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MICROBIOLOGICAL PROPERTIES AND ANTIMICROBIAL EFFECT OF SLOVAKIAN AND POLISH HONEY HAVING REGARD TO THE WATER ACTIVITY AND WATER CONTENT

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Author(s): Miroslava Kačániová | Lukáš Hleba | Malgorzata Džugan | Anna Pasternakiewicz | Vladimíra Kňazovická | Adriana Pavelková | Soňa Felsöciová | Jana Petrová | Katarína Rovná | Maciej Kluz | Dorota Grabek-Lejko

Journal: Journal of Microbiology, Biotechnology and Food Sciences
ISSN 1338-5178

Volume: 2;
Issue: 1;
Start page: 272;
Date: 2012;
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Keywords: Honey | microbiological contamination | antimicrobial activity | pathogens | water activity | moisture

ABSTRACT
The present of this study aimed to characterize forty honeys from apiarists available in the Slovakian and Polish apiarists in respect to microbial quality. The chemical parameters as water activity and water content of each honey sample were obtained to differentiate them, because these two factors are important of microorganisms contamination. Furthermore, the antimicrobial effect against two pathogenic bacteria (Escherichia coli and Bacillus cereus) and one yeast (Saccharomyces cerevisiae) was also studied. Concerning the chemical parameters, honey samples were found to meet European Legislation (EC Directive 2001/110) except for water content of four samples. Microbiologically, the commercial quality was considered good and all samples showed to be negative in respect to safety parameters. The antimicrobial activities of honey samples were tested by 10%, 25% and 50% (by mass per volume) concentration. The strongest antimicrobial effect was shown by 50% honey concentration against Escherichia coli.
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Tango Jona
Tangokurs Rapperswil-Jona