Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey – A review

Luca, Liliana; Pauliuc, Daniela; Oroian, Mircea

doi:10.1016/j.fochx.2024.101524

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101524

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Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey – A review

Liliana Luca,

Daniela Pauliuc,

Mircea Oroian

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2024

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Cited by 4 publications

References 245 publications

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Propolis extract and Hermetia illucens larval proteins synergistically inhibit the growth of Aspergillus niger

Ding,

Zheng,

Zhu

et al. 2024

Food Bioscience

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Propolis extract and Hermetia illucens larval proteins synergistically inhibit the growth of Aspergillus niger

Ding,

Zheng,

Zhu

et al. 2024

Food Bioscience

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HERBAL-INFUSED EGYPTIAN BEE HONEY, A BOON OR A CURSE, ITS IMPACT ON SENSORIAL, PHYSICOCHEMICAL & ANTIBACTERIAL PROPERTIES

El-kherbawy,

Hassan,

Abd Alla

2024

Uludağ Arıcılık Dergisi

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Herbal honey mixture remedies are well known for their therapeutic benefits in traditional medicine. This research aspired to assess melissopalynological, sensorial, physicochemical, & antibacterial activity for three types of honey (clover, citrus, and cucurbits) and their mixtures with black seed, date palm pollen, & wheat germ at 1, 2.5, & 5%. The best mixtures were chosen according to overall acceptability. Consumer’s preference was given to raw honey. However, some mixtures were as acceptable as raw honey. Honey’s naturalness is characterized by a predominance of fructose over glucose, as revealed by melissopalynological analysis. Herbs infused with discrete kinds of honey typically exhibited higher electrical conductivity, free acidity, ash, H2O2, and HMF levels, but lower pH. The type of honey herb may affect the physicochemical characteristics of honey in different ways. Honey, whether used alone or in combination with the three herbs, demonstrated the same significant antibacterial effect for Staphylococcus aureus and MRSA. Inhibition zones of honey and its mixtures were lower than the control for Pseudomonas aeruginosa. Most undiluted samples created larger bacterial inhibition zones than their 50% diluted counterparts.

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Comparison of the Physicochemical Properties, Microbial Communities, and Hydrocarbon Composition of Honeys Produced by Different Apis Species

Zhang,

Liu,

Luo

et al. 2024

Foods

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The chemical composition and quality of honey are influenced by its botanical, geographic, and entomological origins, as well as climatic conditions. In this study, the physicochemical characteristics, microbial communities, and hydrocarbon compounds of honey produced by Apis mellifera, Apis cerana, Apis laboriosa, Apis dorsata, and Apis florea were elucidated. The physicochemical profile of the honey exhibited significant differences across species, including moisture content (18.27%–23.66%), fructose (33.79%–38.70%), maltose (1.10%–1.93%), electrical conductivity (0.37–0.74 mS/cm), pH (3.36–3.72), diastase activity (4.50–29.97 diastase number), and color (37.90–102.47 mm). Microbial analysis revealed a significant abundance of lactic acid bacteria, particularly the Apilactobacillus genus in A. laboriosa honey and the Lactobacillus in A. florea honey, indicating significant probiotic potential. Chemometric methods, principal component analysis, hierarchical cluster analysis, and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to classify the honey samples based on the 12 beeswax-derived hydrocarbons. The OPLS-DA model demonstrated 100% accuracy in predicting the entomological origin of honey, indicating that specific hydrocarbons are reliable markers for honey classification.

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Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey – A review

Cited by 4 publications

References 245 publications

Propolis extract and Hermetia illucens larval proteins synergistically inhibit the growth of Aspergillus niger

Propolis extract and Hermetia illucens larval proteins synergistically inhibit the growth of Aspergillus niger

HERBAL-INFUSED EGYPTIAN BEE HONEY, A BOON OR A CURSE, ITS IMPACT ON SENSORIAL, PHYSICOCHEMICAL & ANTIBACTERIAL PROPERTIES

Comparison of the Physicochemical Properties, Microbial Communities, and Hydrocarbon Composition of Honeys Produced by Different Apis Species

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