Screening of Some Romanian Raw Honeys and Their Probiotic Potential Evaluation

Abstract

This study aimed to characterize raw honeys from different geographical origins in Romania, in respect of chemical composition, microbiological examination and evaluate their probiotic potential. The physico-chemical determinations were performed in APHIS-DIA Laboratory, Cluj-Napoca, Romania, using standard validated methods. Bacterial identification was performed for each sample and each colony type using Vitek® 2 Compact 15 system and PCR amplification using 16S rDNA bacterial universal primers (27F, 1492R), species being confirm by sequences analysis. In five raw honey samples, we have identified probiotic bacteria, such as: Bacillus mycoides, Bacillus thuringiensis, Bacillus amyloliquefaciens, Bacillus subtilis, and Bacillus velezensis. Generally, all honey samples meet the standard values for chemical composition. However, one sample having 7.44% sucrose was found to have also probiotics bacteria from the genus Bacillus because sucrose is a substrate for probiotics development. In conclusion, the Romanian raw honey can be a potential reservoir of probiotics, which confer a health benefit for consumers.

Selected Characteristics of Multifloral Honeys from North-Eastern Romania

“…The values of free acidity obtained in both studied areas ranged between 19.1 meq kg −1 and 49.9 meq kg −1 (Tables 4 and 5). Similar values were obtained for Romanian honey [13,37,44] and honey from Poland [42,45]. Two samples (S5-area I and S6-area II) with free acidity of 49.9 meq kg −1 and 49.7 meq kg −1 , respectively, had values close to 50 milliequivalents acid per 1000 g, the maximum allowed value specified by the legislation [Council Directive 2001/110/CE 2002], and honey must be periodically checked if is stored for a longer period.…”

“…The lower value of pH in honey inhibits the growth of microorganisms. The majority of honey samples have pH values between 3.5 and 5.5 [13,42,44]. In our study, the mean values of pH were in the 3.58-5.02 range.…”

“…These values are below 20%, the maximum limit recommended for honey stipulated in Romanian standards and international regulations [28,41]. Moisture content values under this limit were found in many multifloral honey samples: from 13.91% to 15.80% in honey from Portugal [22]; from 17.11% to 17.93% in multifloral honey from Poland [42]; from 17.4% to 18.4% in multifloral honey from Chile [10]; and from 15.9 to 19.6% [13,37,43] in Romanian multifloral honey. It is known that honey is hygroscopic, and its water content is influenced by factors such as floral origin, geographical location, climatic conditions, level of maturity, the harvest season, and the water from the honey must be constantly checked [16].…”

“…The properties of the flowers that are mixed together give multifloral honey a special composition (extremely variable), which makes it unique. The melissopalynological analysis is usually used to identify the botanical origin and the pollen spectrum to complete the information on the studied honey samples [13,14]. The studies carried out on this food showed that all these characteristics are closely related [15][16][17].…”

A Sweeter Pill to Swallow: A Review of Honey Bees and Honey as a Source of Probiotic and Prebiotic Products

“…Raw honey was found to harbour other types of Bacillus sp. apart from B. subtilis , such as B. mycoides , B. thuringiensis , B. amyloliquefaciens , and B. velezensis identified using PCR and sequences analysis [ 48 ].…”