Bacteriological, Physicochemical, and Melissopalynologic Properties of Some Turkish Honeys

Yıl 2019, Cilt: 17 Sayı: 2, 167 - 175, 02.09.2019

Nur Bozbeyoglu Seher Arslan , Aykut Guvensen , Nazime Mercan Dogan

https://doi.org/10.24323/akademik-gida.613557

Cited By: 2

Öz

The bacteriological, physicochemical, and
melissopalynological properties of some Turkish honey samples obtained from
beekeepers and markets were investigated in this study. Shigella spp., Salmonella
spp., Clostridium spp., Paenibacillus larvae, Bacillus spp.,
total mesophilic and coliform bacteria were screened to determine bacterial
populations in honeys. Total coliform bacteria, Shigella spp., and Salmonella
spp. were not found. Furthermore, Clostridia,
Bacillus and Paenibacillus were in low levels in most of the honey samples. For
all samples, the contents of hydroxymethylfurfural (HMF), electrical
conductivity, total acidity, ash, moisture, brix, total protein and invert
sugar were varied from 0.71 to 175.18 mg/kg, 0.19 to 1.69 mS/cm, 23.00 to 46.46
meq/kg, 0.03% to 0.89%, 13.1% to 19.4%, 80.78% to 85.08%, 0.13% to 0.18%, 54.55%
to 71.52%, respectively. As a result of the melissopalynological analyses, 52
different pollen species were found. Pollen taxa found in large numbers of honeys
were as follows; Castanea sativa, Centaurea, Asteraceae, Brassicaceae, Ericaceae and Fabaceae.
According to the results, honey samples tested in this study were good in bacteriological
quality. But, we proposed that collaboration of producers and microbiologists
is needed to further improve bacteriological quality.

Anahtar Kelimeler

Bacteriological analysis, Melissopalynological analysis, Physicochemical analysis, Turkish honeys

Destekleyen Kurum

The Scientific Research Council of Pamukkale University

Proje Numarası

2012FBE025

Teşekkür

We would like to thank to the Scientific Research Council of Pamukkale University, Turkey, for the research grant 2012FBE025.

Bazı Türk Ballarının Bakteriyolojik, Fizikokimyasal ve Melissopalinolojik Analizi

Öz

Bu çalışmada arıcılardan ve pazarlardan alınan bazı Türk ballarının
bakteriyolojik, fizikokimyasal ve melissopalinolojik özellikleri
araştırılmıştır. Ballarda bakteri popülasyonunu belirlemek için Shigella spp., Salmonella spp., Clostridium
spp., Paenibacillus larvae, Bacillus spp., toplam mezofilik ve
koliform bakterileri taranmıştır. Test edilen
örneklerin tümünde toplam koliform bakteri, Shigella
spp. ve Salmonella spp. bulunamamıştır.
Ayrıca, örneklerin çoğunda Clostridia,
Bacillus ve Paenibacillus düşük seviyelerde bulunmuştur. Tüm örneklerin hidroksimetilfurfural (HMF), elektriksel iletkenlik,
toplam asitlik, kül, nem, brix, toplam protein ve invert şeker içeriği
sırasıyla; 0.71-175.18 mg/kg, 0.19-1.69 mS/cm, 23.00-46.46
meq/kg, %0.03-%0.89, %13.1-%19.4, %80.78-%85.08, %0.13-%0.18 ve %54.55-%71.52 aralığındadır. Melissopallinolojik analizler sonucunda 52 farklı polen
türü bulunmuştur. Ballarda çok sayıda bulunan polen taksonları; Castanea sativa, Centaurea, Asteraceae, Brassicaceae, Ericaceae ve Fabaceae. Sonuçlara göre, çalışmada test edilen bal örneklerinin bakteriyolojik kalitesi
iyidir.
Ancak, mikrobiyolojik kaliteyi daha da iyileştirmek
için üreticilerin ve mikrobiyologların işbirliği gereklidir.

Anahtar Kelimeler

Bakteriyolojik analiz, Melissopalinolojik analiz, Fizikokimyasal analiz, Türk balları

Proje Numarası

2012FBE025

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