Relationship Between Storage Periods and microorganisms (Bacteria, Fungi and Yeasts) In Honey
M., A., Khalil, R., Ramadan, H. (2018). Relationship Between Storage Periods and microorganisms (Bacteria, Fungi and Yeasts) In Honey. EKB Journal Management System, 10(1), 77-84. doi: 10.21608/eajbsg.2018.17855
Ali M. A. M.; Rawdaa R. Khalil; H. M. Ramadan. "Relationship Between Storage Periods and microorganisms (Bacteria, Fungi and Yeasts) In Honey". EKB Journal Management System, 10, 1, 2018, 77-84. doi: 10.21608/eajbsg.2018.17855
M., A., Khalil, R., Ramadan, H. (2018). 'Relationship Between Storage Periods and microorganisms (Bacteria, Fungi and Yeasts) In Honey', EKB Journal Management System, 10(1), pp. 77-84. doi: 10.21608/eajbsg.2018.17855
M., A., Khalil, R., Ramadan, H. Relationship Between Storage Periods and microorganisms (Bacteria, Fungi and Yeasts) In Honey. EKB Journal Management System, 2018; 10(1): 77-84. doi: 10.21608/eajbsg.2018.17855

Relationship Between Storage Periods and microorganisms (Bacteria, Fungi and Yeasts) In Honey

Egyptian Academic Journal of Biological Sciences, G. Microbiology
Article 7, Volume 10, Issue 1, June 2018, Page 77-84  XML PDF (620.69 K)
Document Type: Original Article
DOI: 10.21608/eajbsg.2018.17855
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Authors
Ali M. A. M.1; Rawdaa R. Khalil2; H. M. Ramadan3
11- Plant protection Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
2Plant protection Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
3Plant protection Department, Faculty of Agriculture, Tanta University, Egypt
Abstract
The   relationship between storage periods and microorganisms (bacteria, fungi and   yeasts) in honey samples was evaluated. Ripe honey was collected from honey   bee colonies fed on natural flowers available in the study area in addition   plain sugar syrup (1:1). The population was 1.40, 1.80, 2.53, 3.47 and 4.90   colony/sample for bacteria; 0.30, 0.50, 0.90 1.60 and 2,20 colony/sample for   fungi and 2.70, 3.10, 3.90, 4.50 and 7.20 colony/sample for yeasts in honey   samples stored at zero, 3, 6, 9 and 12 months, respectively. According to   isolation and identification procedures of microorganisms in tested honey   samples, three bacteria types Bacillus brevis, Bacillus cereus   and Clostridium botulism, four fungi types Aspergillus apis, Aspergillus   niger, Cladosporium sp. and Penicillium sp. and three   yeasts types Debaromyces sp., Lipomyces sp. and Saccharomyces   sp. were determined according to cultural, morphological and   physiological characters. The data also summarized that, fungi were the least   population when compared with bacteria and yeasts. Clostridium botulism   bacterium was the most frequency (%) compared with other bacteria types. A.   apis fungus was the most frequency (%) compared with other fungi types   and Lipomyces sp. yeast was the most frequency, meanwhile the yeast   Saccharomyces sp. was the least frequency. The data also summarized that,   the population and frequency (%) of microorganisms increased as increasing   the storage period.
Keywords
Honey; Storage; microorganisms; Bacteria; fungi; yeasts
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