Microbiological and Physicochemical Quality of Honeys from South and South-West of Niger

Laredj Hocine^{1, 2,} , Berakaa Tefiel², Ali Moustapha², Amine Allaoui² and Kheïra Benamara²

¹Laboratory of Agro-Biotechnology and Nutrition in Semi-Arid Areas

²Faculty of Science of Nature and Life, University Ibn Khaldoun Tiaret, Algeria

Cite this paper:
Laredj Hocine, Berakaa Tefiel, Ali Moustapha, Amine Allaoui and Kheïra Benamara. Microbiological and Physicochemical Quality of Honeys from South and South-West of Niger. Journal of Food and Nutrition Research. 2018; 6(6):406-413. doi: 10.12691/jfnr-6-6-9

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: Schizosaccharomyces plombe, Zygosaccharomyces rouxii, Kluyveromyces thermotolerans, Saccharomyces cerevisiae and the isolated molds are: Aspergillus (Asp) fumigatus, Asp. candidus, Asp. niger, Asp. versicolor Asp. nidulans and Mucor. 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).

Keywords:
quality microbiological physicochemical honey Niger

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