Survivability of lactic acid bacteria in some monofloral Turkish honeys
7. Uluslararası Muğla Arıcılık ve Çam Balı Kongresi, Muğla, Türkiye, 15 - 19 Kasım 2022, ss.182, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Basıldığı Şehir: Muğla
- Basıldığı Ülke: Türkiye
- Sayfa Sayıları: ss.182
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Karadeniz Teknik Üniversitesi Adresli: Evet
Özet
The goal of this study was to determine the lactic acid bacteria count of some monofloral Turkish honey types produced from the diverse regions of Türkiye. Lactic acid bacteria (LAB) are extensively distributed in nature, and commonly accepted as safe (GRAS) food grade microorganisms exploited as probiotics that confer health benefits on the host. Honeybees have a various LAB microbiota obtained via pollen and nectar consumption and contact with the old bees of the colony. Therefore, their honeybee products contain these salubrious bacterias. Honey is a natural, sweet and flavourful food containing approximately 200 substances including sugars (which are the major components), enzymes, amino acids, organic acids, carotenoids, vitamins, minerals, and aromatic substances. Its complex composition varies according to the bee species, geographical region, available floral source and storage conditions. According to floral sources, a honey sample whose one pollen type represented >45% of the total number of pollen grains is identified as monofloral honey. Researchers have focused on studies on the physicochemical and phenolic compositions of these honeys. It appears very attractive to examine the lactic acid bacteria enumeration of monofloral Turkish honeys. Man Rose Sharp (MRS) broth or agar is the common commercial medium used for lactic acid bacteria enumeration. MRS medium may not support the growth of all lactic acid bacteria in honey, which is abundant in carbohydrates, mainly fructose and glucose. For this reason, lactic acid bacteria counts will be performed using MRS agar, MRS agar with fructose, Fructose yeast peptone (FYP) agar mediums in this study. There are limited studies on the viability of lactic acid bacteria in monofloral honeys. This report will be broaden knowledge by highlighting the importance of containing lactic acid bacteria in honey which possess high sugar content and exhibite antibacterial properties.