Determination and confirmation of methyl p-hydroxybenzoate in royal jelly and other foods produced by the honey bee.

Methyl p-hydroxybenzoate (methyl paraben) in foods produced by the Honey Bee was determined by HPLC and confirmed by GC-MS. The compound was detected at a mean concentration of 22.3 +/- 6.8 mg/kg (between 14.2 and 31.9 mg/kg) in commercial royal jelly, but was not detected in honey, propolis or pollen lumps at the detection limit of 1 mg/kg. Fresh royal jelly collected from apiaries contained methyl p-hydroxybenzoate at a concentration of 20.3 +/- 4.7 mg/kg (between 12.5 and 31.7 mg/kg). These results indicate that the methyl p-hydroxybenzoate in royal jelly is not added but is a natural component.

[A simple method for differentiation of hydrogen sulfide-producing bacteria by the pH-dependent EDTA-sensitivity test].

The pH-dependent EDTA-sensitivity test was performed to differentiate several strains of bacteria forming black colonies by the production of hydrogen sulfide on TCBS (thiosulfate-citrate-bile salt-sucrose agar) medium (tentatively designated as hydrogen-sulfide production bacteria). Two halotorelant strains of 16 hydrogen sulfide-producing strains showed the same bacteriological properties and isoprenoid quinone type as did a reference strain of Proteus mirabilis and were classified into the EDTA-insensitive group as were P. mirabilis and P. vulgaris. On the other hand, the other 14 halophilic strains, showing similar but not identical bacteriological properties or the isoprenoid quinone type to those of Shewanella putrefaciens IFO 3908, were classified into the "EDTA-sensitive (at pH 5)" group as were some species of the genus Vibrio. By the same sensitivity test, S. putrefaciens IFO 3908 was classified into the "EDTA-sensitive (at any pH)" group. These results indicate that the pH-dependent EDTA-sensitivity test is useful for differentiation of bacterial isolates producing hydrogen sulfide and having similar bacteriological properties.