@article{jfnr2018669,
author={{Hocine, Laredj and Tefiel, Berakaa and Moustapha, Ali and Allaoui, Amine and Benamara, Khe?ra},
title={Microbiological and Physicochemical Quality of Honeys from South and South-West of Niger},
journal={Journal of Food and Nutrition Research},
volume={6},
number={6},
pages={406--413},
year={2018},
url={http://pubs.sciepub.com/jfnr/6/6/9},
issn={2333-1240},
abstract={With all the complexity of the biological composition of honey, our work focused on the microbiological (bacteriological and mycological) and physicochemical characterization of Nigerian honeys. The results showed a satisfactory bacteriological composition of honey samples in accordance with the standards, high mold and a very high yeast load making these honeys of mediocre quality and unfit for human consumption. Isolated yeast species: <i>Schizosaccharomyces plombe, Zygosaccharomyces rouxii, Kluyveromyces thermotolerans, Saccharomyces cerevisiae</i> and the isolated molds are: <i>Aspergillus</i><i> (Asp)</i><i> fumigatus, Asp</i><i>.</i><i> candidus, Asp</i><i>.</i><i> niger, Asp</i><i>.</i><i> versicolor Asp</i><i>.</i><i> nidulans</i> and <i>Mucor</i>. The study revealed that all honeys had pH, water content, electrical conductivity, ash content, free acidity, respectively, ranging within 3.8-4.95, 47.2-20 %,  0.484-0.669 mS/cm, 0.143-0.262 g/100g, 41.7-83.05 meq/kg. The quality of Nigerian honeys can be improved by applying Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP).},
doi={10.12691/jfnr-6-6-9}
publisher={Science and Education Publishing}
}