Journal of Food Measurement and Characterization

, Volume 13, Issue 3, pp 1917–1923 | Cite as

Physiochemical and microbial properties of honey containing heat-resistant Bacillus coagulans T11

  • Navid Mazruei Arani
  • Zahra Emam-Djomeh
  • Zatollah Asemi
  • Hamid Tavakolipour
  • Reza Sharafati ChaleshtoriEmail author
  • Sabihe-Alsadat Alizadeh
Original Paper


The present work was assumed to evaluate the physicochemical and microbial characteristics of honey containing heat-resistant Bacillus coagulans T11 (HBC) samples. The HBC sample exhibited a Newtonian behavior with higher viscosity rate than the control honey (without B. coagulans T11) sample. The results from chemical analysis revealed that ash, proline, acidity, insoluble solid, pH and electrical conductivity (EC) of HBC sample were more than control honey sample (p < 0.05). Results showed B. coagulans T11 in honey was resistant to simulated gastrointestinal conditions. The viable counts of bacteria in HBC decreased after 120 days at the environmental temperature (24 ± 2 °C), but were not lower than 6 logs CFU/g. The present findings suggest that honey containing B. coagulans T11 can be used as a beneficial and functional product in the food industry.


Honey Bacillus coagulans Quality Functional food 



The present study was supported by Research Deputy of Kashan University of Medical Sciences, Kashan, Iran. Special thanks to Gaz Sekkeh Company for providing probiotic and control honey.

Compliance with ethical standards

Conflict of interest

The authors declare that there are no conflicts of interest.


