Staff View: Exploring Microbial Diversity in Green Honey from Pulau Banggi Sabah: A Preliminary Study

Exploring Microbial Diversity in Green Honey from Pulau Banggi Sabah: A Preliminary Study

The microbiological composition of honey can include microorganisms that are beneficial or harmful to human health. Therefore, it is essential to investigate the microbiological quality of different honey types available in the market. However, there is limited information available on the analysis,...

Full description

Saved in:

Bibliographic Details
Main Authors:	Nanthini Rajindran, Roswanira Abdul Wahab, Nurul Huda, Habeebat Adekilekun Oyewusi, Ida Bagus Wayan Gunam, Amir Husni Mohd Shariff, Norjihada Izzah Ismail, Fahrul Huyop
Format:	Article
Language:	English English
Published:	Biology Department, University of BrawijayaVeteran Str.Malang, Indonesia 2024
Subjects:	QL461-599.82 Insects SF521-539.8 Bee culture
Online Access:	https://eprints.ums.edu.my/id/eprint/40777/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/40777/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/40777/ http://dx.doi.org/10.11594/jtls.14.01.02
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my.ums.eprints.40777
record_format	eprints
spelling	my.ums.eprints.407772024-08-21T08:47:29Z https://eprints.ums.edu.my/id/eprint/40777/ Exploring Microbial Diversity in Green Honey from Pulau Banggi Sabah: A Preliminary Study Nanthini Rajindran Roswanira Abdul Wahab Nurul Huda Habeebat Adekilekun Oyewusi Ida Bagus Wayan Gunam Amir Husni Mohd Shariff Norjihada Izzah Ismail Fahrul Huyop QL461-599.82 Insects SF521-539.8 Bee culture The microbiological composition of honey can include microorganisms that are beneficial or harmful to human health. Therefore, it is essential to investigate the microbiological quality of different honey types available in the market. However, there is limited information available on the analysis, isolation, and characterization of honey associated microbes, especially for green honey from Banggi Island. Green honey is sourced from underground areas within the island's forest. This study aimed to assess the microbiological quality of raw (freshly collected) and processed green honey by examining the presence of bacteria, yeast, molds, and pathogens. The results revealed that raw green honey had a slightly higher total plate count (770 ± 0.03 cfu/g) compared to processed green honey (640 ± 0.02 cfu/g). Both raw and processed green honey contained Lactobacillus spp. with counts of 350 ± 0.02 cfu/g and 160 ± 0.02 cfu/g, respectively. Bacillus count was higher in raw green honey (110 ± 0.01 cfu/g) compared to processed green honey (5 ± 0.01 cfu/g). Molds were only detected in raw green honey, while osmophilic yeast counts were higher in raw green honey (16000 ± 0.03 cfu/g) compared to processed green honey (120 ± 0.02 cfu/g). Mesophilic bacteria, thermophilic bacteria, coliforms, E. coli, and Staphylococcus aureus were not detected in either raw or processed green honey. Furthermore, green honey was free from pathogenic bacteria such as Salmonella spp., Listeria spp., and Shigella spp. Bacteria isolated from green honey included Lysinibacillus macrolides, Lysinibacillus boronitolerans, Paenibacillus cineris, Paenibacillus favisporus, and Bacillus oleronius, none of which were pathogenic. This study identified important microorganisms present in green honey, which have the potential to provide beneficial effects without posing any harm to human health. Biology Department, University of BrawijayaVeteran Str.Malang, Indonesia 2024 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/40777/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/40777/2/FULL%20TEXT.pdf Nanthini Rajindran and Roswanira Abdul Wahab and Nurul Huda and Habeebat Adekilekun Oyewusi and Ida Bagus Wayan Gunam and Amir Husni Mohd Shariff and Norjihada Izzah Ismail and Fahrul Huyop (2024) Exploring Microbial Diversity in Green Honey from Pulau Banggi Sabah: A Preliminary Study. Journal of Tropical Life Science, 14 (1). pp. 13-20. ISSN 2087-5517 http://dx.doi.org/10.11594/jtls.14.01.02
