Malaysian Applied Biology Journal

  • Increase font size
  • Default font size
  • Decrease font size

46_03_12

E-mail Print PDF

Malays. Appl. Biol. (2017) 46(3): 89–96

MICROBIOLOGICAL QUALITY AND pH CHANGES OF HONEY

PRODUCED BY STINGLESS BEES, Heterotrigona itama AND

Geniotrigona thoracica STORED AT AMBIENT TEMPERATURE

MOHD NIZAM LANI1*, AMIRAH HAZIRAH ZAINUDIN1, SHAMSUL BAHRI ABDUL RAZAK1,

AZLINA MANSOR2 and ZAITON HASSAN3

1School of Food Science and Technology, Universiti Malaysia Terengganu (UMT),

21030 Kuala Nerus, Terengganu, Malaysia

2Enzyme and Fermentation Technology Programme (BT03), Biotechnology and

Nanotechnology Research Centre, MARDI Headquarters,

43400 Serdang, Selangor, Malaysia

3Faculty of Science and Technology, Universiti Sains Islam Malaysia (USIM),

Bandar Baru Nilai, 71800 Nilai, Negeri Sembilan, Malaysia

*Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Accepted 18 September 2017, Published online 4 October 2017

 

ABSTRACT

The Meliponini honey is one type of stingless bee honey. Although honey has been widely used as a natural remedy, understanding on how storage affect the microbiological quality and pH in stingless honey is still scarce. This study was carried out to determine the microbial quality of honey produced by stingless bees, Heterotrigona itama and Geniotrigona thoracica during ambient storage for 6 weeks. The changes in microbiological analysis was determined for Aerobic Plate Count (APC), yeast count and Bacillus count. Lactic acid bacteria (LAB) were isolated using three types of media, namely, MRS agar, MRS agar with 0.8% CaCO3 and MRS agar with 1% glucose. Detection of Clostridium was done using anaerobic egg-yolk agar and cook meat medium. Results showed that Aerobic Plate Count ranged between 102 to 105 CFU/g for both samples. However, yeast count showed the range between 102 to 106 CFU/g, which higher than APC. Both honey samples showed low in Bacillus count. The LAB counts on three media were significantly higher for the first month of storage, then decreased gradually after fifth week. Storage of honey had reduced the pH in both honey samples to pH 2. Clostridium was not detected in all samples.

Key words: Microbiological quality, pH change, ambient storage, Lactic Acid Bacteria, stingless bee honey

 

Latest MABJ issue

Vol 46(3) October 2017

Table of content

Latest news!

According to MyCite 2014 report, MABJ ranked 95 out of 142 Malaysian journals in terms of yearly impact factor.