Low Heating Effects on The Total Microbial Activity and Physico-Chemical Properties of Stingless Bee (Heterotrigona itama) Honey
Lee Chuen Ng et.al.
International Islamic University Malaysia, Kuantan, Pahang, Malaysia,
Malaysian Applied Biology (2023) 52(1): 43-52
The results of this study suggest that low heat treatment (45 °C) of Stingless Bee Honey (SBH) can be an effective way to improve the microbiological and physiochemical properties of SBH. The reduction in moisture content of SBH helps to reduce the growth of the microorganism population and the total microbial activity. Results reveal that low heat treatment at 45 °C for 120 min can be considered as a possible treatment to maintain the quality of SBH. Further increasing the heating duration of SBH is also suggested to reduce the water content in SBH below 20% to extend the shelf life through limiting the microbiological activity and growth in the SBH.
Key research findings:
● The volume of the sample that was processed was 200 mL.
● Low heat treatment (45 °C) of stingless bee honey (SBH) significantly reduced the total microbial activity, moisture content, electrical conductivity (EC), pH, and free acidity.
● The total microbial activity was detected as significantly correlated to bacterial and fungal populations, moisture content, EC, pH, and free acidity of low heat-treated SBH.
● Low heat treatment at 45 °C for 120 min was efficient to reduce the total microbial activity, total acidity, and increasing the pH of SBH.
