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Microbiological and physicochemical analysis of yateí (Tetragonisca angustula) honey for assessing quality standards and commercialization.
Rev Argent Microbiol. 2014 Oct-Dec; 46(4):325-32.RA

Abstract

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/100g) and fructose (23.74 g/100g) 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.

Authors+Show Affiliations

Laboratorio de Microbiología de Alimentos y Biotecnología "Dr. Fernando O. Benassi", Facultad de Ciencias Exactas, Química y Naturales, Universidad Nacional de Misiones, Posadas, Misiones, Argentina. Electronic address: mima@fceqyn.unam.edu.ar.Laboratorio de Microbiología de Alimentos y Biotecnología "Dr. Fernando O. Benassi", Facultad de Ciencias Exactas, Química y Naturales, Universidad Nacional de Misiones, Posadas, Misiones, Argentina.Laboratorio de Microbiología de Alimentos y Biotecnología "Dr. Fernando O. Benassi", Facultad de Ciencias Exactas, Química y Naturales, Universidad Nacional de Misiones, Posadas, Misiones, Argentina.Laboratorio de Microbiología de Alimentos y Biotecnología "Dr. Fernando O. Benassi", Facultad de Ciencias Exactas, Química y Naturales, Universidad Nacional de Misiones, Posadas, Misiones, Argentina.Laboratorio de Microbiología de Alimentos y Biotecnología "Dr. Fernando O. Benassi", Facultad de Ciencias Exactas, Química y Naturales, Universidad Nacional de Misiones, Posadas, Misiones, Argentina.Laboratorio de Microbiología de Alimentos y Biotecnología "Dr. Fernando O. Benassi", Facultad de Ciencias Exactas, Química y Naturales, Universidad Nacional de Misiones, Posadas, Misiones, Argentina.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25576417

Citation

Pucciarelli, Amada B., et al. "Microbiological and Physicochemical Analysis of Yateí (Tetragonisca Angustula) Honey for Assessing Quality Standards and Commercialization." Revista Argentina De Microbiologia, vol. 46, no. 4, 2014, pp. 325-32.
Pucciarelli AB, Schapovaloff ME, Kummritz S, et al. Microbiological and physicochemical analysis of yateí (Tetragonisca angustula) honey for assessing quality standards and commercialization. Rev Argent Microbiol. 2014;46(4):325-32.
Pucciarelli, A. B., Schapovaloff, M. E., Kummritz, S., Señuk, I. A., Brumovsky, L. A., & Dallagnol, A. M. (2014). Microbiological and physicochemical analysis of yateí (Tetragonisca angustula) honey for assessing quality standards and commercialization. Revista Argentina De Microbiologia, 46(4), 325-32. https://doi.org/10.1016/S0325-7541(14)70091-4
Pucciarelli AB, et al. Microbiological and Physicochemical Analysis of Yateí (Tetragonisca Angustula) Honey for Assessing Quality Standards and Commercialization. Rev Argent Microbiol. 2014 Oct-Dec;46(4):325-32. PubMed PMID: 25576417.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Microbiological and physicochemical analysis of yateí (Tetragonisca angustula) honey for assessing quality standards and commercialization. AU - Pucciarelli,Amada B, AU - Schapovaloff,María E, AU - Kummritz,Silvana, AU - Señuk,Isabel A, AU - Brumovsky,Luis A, AU - Dallagnol,Andrea M, PY - 2014/05/05/received PY - 2014/09/29/accepted PY - 2015/1/11/entrez PY - 2015/1/13/pubmed PY - 2015/4/22/medline KW - Estándares de calidad KW - Microbiological parameters KW - Miel de yateí KW - Parámetros físico-químicos KW - Parámetros microbiológicos KW - Physicochemical parameters KW - Quality standards KW - Yateí honey SP - 325 EP - 32 JF - Revista Argentina de microbiologia JO - Rev Argent Microbiol VL - 46 IS - 4 N2 - 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/100g) and fructose (23.74 g/100g) 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. SN - 0325-7541 UR - https://www.unboundmedicine.com/medline/citation/25576417/Microbiological_and_physicochemical_analysis_of_yateí__Tetragonisca_angustula__honey_for_assessing_quality_standards_and_commercialization_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0325-7541(14)70091-4 DB - PRIME DP - Unbound Medicine ER -