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Study Concerning The Honey Qualities In Transylvania Region

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  • Maria Popa

    (1 Decembrie 1918 University of Alba Iulia)

  • Mihaela Vica

    (1 Decembrie 1918 University of Alba Iulia)

  • Roxana Axinte

    (1 Decembrie 1918 University of Alba Iulia)

  • Mirel Glevitzky

    (Veterinary Health County Departament Alba)

  • Simona Varvara

    (1 Decembrie 1918 University of Alba Iulia)

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    Abstract

    The sources of micro-organisms (yeasts and fungi) found in honey are nectar andpollen, honey processing areas, equipments that have not been properly cleaned or wrappings. There are few types of yeast in honey and the most common are Saccharomyces melis, whichgrows in media with water content over 20-25% and Saccharomyces rosei, which can ferment inmedia with 60% carbohydrates. Yeasts can produce microbiological faults in honey with more than102 cells /g honey, stored at temperatures over 15 0C (Sindilar, E., 2000). Fungi can come from dust contamination, from the water with which installations orcontainers are washed and to a smaller degree, they can come from the honeybees. If they arefound in honey in a vegetative state, they can metabolise carbohydrates, amino-acids and evenpollen, causing various organoleptic changes (taste and smell of mildew). The present paper is a comparative microbiological and physical-chemical analysis ofvarious types of honey (polyfloral, tilia, acacia, sunflower, and honeydew) collected frombeekeepers The results have enabled us to make correlations between moisture, acidity, pH and themicrobiological characteristics of the tested honey samples and processors.

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    Bibliographic Info

    Article provided by Faculty of Sciences, "1 Decembrie 1918" University, Alba Iulia in its journal Annales Universitatis Apulensis Series Oeconomica.

    Volume (Year): 2 (2009)
    Issue (Month): 11 ()
    Pages: 49

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    Handle: RePEc:alu:journl:v:2:y:2009:i:11:p:49

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    Keywords: quality; product quality; honey quality;

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