Erzurum İline Ait Bal Örneklerinin Mikrobiyolojik ve Fizikokimyasal Karakterizasyonu

Yıl 2023, , 28 - 33, 28.09.2023

Memnune Şengül , Mustafa Şengül , Ahmet Dodoloğlu

https://doi.org/10.5152/FSER.2023.1240824

Öz

Bu çalışmada, oda sıcaklığında saklanan ve Erzurum ilinden toplanan 20 adet bal örneğinin fizikokimyasal ve mikrobiyolojik özellikleri incelenmiştir. Örneklerin nem içeriği %13,80 ile %20,60 arasında, kırılma indisi 1,4850 ile 1,5023 arasında, kül değeri %0,026 ile %0,495 arasında, pH 3,11 ile 4,58 arasında, toplam asitlik 14,61 meq/kg ile 53,44 meq/kg arasında, toplam şekerler %63,89 ile %86,49, indirgen şekerler %53,38 ile %78,29 ve sükroz %0,45 ile %21,66, diastaz aktivitesi 0 ile 38,5 °G, 5-Hidroksimetilfurfural 0,77 ile 5,76 mg/kg arasında değiştiği tespit edilmiştir. L*, a*, ve b* renk parametreleri sırasıyla 36,04-57,12-1,92 ile 7,46 ve 2,69-22,91 aralığında belirlenmiştir. Toplam aerobik mezofilik bakteri, maya ve küf ve ozmofilik maya sayılarının en az ve en yüksek değerleri sırasıyla 1,5 × 10 ile 1,3 × 103, <10 ile 2,6 × 102, <10 ile 4,0 × 102 cfu/g olarak belirlenmiştir. Diğer taraftan analiz edilen örneklerde termofilik Bacillus sporları ve koliform bakteri sayılarının <10 kob/g olarak belirlenmiştir.

Anahtar Kelimeler

Renk, diastaz aktivitesi, HMF, bal, mikrobiyolojik özellikler, şeker

Microbiological and Physicochemical Characterization of Honey Samples from Erzurum

Öz

In this study, the physico-chemical and microbiological characteristics of 20 honey samples stored at room temperature and collected from Erzurum province (Turkey) was studied. Moisture content varied from 13.80% to 20.60%, refractive index from 1.4850 to 1.5023, ash value from 0.026% to 0.495%, pH from 3.11 to 4.58, total acidity from 14.61 meq/kg to 53.44 meq/kg, total sugars from 63.89% to 86.49%, reducing sugars 53.38% to 78.29% and sucrose from 0.45% to 21.66%, diastase activity from 0 to 38.5 °G, 5-Hyd roxym ethyl furfu ral from 0.77 to 5.76 mg/kg. The color parameters L*, a*, and b* determined using a colorimeter were within the range of 36.04–57.12, −1.92 to 7.46, and 2.69–22.91, respectively. The least and the highest of total aerobic mesophilic bacteria, fungi (yeasts and molds), and osmophilic yeast counts were determined to be 1.5 × 10 to 1.3 × 103, <10 to 2.6 × 102, <10 to 4.0 × 102 cfu/g, respectively. However, thermophilic Bacillus spores and coliform bacteria counts were found to be <10 cfu/g in analyzed samples.

Anahtar Kelimeler

Color, diastase activity, HMF, honey, microbiological properties, sugar

Kaynakça

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