Determination of the some physicochemical and microbiological properties of honey produced in different regions of our country

In this study, some physicochemical and microbiological properties of 10 honey samples (9 blossom honeys, 1 honeydew honey) produced in different regions of Turkey were investigated and molecular characterization of yeasts isolated from samples was performed. According to the results of physicochemical analyses of honeys the moisture content of 9,89% to 15,30%, total dry matter content of 84,69% to 90,10%, water soluble dry matter content of 79,05% to 84,85%, pH value of 3,37 to 4,19, titration acidity value of 8,17 to 13,59 meq/kg, color density (L, a, b) value of 24,74 to 64,26; of -2,53 to 32,64; of 13,97 to 67,41, water activity value of 0,55 to 0,62 and HMF content of 2,01 to 73,59 mg/kg were present. In the samples of honey, moisture and total dry matter, water soluble dry matter, pH, titration acidity, color density (L, a, b), water activity and HMF amount were found to be significantly different (p<0,05) . As a result of microbiological analysis, total coliforms, osmophilic-osmotolerant yeast and spore-forming bacteria were not detected in honey samples. Total aerobic mesophilic bacteria and total yeast counts were between 3,6x102-1,02x105 cfu/g, 1x101-4,8x102 cfu/g, respectively and yeast was not detected in 2 samples. For the mould count, the values were between 1x101-1,9x105 cfu/g and mould was observed only in 4 samples. As a result of the microbiological analyses, the microbial profile was found to be low. With respect to the molecular characterization of yeasts, the yeast was isolated from honey samples was a single species and determined as Wickerhamomyces anomalus. Keywords: Honey, molecular characterization, yeast, physicochemical properties