SciELO - Scientific Electronic Library Online

 
vol.46 issue4Frequency and antimicrobial resistance of Acinetobacter species in a university hospital of Buenos Aires CityBacteriophage cocktail reduces Salmonella enterica serovar Enteritidis counts in raw and smoked salmon tissues author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

  • Have no cited articlesCited by SciELO

Related links

Share


Revista argentina de microbiología

Print version ISSN 0325-7541

Abstract

PUCCIARELLI, Amada B et al. Microbiological and physicochemical analysis of yateí (Tetragonisca angustula) honey for assessing quality standards and commercialization. Rev. argent. microbiol. [online]. 2014, vol.46, n.4, pp.325-332. ISSN 0325-7541.

Due to the interest in the production and trading of yateí (Tetragonisca angustula) honey in the province of Misiones, Argentina, in this work we assessed microbiological and physicochemical parameters in order to contribute to the elaboration of standards for quality control and promote commercialization. Results showed that yateí honey samples had significantly different microbiological and physicochemical characteristics in comparison to established quality standards for Apis mellifera honey. Thus, we observed that values for pH (3.72), glucose (19.01 g/100 g) and fructose (23.74 g/100 g) were lower than A. mellifera quality standards, while acidity (79.42 meq/kg), moisture (24%), and mould and yeast count (MY) (3.02 log CFU/g) were higher. The acid content was correlated with glucose (R2=0.75) and fructose (R2=0.68) content, and also with mould and yeast counts (R2=0.45) to a lesser extent. The incidence of microorganisms in yateí honey samples reached 42.85% and 39% for Clostridium sulfite-reducers and Bacillus spp., respectively. No C. botulinum or B. cereus cells were detected. Enterococcus spp. and Staphylococcus spp. incidence was similar (ca. 7.14%), whereas Escherichia coli and Salmonella spp. were not detected. We conclude that the microbiological and physicochemical properties of yateí honey are different from those of A. mellifera honey; hence, different quality standards could be implemented to promote its commercialization.

Keywords : Yateí honey; Microbiological parameters; Physicochemical parameters; Quality standards.

        · abstract in Spanish     · text in English     · English ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License