prikaz prve stranice dokumenta Microbiological quality and inhibitory potential of selected Croatian apiary honeys
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Scientific paper - Original scientific paper
Microbiological quality and inhibitory potential of selected Croatian apiary honeys
Croatian journal of food science and technology, 7 (2015), 2; 40-46. https://doi.org/10.17508/CJFST.2015.7.2.07
Gradvol, Vedran; Atlaban, Nikolina; Lenart, Lidija; Pavlović, Hrvoje

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Gradvol, V., Atlaban, N., Lenart, L. & Pavlović, H. (2015). Microbiological quality and inhibitory potential of selected Croatian apiary honeys. Croatian journal of food science and technology, 7. (2), 40-46. doi: 10.17508/CJFST.2015.7.2.07

Gradvol, Vedran, et al. "Microbiological quality and inhibitory potential of selected Croatian apiary honeys." Croatian journal of food science and technology, vol. 7, no. 2, 2015, pp. 40-46. https://doi.org/10.17508/CJFST.2015.7.2.07

Gradvol, Vedran, Nikolina Atlaban, Lidija Lenart and Hrvoje Pavlović. "Microbiological quality and inhibitory potential of selected Croatian apiary honeys." Croatian journal of food science and technology 7, no. 2 (2015): 40-46. https://doi.org/10.17508/CJFST.2015.7.2.07

Gradvol, V., et al. (2015) 'Microbiological quality and inhibitory potential of selected Croatian apiary honeys', Croatian journal of food science and technology, 7(2), pp. 40-46. doi: 10.17508/CJFST.2015.7.2.07

Gradvol V, Atlaban N, Lenart L, Pavlović H. Microbiological quality and inhibitory potential of selected Croatian apiary honeys. Croatian journal of food science and technology [Internet]. 2015 December 28 [cited 2025 April 03];7(2):40-46. doi: 10.17508/CJFST.2015.7.2.07

V. Gradvol, N. Atlaban, L. Lenart and H. Pavlović, "Microbiological quality and inhibitory potential of selected Croatian apiary honeys", Croatian journal of food science and technology, vol. 7, no. 2, pp. 40-46, December 2015. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:729829. [Accessed: 03 April 2025]

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Metadata
Title (english)Microbiological quality and inhibitory potential of selected Croatian apiary honeys
AuthorVedran Gradvol
AuthorNikolina Atlaban
AuthorLidija Lenart
AuthorHrvoje Pavlović
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The quality of honey is mainly determined by its sensorial, chemical, physical and microbiological properties. The purpose of this research was to evaluate microbiological properties of 72 honey samples and to determine the number and/or presence of aerobic mesophilic and spore-forming bacteria, moulds, yeasts, sulphite-reducing clostridia, bacteria from the Enterobacteriaceae family and Staphylococcus aureus. Microbiological quality of tested samples was considered good and pathogenic bacteria were not present. Inhibitory potential of selected honey samples was also investigated. Among tested honey concentrations (0.1%, 5%, 10%, 25%, 50% and 75%), the final concentration of 75% had the highest potential. Honeydew and chestnut honey exhibited the strongest inhibitory effect against tested bacterial species, while the lowest inhibition was exhibited by linden (lime tree) honey. Comparing the samples of the same honey type, considerably different inhibitory activity can be detected. Overall, the most sensitive bacterium to the inhibitory effect of tested honey samples was S. aureus, while the most resistant one was Enterococcus faecalis.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 7, no. 2, pp. 40-46
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2015.7.2.07
URN:NBNurn:nbn:hr:109:729829
Publication2015-12-28
Document URLhttps://hrcak.srce.hr/150078
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-03-26 13:44:56