Influence of temperature and packaging type on quality parameters and antimicrobial properties during Yateí honey storage

Abstract Tetragonisca fiebrigi, is a bee of the subfamily Meliponidae traditionally known as Yateí. Its honey differs from the honey produced by Apis mellifera because it is less viscous, more acidic, has sweetness and particular aromas. It is important to know the behavior of yatei honey in different storage conditions, in order to preserve the characteristics of the honey and ensure the product as harmless. The objective was to determine the influence of temperature, packaging type and storage time of Yateí honey on antimicrobial properties, microbial (Total Mesophilic Aerobic and Mold and Yeast Count) and physicochemical parameters (pH, hydroxymethylfurfural (HMF), acidity, moisture content and diastase), with methodology of national and international standards. The antimicrobial effect was variable against strains of the genus Staphylococcus aureus. The most significant microbiological quality levels were Mold and Yeast counts (> 102 CFU / g). The physicochemical parameters with the most significant values were acidity (to: 42.5 meq acid/kg honey), moisture content (to: 26%) and HMF (to: 3.8mg/kg honey). Storage at refrigeration temperature maintained standard values close to Apis mellifera honey during 180 days; whereas at room temperature it was better to maintain antimicrobial power. No significant difference was found between plastic storage containers vs. glass.【摘要】费氏四角无刺蜂（Tetragonisca fiebrigi）隶属于Meliponidae亚科，传统俗称为Yateí。其产出的蜂蜜与西方蜜蜂（Apis mellifera）蜂蜜存在显著差异：黏度更低、酸度更高，且兼具独特甜味与特殊香气。为保留该蜂蜜的固有品质并确保产品食用安全，探究Yateí蜂蜜在不同贮藏条件下的品质变化规律具有重要意义。本研究旨在依据国内外标准方法，探究贮藏温度、包装类型及贮藏时长对Yateí蜂蜜抗菌性能、微生物指标（嗜温需氧菌总数与霉菌酵母菌计数）及理化指标（pH值、羟甲基糠醛（HMF）、酸度、水分含量与淀粉酶活性）的影响。结果显示，其对金黄色葡萄球菌（Staphylococcus aureus）菌株的抗菌效果存在差异；微生物指标中变化最显著的为霉菌酵母菌计数（>102 CFU/g）；理化指标中变化最显著的为酸度（最高达42.5 meq酸/kg蜂蜜）、水分含量（最高达26%）及羟甲基糠醛（最高达3.8 mg/kg蜂蜜）。贮藏试验表明，在冷藏温度下贮藏180天时，其各项指标可维持在接近西方蜜蜂蜂蜜的标准范围内；而室温贮藏则更利于保留蜂蜜的抗菌活性。此外，塑料与玻璃两种包装容器对蜂蜜品质的影响无显著差异。