Molecular identification of major bacteria in honey and the effect of microwave treatment on its microbial quality and antibacterial activity

IF 1.9 Q2 AGRICULTURE, MULTIDISCIPLINARY AIMS Agriculture and Food Pub Date : 2022-01-01 DOI:10.3934/agrfood.2022037

Z. Jaradat, Batool Khataybeh, Abdull Majid Al Ghzawi, Qutaiba Ababneh, Anas Al Nabusli

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引用次数: 3

Abstract

The objectives of this study were to assess the microbial quality of honey, evaluate the effect of microwaves on microbial survival, and assess the antibacterial activity of honey. Bacteria, yeast and mold were evaluated in samples before and after microwave treatment. Dominant bacterial contaminants were also identified. The antibacterial activity of honey was assessed against nine pathogens using an agar well diffusion assay. The minimum inhibitory concentration was determined for four honey samples that exhibited the highest antibacterial activity. In addition, one sample of Manuka honey was tested to compare its microbial load as well as its antibacterial activity to local honey samples. Sequencing using 16S rRNA gene was used for the identification of dominant bacteria. The average standard plate count, yeasts and molds were 286.5,161.0 and 25.5 CFU/g, respectively. Microwave treatment decreased microbial populations gradually with increasing power levels and exposure times. The present study indicated that raw honey had a significant antibacterial activity which decreased following microwave treatment. The identity of 125 isolates was confirmed with Bacillus being most frequently isolated.

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蜂蜜中主要细菌的分子鉴定及微波处理对蜂蜜微生物品质和抗菌活性的影响

本研究的目的是评估蜂蜜的微生物品质，评估微波对微生物存活的影响，以及评估蜂蜜的抗菌活性。对微波处理前后样品中的细菌、酵母菌和霉菌进行了检测。优势细菌污染物也被确定。采用琼脂孔扩散法测定蜂蜜对9种病原菌的抑菌活性。测定了四种具有最高抑菌活性的蜂蜜样品的最低抑菌浓度。此外，对一份麦卢卡蜂蜜样品进行了测试，以比较其微生物负荷以及与当地蜂蜜样品的抗菌活性。采用16S rRNA基因测序鉴定优势菌。标准平板、酵母和霉菌的平均计数分别为286.5161.0和25.5 CFU/g。微波处理随着功率水平和暴露时间的增加，微生物数量逐渐减少。本研究表明，原料蜂蜜具有显著的抗菌活性，但微波处理后抗菌活性降低。125株分离株的鉴定结果表明，芽孢杆菌是最常见的分离株。

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来源期刊

AIMS Agriculture and Food AGRICULTURE, MULTIDISCIPLINARY-

CiteScore

3.70

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： AIMS Agriculture and Food covers a broad array of topics pertaining to agriculture and food, including, but not limited to:  Agricultural and food production and utilization  Food science and technology  Agricultural and food engineering  Food chemistry and biochemistry  Food materials  Physico-chemical, structural and functional properties of agricultural and food products  Agriculture and the environment  Biorefineries in agricultural and food systems  Food security and novel alternative food sources  Traceability and regional origin of agricultural and food products  Authentication of food and agricultural products  Food safety and food microbiology  Waste reduction in agriculture and food production and processing  Animal science, aquaculture, husbandry and veterinary medicine  Resources utilization and sustainability in food and agricultural production and processing  Horticulture and plant science  Agricultural economics.