prikaz prve stranice dokumenta Microbiological quality and inhibitory potential of selected Croatian apiary honeys
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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. i 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, br. 2, 2015, str. 40-46. https://doi.org/10.17508/CJFST.2015.7.2.07

Gradvol, Vedran, Nikolina Atlaban, Lidija Lenart i Hrvoje Pavlović. "Microbiological quality and inhibitory potential of selected Croatian apiary honeys." Croatian journal of food science and technology 7, br. 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), str. 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]. 28.12.2015. [pristupljeno 25.04.2025.];7(2):40-46. doi: 10.17508/CJFST.2015.7.2.07

V. Gradvol, N. Atlaban, L. Lenart i H. Pavlović, "Microbiological quality and inhibitory potential of selected Croatian apiary honeys", Croatian journal of food science and technology, vol. 7, br. 2, str. 40-46, Prosinac 2015. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:729829. [Citirano: 25.04.2025.]

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Podaci o radu
Naslov (engleski)Microbiological quality and inhibitory potential of selected Croatian apiary honeys
AutorVedran Gradvol
AutorNikolina Atlaban
AutorLidija Lenart
AutorHrvoje Pavlović
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 7, br. 2, str. 40-46
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2015.7.2.07
URN:NBNurn:nbn:hr:109:729829
Datum objave publikacije2015-12-28
URL dokumentahttps://hrcak.srce.hr/150078
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-03-26 13:44:56