Honey and microorganisms: Monitoring of microorganisms in Slovak honey by molecularbiological methods in relation to physicoch,Used

Honey and microorganisms: Monitoring of microorganisms in Slovak honey by molecularbiological methods in relation to physicoch,Used

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SKU: DADAX3847323105
Brand: LAP Lambert Academic Publishing
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Microbiology is still full of secrets and honey seems to be the indicator of bee state. This book is about primary sources of microorganisms in the honey; microbial quality of honey; correlations between the physicochemical properties and microbial parameters in honey; occurrence of Paenibacillus larvae and microbial dynamics in honey blended with pollen during storage. Microbial groups and counts differed in the honey compared with related materials (pollen and honeybees). Penicillia were the dominant genus of microscopic filamentous fungi found in honey. The highest absolute correlation coefficient value between the values of the physicochemical properties on one hand and the values of microbial parameters on the other was 0.40. Bacterial isolates originating from a brood comb with clinical symptoms of American foulbrood were identified as Paenibacillus larvae by biochemical and molecular genetics methods. Fermentation in the honey blended with pollen was observed after four months of storage at room temperature. The water content in the original honey sample was a critical factor. The result of this study will be of use in the field of research and in beekeeping.

⚠️ WARNING (California Proposition 65):

This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.

For more information, please visit www.P65Warnings.ca.gov.

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