Nur BOZBEYOGLU, Seher ARSLAN, Aykut GUVENSEN, Nazime MERCAN DOGAN

Bazı Türk Ballarının Bakteriyolojik, Fizikokimyasal ve Melissopalinolojik Analizi

Bu çalışmada arıcılardan ve pazarlardan alınan bazı Türk ballarının bakteriyolojik, fizikokimyasal ve melissopalinolojik özellikleri araştırılmıştır. Ballarda bakteri popülasyonunu belirlemek için Shigella spp., Salmonella spp., Clostridium spp., Paenibacillus larvae, Bacillus spp., toplam mezofilik ve koliform bakterileri taranmıştır. Test edilen örneklerin tümünde toplam koliform bakteri, Shigella spp. ve Salmonella spp. bulunamamıştır. Ayrıca, örneklerin çoğunda Clostridia, Bacillus ve Paenibacillus düşük seviyelerde bulunmuştur. Tüm örneklerin hidroksimetilfurfural (HMF), elektriksel iletkenlik, toplam asitlik, kül, nem, brix, toplam protein ve invert şeker içeriği sırasıyla; 0.71-175.18 mg/kg, 0.19-1.69 mS/cm, 23.00-46.46 meq/kg, %0.03-%0.89, %13.1-%19.4, %80.78-%85.08, %0.13-%0.18 ve %54.55-%71.52 aralığındadır. Melissopallinolojik analizler sonucunda 52 farklı polen türü bulunmuştur. Ballarda çok sayıda bulunan polen taksonları; Castanea sativa, Centaurea, Asteraceae, Brassicaceae, Ericaceae ve Fabaceae. Sonuçlara göre, çalışmada test edilen bal örneklerinin bakteriyolojik kalitesi iyidir. Ancak, mikrobiyolojik kaliteyi daha da iyileştirmek için üreticilerin ve mikrobiyologların işbirliği gereklidir.

Anahtar Kelimeler:

Bakteriyolojik analiz, Melissopalinolojik analiz, Fizikokimyasal analiz, Türk balları

Bacteriological, Physicochemical, and Melissopalynologic Properties of Some Turkish Honeys

The bacteriological, physicochemical, and melissopalynological properties of some Turkish honey samples obtained from beekeepers and markets were investigated in this study. Shigella spp., Salmonella spp., Clostridium spp., Paenibacillus larvae, Bacillus spp., total mesophilic and coliform bacteria were screened to determine bacterial populations in honeys. Total coliform bacteria, Shigella spp., and Salmonella spp. were not found. Furthermore, Clostridia, Bacillus and Paenibacillus were in low levels in most of the honey samples. For all samples, the contents of hydroxymethylfurfural (HMF), electrical conductivity, total acidity, ash, moisture, brix, total protein and invert sugar were varied from 0.71 to 175.18 mg/kg, 0.19 to 1.69 mS/cm, 23.00 to 46.46 meq/kg, 0.03% to 0.89%, 13.1% to 19.4%, 80.78% to 85.08%, 0.13% to 0.18%, 54.55% to 71.52%, respectively. As a result of the melissopalynological analyses, 52 different pollen species were found. Pollen taxa found in large numbers of honeys were as follows; Castanea sativa, Centaurea, Asteraceae, Brassicaceae, Ericaceae and Fabaceae. According to the results, honey samples tested in this study were good in bacteriological quality. But, we proposed that collaboration of producers and microbiologists is needed to further improve bacteriological quality.

Keywords:

Bacteriological analysis, Melissopalynological analysis, Physicochemical analysis, Turkish honeys,

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