institution	Universiti Malaysia Sabah
building	UMS Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Malaysia Sabah
content_source	UMS Institutional Repository
url_provider	http://eprints.ums.edu.my/
language	English English
topic	QL461-599.82 Insects SF521-539.8 Bee culture
spellingShingle	QL461-599.82 Insects SF521-539.8 Bee culture Nanthini Rajindran Roswanira Abdul Wahab Nurul Huda Habeebat Adekilekun Oyewusi Ida Bagus Wayan Gunam Amir Husni Mohd Shariff Norjihada Izzah Ismail Fahrul Huyop Exploring Microbial Diversity in Green Honey from Pulau Banggi Sabah: A Preliminary Study
description	The microbiological composition of honey can include microorganisms that are beneficial or harmful to human health. Therefore, it is essential to investigate the microbiological quality of different honey types available in the market. However, there is limited information available on the analysis, isolation, and characterization of honey associated microbes, especially for green honey from Banggi Island. Green honey is sourced from underground areas within the island's forest. This study aimed to assess the microbiological quality of raw (freshly collected) and processed green honey by examining the presence of bacteria, yeast, molds, and pathogens. The results revealed that raw green honey had a slightly higher total plate count (770 ± 0.03 cfu/g) compared to processed green honey (640 ± 0.02 cfu/g). Both raw and processed green honey contained Lactobacillus spp. with counts of 350 ± 0.02 cfu/g and 160 ± 0.02 cfu/g, respectively. Bacillus count was higher in raw green honey (110 ± 0.01 cfu/g) compared to processed green honey (5 ± 0.01 cfu/g). Molds were only detected in raw green honey, while osmophilic yeast counts were higher in raw green honey (16000 ± 0.03 cfu/g) compared to processed green honey (120 ± 0.02 cfu/g). Mesophilic bacteria, thermophilic bacteria, coliforms, E. coli, and Staphylococcus aureus were not detected in either raw or processed green honey. Furthermore, green honey was free from pathogenic bacteria such as Salmonella spp., Listeria spp., and Shigella spp. Bacteria isolated from green honey included Lysinibacillus macrolides, Lysinibacillus boronitolerans, Paenibacillus cineris, Paenibacillus favisporus, and Bacillus oleronius, none of which were pathogenic. This study identified important microorganisms present in green honey, which have the potential to provide beneficial effects without posing any harm to human health.
format	Article
author	Nanthini Rajindran Roswanira Abdul Wahab Nurul Huda Habeebat Adekilekun Oyewusi Ida Bagus Wayan Gunam Amir Husni Mohd Shariff Norjihada Izzah Ismail Fahrul Huyop
author_facet	Nanthini Rajindran Roswanira Abdul Wahab Nurul Huda Habeebat Adekilekun Oyewusi Ida Bagus Wayan Gunam Amir Husni Mohd Shariff Norjihada Izzah Ismail Fahrul Huyop
author_sort	Nanthini Rajindran
title	Exploring Microbial Diversity in Green Honey from Pulau Banggi Sabah: A Preliminary Study
title_short	Exploring Microbial Diversity in Green Honey from Pulau Banggi Sabah: A Preliminary Study
title_full	Exploring Microbial Diversity in Green Honey from Pulau Banggi Sabah: A Preliminary Study
title_fullStr	Exploring Microbial Diversity in Green Honey from Pulau Banggi Sabah: A Preliminary Study
title_full_unstemmed	Exploring Microbial Diversity in Green Honey from Pulau Banggi Sabah: A Preliminary Study
title_sort	exploring microbial diversity in green honey from pulau banggi sabah: a preliminary study
publisher	Biology Department, University of BrawijayaVeteran Str.Malang, Indonesia
publishDate	2024
url	https://eprints.ums.edu.my/id/eprint/40777/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/40777/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/40777/ http://dx.doi.org/10.11594/jtls.14.01.02
_version_	1809140092192686080
score	13.211869

Exploring Microbial Diversity in Green Honey from Pulau Banggi Sabah: A Preliminary Study

Similar Items