Honey as a natural preservative of milk.
Indian J Exp Biol
;
2007 May; 45(5): 459-64
Artigo
em Inglês
| IMSEAR
| ID: sea-63080
ABSTRACT
The anti-bacterial property and preservative nature of honey has been studied by evaluating the role of hydrogen peroxide in these properties, against bacterial strains isolated and identified from pasteurized milk samples. The antibacterial property of honey examined by agar incorporation assay and turbidometry, indicated a concentration dependent inhibition of bacterial growth in all catalase negative strains in comparison with catalase positive strains, highlighting a probable role of hydrogen peroxide. Samples of commercial milk stored at 40C in presence of honey were shown to inhibit opportunistic bacterial growth better compared to samples stored without honey. Due to the bactericidal property of hydrogen peroxide and its preservative nature, honey which is chiefly a combination of various sugars and hydrogen peroxide, can be used a preservative of milk samples.
Texto completo:
DisponíveL
Índice:
IMSEAR (Sudeste Asiático)
Assunto principal:
Bactérias
/
Catalase
/
Testes de Sensibilidade Microbiana
/
Leite
/
Viabilidade Microbiana
/
Conservação de Alimentos
/
Mel
/
Peróxido de Hidrogênio
/
Animais
/
Antibacterianos
Tipo de estudo:
Estudos de avaliação
Idioma:
Inglês
Revista:
Indian J Exp Biol
Ano de publicação:
2007
Tipo de documento:
Artigo
Similares
MEDLINE
...
LILACS
LIS