  1. 1.
    T.A.D.G. Machado, M.E.G. de Oliveira, M.I.F. Campos, P.O.A. de Assis, E.L. de Souza, M.S. Madruga, M.T.B. Pacheco, M.M.E. Pintado, R.D.C.R. do Egypto, LWT 80, 221–229 (2017)CrossRefGoogle Scholar
  2. 2.
    R. Karimi, S. Sohrabvandi, A.M. Mortazavian, Compr Rev Food Sci Food Saf. 11(5), 437–452 (2012)CrossRefGoogle Scholar
  3. 3.
    A. Boussaid, M. Chouaibi, L. Rezig, R. Missaoui, F. Donsí, G. Ferrari, S. Hamdi, Int. J. Food Prop. 18(12), 2624–2637 (2015)CrossRefGoogle Scholar
  4. 4.
    M. Ferreiro-González, E. Espada-Bellido, L. Guillén-Cueto, M. Palma, C.G. Barroso, G.F. Barbero, Talanta 188, 288–299 (2018)CrossRefGoogle Scholar
  5. 5.
    S.M. Kadri, R. Zaluski, R. de OliveiraOrsi, Food Chem. 218, 237–241 (2017)CrossRefGoogle Scholar
  6. 6.
    J.M. Alvarez-Suarez, S. Tulipani, D. Díaz, Y. Estevez, S. Romandini, F. Giampieri, E. Damiani, P. Astolfi, S. Bompadre, M. Battino, Food Chem. Toxicol. 48, 2490–2499 (2010)CrossRefGoogle Scholar
  7. 7.
    S. Arabmoazzen, A. Sarkaki, G. Saki, M.A. Mirshekar, Iran J. Basic Med. Sci. 18(8), 745–751 (2015)Google Scholar
  8. 8.
    K.F. Azman, R. Zakaria, Z. Othman, C.B. Abdul Aziz, J. Taibah Univ. Med. Sci. 12(3), 273–284 (2018)CrossRefGoogle Scholar
  9. 9.
    Y. Wu, Y. Shao, B. Song, W. Zhen, Z. Wang, Y. Guo, M.S. Shahid, W. Nie, J. Anim. Sci. Biotechnol. (2018) Google Scholar
  10. 10.
    E.P. Nyangale, S. Farmer, H.A. Cash, D. Keller, D. Chernoff, G.R. Gibson, J. Nutr. 145(7), 1446–1452 (2015)CrossRefGoogle Scholar
  11. 11.
    J. Endres, A. Clewell, K. Jade, T. Farber, J. Hauswirth, A. Schauss, Food Chem. Toxicol. 47(6), 1231–1238 (2009)CrossRefGoogle Scholar
  12. 12.
    L.R. Fitzpatrick, J.S. Small, W.H. Greene, K.D. Karpa, D. Keller, Gut Pathog. 3, 16 (2011)CrossRefGoogle Scholar
  13. 13.
    Y. Yu, C. Wang, A. Wang, W. Yang, F. Lv, F. Liu, B. Liu, C. Sun, Fish Shellfish Immunol. 73, 75–83 (2018)CrossRefGoogle Scholar
  14. 14.
    L. Juszczak, R. Socha, J. Rożnowski, T. Fortuna, K. Nalepka, Food Chem. 113(2), 538–542 (2009)CrossRefGoogle Scholar
  15. 15.
    P.M. da Silva, C. Gauche, L.V. Gonzaga, A.C.O. Costa, R. Fett, Food Chem. 196, 309–323 (2016)CrossRefGoogle Scholar
  16. 16.
    ISIRI, Honey—Specification and Test Methods (Institute of Standards and Industrial Research of Iran (ISIRI), 2013). Accessed Nov 2018
  17. 17.
    ISIRI, Honey—Determination of Proline (Institute of Standards and Industrial Research of Iran (ISIRI), 2008). Accessed Nov 2018
  18. 18.
    H. Chen, D. Ma, Y. Li, Y. Liu, Y. Wang, Acta Univ. Cibiniensis Ser. E Food Technol. 21(1), 23–34 (2017)CrossRefGoogle Scholar
  19. 19.
    ISIRI, Probiotic Microorganisms-Specifications and In Vitro Test Methods (Institute of Standards and Industrial Research of Iran (ISIRI), 2014). Accessed Nov 2018
  20. 20.
    F. Sharafati Chaleshtori, M. Taghizadeh, M. Rafieian-kopaei, R. Sharafati Chaleshtori, J. Food Process. Preserv. 40(3), 396–404 (2016)CrossRefGoogle Scholar
  21. 21.
    M. Ramzi, M. Kashaninejad, A.R. Mahoonak, S. Razavi, Iran. Food Sci. Technol. Res. J. 11(4), 392 (2015)Google Scholar
  22. 22.
    H. Gheysari, S.A. Hamidian, Iran. Food Sci. Technol. Res. J. 8(2), 57–69 (2009)Google Scholar
  23. 23.
    A. Palop, J. Raso, R. Pagan, S. Condon, F.J. Sala, Int. J. Food Microbiol. 46(3), 243–249 (1999)CrossRefGoogle Scholar
  24. 24.
    K.R. Pandey, P.S. Shinde, B.V. Vakil, Int. J. Curr. Microbiol. Appl. Sci. 4(4), 343–355 (2015)Google Scholar
  25. 25.
    M. Majeed, K. Nagabhushanam, S. Natarajan, A. Sivakumar, T. Eshuis-de Ruiter, Booij J. Y.P. Veurink, A. de Vries, Furqan, World J. Microbiol. Biotechnol. (2016). Google Scholar
  26. 26.
    W.C. Vong, S.Q. Liu, LWT. 100, 196–204 (2019)CrossRefGoogle Scholar
  27. 27.
    A.B. Shori, Food Biosci. 13, 1–8 (2016)CrossRefGoogle Scholar
  28. 28.
    K.Y. Yoon, E.E. Woodams, Y.D. Hang, J Microbiol. 42(4), 315–318 (2004)Google Scholar
  29. 29.
    R.F. de Miranda, M.M. de Paula, G.M. da Costa, C.E. Barão, A.C.R. da Silva, R.S.L. Raices, R.G. Gomes, T.C. Pimentel, LWT. (2019). Google Scholar

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Food Science and Technology, North Tehran BranchIslamic Azad UniversityTehranIran
  2. 2.Department of Food Science, Technology and Engineering Faculty of Agricultural Engineering and TechnologyUniversity of TehranTehranIran
  3. 3.Research Center for Biochemistry and Nutrition in Metabolic DiseasesKashan University of Medical SciencesKashanIran
  4. 4.Department of Food Science and Technology, Sabzevar BranchIslamic Azad UniversitySabzevarIran
  5. 5.Department of Research and DevelopmentSekkeh Gaz CompanyIsfahanIran

Personalised recommendations