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

Mazruei Arani, N. and Emam-Djomeh, Z. and Asemi, Z. and Tavakolipour, H. and Sharafati Chaleshtori, R. and Alizadeh, S.-A. (2019) Physiochemical and microbial properties of honey containing heat-resistant Bacillus coagulans T11. Journal of Food Measurement and Characterization.

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

Item Type: Article
Additional Information: cited By 0
Uncontrolled Keywords: Chemical analysis; Functional food; Image quality; Thermal logging, Bacillus coagulans; Electrical conductivity; Environmental temperature; Functional products; Honey; Microbial characteristics; Newtonian behavior; Simulated gastrointestinal conditions, Bacteriology
Subjects: Nutrition
Biochemistry, Genetics and Molecular Biology
Divisions: Faculty of Medicine > Basic Sciences > Department of Nutrition
Depositing User: ART . editor
Date Deposited: 05 May 2019 12:31
Last Modified: 05 May 2019 12:31

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