Microbiological and physicochemical analysis of yateí (Tetragonisca angustula) honey for assessing quality standards and commercialization.

PUCCIARELLI, A.; SCHAPOVALOFF, M.E.; KUMMRITZ, S.; SEÑUK, I.A.; BRUMOVSKY, L.A.; DALLAGNOL, A.M.

REVISTA ARGENTINA DE MICROBIOLOGíA

ASOCIACION ARGENTINA MICROBIOLOGIA

Lugar: Buenos Aires; Año: 2014 vol. 46 p. 325 - 332

0325-7541

Due to the interest in the production and trading of honey from yateí (Tetragonisca angustula) 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, yatei 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 yeasts 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 A. mellifera honey; hence, different quality standards could be implemented to facilitate its marketing.