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