Microbiological and Physicochemical Characterization of Honey Samples from Erzurum

Memnune Şengül; Mustafa Şengül; Ahmet Dodoloğlu

Makale detayları

Microbiological and Physicochemical Characterization of Honey Samples from Erzurum

Yazarlar:

Memnune Şengül | Mustafa Şengül | Ahmet Dodoloğlu

Yayıncı:

Ataturk University

Ana Başlıklar:

Gıda Bilimleri (Diğer)

Dergi:

Gıda Bilimi ve Mühendisliği Araştırmaları Vol.2 Issue 2, pp.28-33

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001310279

pISSN:

2980-1451

Anahtar kelimeler:

Özet:

 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 meqkg to 53.44 meqkg, 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 mgkg. The color parameters L, a, and b determined using a colorimeter were within the range of 36.0457.12, 1.92 to 7.46, and 2.6922.91, 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 cfug, respectively. However, thermophilic Bacillus spores and coliform bacteria counts were found to be 10 cfug in analyzed samples.

 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 meqkg to 53.44 meqkg, 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 mgkg. The color parameters L, a, and b determined using a colorimeter were within the range of 36.0457.12, 1.92 to 7.46, and 2.6922.91, 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 cfug, respectively. However, thermophilic Bacillus spores and coliform bacteria counts were found to be 10 cfug in analyzed samples.

 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 meqkg to 53.44 meqkg, 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 mgkg. The color parameters L, a, and b determined using a colorimeter were within the range of 36.0457.12, 1.92 to 7.46, and 2.6922.91, 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 cfug, respectively. However, thermophilic Bacillus spores and coliform bacteria counts were found to be 10 cfug in analyzed samples.

 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 meqkg ile 53,44 meqkg 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 mgkg 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 cfug olarak belirlenmiştir. Diğer taraftan analiz edilen örneklerde termofilik Bacillus sporları ve koliform bakteri sayılarının 10 kobg olarak belirlenmiştir.

Makale detayları

Microbiological and Physicochemical Characterization of Honey Samples from Erzurum

Yazarlar:

Memnune Şengül | Mustafa Şengül | Ahmet Dodoloğlu

Yayıncı:

Ataturk University

Ana Başlıklar:

Gıda Bilimleri (Diğer)

Dergi:

Gıda Bilimi ve Mühendisliği Araştırmaları Vol.2 Issue 2, pp.28-33

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001310279

pISSN:

2980-1451

Color

diastase activity

HMF

honey

microbiological properties

sugarRenk

diastaz aktivitesi

HMF

bal

mikrobiyolojik özellikler

şeker

Sayı

Makale detayları

Yazarlar: Memnune Şengül | Mustafa Şengül | Ahmet Dodoloğlu

Yayıncı: Ataturk University

Ana Başlıklar: Gıda Bilimleri (Diğer)

Dergi: Gıda Bilimi ve Mühendisliği Araştırmaları Vol.2 Issue 2, pp.28-33

Belge Tipi: Makale

Yayın Tarihi: 9/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001310279

pISSN: 2980-1451

Sayı

Yazarlar:

Memnune Şengül | Mustafa Şengül | Ahmet Dodoloğlu

Yayıncı:

Ataturk University

Ana Başlıklar:

Gıda Bilimleri (Diğer)

Dergi:

Gıda Bilimi ve Mühendisliği Araştırmaları Vol.2 Issue 2, pp.28-33

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001310279

pISSN:

2980-1451