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Home > Archive>Volume , Issue 6, 2025 >42-49. DOI:10.12441/spyswjs.20231130003
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Determination of Microorganisms and Analysis of Factors Influencing Osmophilic Yeasts in Apis cerana Honey
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1.Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China;2.State Key Laboratory of Resource Insects, Beijing 100093, China;3.Key Laboratory of Bee Products for Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Beijing 100093, China;4.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China

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    Abstract:

    [Objective] This study determined the mold count, total plate count, and osmophilic yeast count in Apis cerana honey and explored the correlations of osmophilic yeasts with quality parameters and storage conditions of the honey.[Method] A total of 105 Apis cerana honey samples were used for the determination of mold count, total plate count, and osmophilic yeast count, as well as odor, moisture, phenolic acids, and carbohydrates. The correlations between quality indexes and osmophilic yeasts and the effects of different storage conditions on osmophilic yeast count were explored.[Result] Among the 105 samples, 1, 1, and 67 samples showed the mold count, total plate count, and osmophilic yeast count exceeding the national standards. All the samples with osmophilic yeast count exceeding the national standard had a peculiar smell, and their moisture mass fractions were all higher than 18.54%. The mass fractions of moisture and glycerol had correlations with osmophilic yeast count (P<0.01), and the mass fractions of phenolic acids, fructose, and glucose were correlated with osmophilic yeast count (P<0.05). Different storage temperatures affected the growth of osmophilic yeasts in the samples. At lower storage temperatures (4~7 ℃ and 15~20 ℃), the growth of osmophilic yeasts was slow, while at higher storage temperatures (29~38 ℃), the osmophilic yeast count showed an upward trend to exceed the national standard.[Conclusion] This study provides an important reference for the quality evaluation and quality control of Apis cerana honey.

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SONG Mei, LI Hongxia, LIU Zhaolong, QIAO Dong, LI Na, CHEN Lanzhen. Determination of Microorganisms and Analysis of Factors Influencing Osmophilic Yeasts in Apis cerana Honey[J]. Journal of Food Science and Biotechnology,2025,(6):42-49.

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History
  • Received:November 30,2023
  • Revised:February 06,2024
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  • Online: October 11,2025
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