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https://doi.org/10.17508/CJFST.2015.7.2.07

Microbiological quality and inhibitory potential of selected Croatian apiary honeys

V. Gradvol ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Biology and Microbiology, Franje Kuhaca 20, HR-31000 Osijek, Croatia
Nikolina Atlaban ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Biology and Microbiology, Franje Kuhaca 20, HR-31000 Osijek, Croatia
Lidija Lenart ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Biology and Microbiology, Franje Kuhaca 20, HR-31000 Osijek, Croatia
H. Pavlović ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Biology and Microbiology, Franje Kuhaca 20, HR-31000 Osijek, Croatia

Puni tekst: engleski, pdf (544 KB) str. 40-46 preuzimanja: 416* citiraj
APA 6th Edition
Gradvol, V., Atlaban, N., Lenart, L. i Pavlović, H. (2015). Microbiological quality and inhibitory potential of selected Croatian apiary honeys. Croatian journal of food science and technology, 7 (2), 40-46. https://doi.org/10.17508/CJFST.2015.7.2.07
MLA 8th Edition
Gradvol, V., et al. "Microbiological quality and inhibitory potential of selected Croatian apiary honeys." Croatian journal of food science and technology, vol. 7, br. 2, 2015, str. 40-46. https://doi.org/10.17508/CJFST.2015.7.2.07. Citirano 19.09.2019.
Chicago 17th Edition
Gradvol, V., Nikolina Atlaban, Lidija Lenart i H. Pavlović. "Microbiological quality and inhibitory potential of selected Croatian apiary honeys." Croatian journal of food science and technology 7, br. 2 (2015): 40-46. https://doi.org/10.17508/CJFST.2015.7.2.07
Harvard
Gradvol, V., et al. (2015). 'Microbiological quality and inhibitory potential of selected Croatian apiary honeys', Croatian journal of food science and technology, 7(2), str. 40-46. https://doi.org/10.17508/CJFST.2015.7.2.07
Vancouver
Gradvol V, Atlaban N, Lenart L, Pavlović H. Microbiological quality and inhibitory potential of selected Croatian apiary honeys. Croatian journal of food science and technology [Internet]. 2015 [pristupljeno 19.09.2019.];7(2):40-46. https://doi.org/10.17508/CJFST.2015.7.2.07
IEEE
V. Gradvol, N. Atlaban, L. Lenart i H. Pavlović, "Microbiological quality and inhibitory potential of selected Croatian apiary honeys", Croatian journal of food science and technology, vol.7, br. 2, str. 40-46, 2015. [Online]. https://doi.org/10.17508/CJFST.2015.7.2.07

Sažetak
The quality of honey is mainly determined by its sensorial, chemical, physical and microbiological properties. The purpose of this research was to evaluate microbiological properties of 72 honey samples and to determine the number and/or presence of aerobic mesophilic and spore-forming bacteria, moulds, yeasts, sulphite-reducing clostridia, bacteria from the Enterobacteriaceae family and Staphylococcus aureus. Microbiological quality of tested samples was considered good and pathogenic bacteria were not present. Inhibitory potential of selected honey samples was also investigated. Among tested honey concentrations (0.1%, 5%, 10%, 25%, 50% and 75%), the final concentration of 75% had the highest potential. Honeydew and chestnut honey exhibited the strongest inhibitory effect against tested bacterial species, while the lowest inhibition was exhibited by linden (lime tree) honey. Comparing the samples of the same honey type, considerably different inhibitory activity can be detected. Overall, the most sensitive bacterium to the inhibitory effect of tested honey samples was S. aureus, while the most resistant one was Enterococcus faecalis.

Ključne riječi
honey; microbiological quality; inhibitory potential; pathogenic bacteria

Hrčak ID: 150078

URI
https://hrcak.srce.hr/150078

Posjeta: 572 *