Propriétés physico-chimique et microbiologique de quelques miels produits dans le centre Algérien.

Abstract

The aim of this work was to study the physico-chemical and microbiological quality of five honey samples obtained from the Messaad region in 2022. Our honey samples are from different floral sources (Djabali, Djerdjir, Lebina, Chawkiat, Sedra). Analysis of the physico-chemical parameters of the honey studied shows an acid pH varying between 3.58 0.01 and 3.91 ± 0.01. The electrical conductivity values obtained are 218 0.01 and 695.33 ± 1.53 (uS/cm). Thus the absorbance values obtained vary between 0.101 ± 0.1 and 0.202± 0.00, an acidity of 17.16 ±1.04 to 30± 0.00 meq/kg and a water content of 13 ± 0.00 to 24.4 0.00 with a degree of Brix of 74 ± 0.00 to 88 ± 0.00%. The ash content is between 0.045 ± 0.02 and 0.175 ± 0.09%. The density is between 1.427 ± 0.02 and 1.4522 ± 0.05. Protein levels ranged from 1.359± 0.008 to 2.604 ± 0.008(g/100g honey) and the sugar values obtained were 6.49 ± 0.04 to 20.97 ± 0.05 (µg/ml). The values established by food codex are consistent with our results and the results obtained have shown that the honey varieties are of nectar origin. In vitro evaluation of the antibacterial activity of the five honey varieties by the Mueller hinton agar antibiogram test, on four types of bacterial strains shows that the bacterial strain Escherichia coli and selmonella typhimurium reveal a greater sensitivity for the honey variety Chawkiat with an inhibition zone of 14.75 ± 4.03 mm and 13.5 ± 2,08 mm respectively, the bacterial strain Staphylococcus aureus shows a greater sensitivity for the honey variety Sedra with an inhibition zone of 12,25 ± 3.21 mm, the bacterial strain Pseudomonas aeruginosa reveals a greater sensitivity for the honey variety Lebina with an inhibition zone of 9.25 ± 1.00 mm .