características fisicoquímicas de la miel.

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

Cited by 8 publications

References 28 publications

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

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

Microbiological Diversity and Associated Enzymatic Activities in Honey and Pollen from Stingless Bees from Northern Argentina

Calidad microbiológica y actividad antibacteriana de miel producida por Melipona beecheii en Yucatán, México

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