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Evaluation of food type introduced to the honeybee colonies on contamination of extracted honey with microorganisms
Other Title(s)
تقييم نوع الغذاء المقدم لطوائف نحل العسل على تلوث العسل المفروز بالكائنات الحية الدقيقة
Parallel Title
تقييم نوع الغذاء المقدم لطوائف نحل العسل على تلوث العسل المفروز بالكائنات الحية الدقيقة
Joint Authors
Khalil, Raudaa Ramadan
al-Sharif, Muhammad Said Muhammad
Abd al-Ghaffar, Naji Yasin
Source
Arab Universities Journal of Agricultural Sciences
Issue
Vol. 26, Issue 2 (31 Dec. 2018), pp.735-742, 8 p.
Publisher
Ain Shams University Faculty of Agriculture
Publication Date
2018-12-31
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Topics
Abstract EN
The aim of the present work to study the effect of food types (sugar syrup fortified with Garlic (Allium sativum), Lemon (Citrus limon), Garlic plus Lemon), pollen grains and plain sugar syrup (1:1)) on contamination of honey with bacteria, fungi and yeasts.
The data indicated that application of sugar syrup plus extracts of garlic, lemon, garlic plus lemon or bee pollen led to decrease population of bacteria, fungi and yeasts compared with control treatment (plain sugar syrup 1:1).
The fungi were the least population in all the treatments compared with bacteria and yeasts, meanwhile population of bacteria were moderately and the yeasts were the most occurrence.
Garlic plus lemon treatment was the most effective against population of microorganisms, but garlic and lemon separate were moderately effective and bee pollen treatment was the least effective compared with other treatments.
According to isolation and identification procedures, three bacterial species (Bacillus brevis, Bacillus cereus and Clostridium botulism), four fungal species (Aspergillus apis, Aspergillus niger, Cladosporium sp.
and Penicillium sp.) and three yeasts species (Debaromyces sp., Lipomyces sp.
and Saccharomyces sp.) were determined according to cultural, morphological and physiological characters.
Cladosporium botulism bacterium was the most frequency compared with other bacteria species, but Aspergillus apis fungus was the most frequency compared with other fungi species and Lipomyces sp.
was the most frequency compared with other yeasts
American Psychological Association (APA)
Khalil, Raudaa Ramadan& al-Sharif, Muhammad Said Muhammad& Abd al-Ghaffar, Naji Yasin. 2018. Evaluation of food type introduced to the honeybee colonies on contamination of extracted honey with microorganisms. Arab Universities Journal of Agricultural Sciences،Vol. 26, no. 2, pp.735-742.
https://search.emarefa.net/detail/BIM-940602
Modern Language Association (MLA)
Khalil, Raudaa Ramadan…[et al.]. Evaluation of food type introduced to the honeybee colonies on contamination of extracted honey with microorganisms. Arab Universities Journal of Agricultural Sciences Vol. 26, no. 2 (2018), pp.735-742.
https://search.emarefa.net/detail/BIM-940602
American Medical Association (AMA)
Khalil, Raudaa Ramadan& al-Sharif, Muhammad Said Muhammad& Abd al-Ghaffar, Naji Yasin. Evaluation of food type introduced to the honeybee colonies on contamination of extracted honey with microorganisms. Arab Universities Journal of Agricultural Sciences. 2018. Vol. 26, no. 2, pp.735-742.
https://search.emarefa.net/detail/BIM-940602
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-940602