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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
  • 54 Downloads

Abstract

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.

Keywords

Honey Bacillus coagulans Quality Functional food 

Notes

Acknowledgements

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.

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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

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