Microbiological and chemical characterization of honeys from central Argentina

The characterization of some honey samples from southern Córdoba (Argentina) was carried out on the basis of their microbiological ( Clostridium, fungi and yeasts), physical (colour) and chemical (carbohydrates, HMF, water and free acidity) analysis. The results showed that honeys produced in this r...

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Bibliographic Details
Published in:Food chemistry 2007, Vol.100 (4), p.1649-1653
Main Authors: Finola, Mónica S., Lasagno, Mirta C., Marioli, Juan M.
Format: Article
Language:English
Subjects:
Chemical analysis
Clostridium
food chemistry
food composition
food quality
Fungi
Honey
microbiological quality
Microbiology
microorganisms
physical properties
Yeast
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Summary:The characterization of some honey samples from southern Córdoba (Argentina) was carried out on the basis of their microbiological ( Clostridium, fungi and yeasts), physical (colour) and chemical (carbohydrates, HMF, water and free acidity) analysis. The results showed that honeys produced in this region are of good quality. HMF content and free acidity values were mostly low, indicating honey freshness. Most of the samples contained less than 20% water. Glucose and fructose accounted for more than 60% of the weight. The amount of yeast and fungi found in the honey samples was less than 1 × 10 2 CFU/g. Low quantities of vegetative cells and spores of Clostridia were found in some honey samples. A standardization and a rationalization of beekeeping techniques throughout southern Córdoba may further improve honey quality, and ensure it over the years.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2005.12.046