Microbiological and Physicochemical Characterization of Honey Samples from Erzurum

Yıl 2023, Cilt: 2 Sayı: 2, 28 - 33, 28.09.2023

Memnune Şengül , Mustafa Şengül , Ahmet Dodoloğlu

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

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

Erzurum İline Ait Bal Örneklerinin Mikrobiyolojik ve Fizikokimyasal Karakterizasyonu

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

Kaynakça

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