Exploration of natural microflora from stingless bee honey harvested from Limau Manis area, Padang, West Sumatra, Indonesia

##plugins.themes.bootstrap3.article.sidebar##

PDF
Issue
Vol. 25 No. 9 (2024)
Section
Articles
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

##plugins.themes.bootstrap3.article.main##

NURMIATI NURMIATI ♥
Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Andalas. Limau Manis, Padang 25163, West Sumatra, Indonesia
HENNY HERWINA
Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Andalas. Limau Manis, Padang 25163, West Sumatra, Indonesia
PERIADNADI PERIADNADI
Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Andalas. Limau Manis, Padang 25163, West Sumatra, Indonesia
MUHAMMAD NAZRI JANRA
Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Andalas. Limau Manis, Padang 25163, West Sumatra, Indonesia
RANTI HIDAYAT
Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Andalas. Limau Manis, Padang 25163, West Sumatra, Indonesia
TRI WIDYA EDELWIS
Department of Biology Education, Faculty of Teacher Training and Education, Universitas Raja Ali Haji Maritime. Jl. Politeknik Km. 24, Tanjung Pinang 29115, Kepulauan Riau, Indonesia

Abstract

Abstract. Nurmiati N, Herwina H, Periadnadi P, Janra MN, Hidayat R, Edelwis TW. 2024. Exploration of natural microflora from stingless bee honey harvested from Limau Manis area, Padang, West Sumatra, Indonesia. Biodiversitas 25: 2908-2916. The natural microflora in stingless bee honey has been explored in three stingless bee species: Tetragonula laeviceps Smith, 1857; Heterotrigona itama Cockerell, 1918; and Geniotrigona thoracica Smith, 1857. This study aimed to identify and analyze the proportions of natural microflora in stingless bee honey. The study used a survey method, with data being descriptively analyzed and presented. The focus was on identifying microflora groups of bacteria and yeast in the honey from these three stingless bee species. Proteolytic bacteria Microflora types were identified based on the medium used: GPA+CaCO3 for acidic microbes, SMA for proteolytic bacteria, and ethanol+CaCO3 for acetic acid microbes. The pour plate method was used to count the microbes. T. laeviceps honey (pH 3.3, sugar level 45% Brix) contained a total of 163.6×104 CFU/mL microflora (161.6×104 CFU/mL bacteria and 2×104 CFU/mL yeast). In contrast, honey from H. itama (pH 3.4, sugar level 57% Brix) harbored a total of 156.7 x 104 CFU/mL microflora (155.7×104 CFU/mL bacteria and 1×104 CFU/mL yeast) and G. thoracica honey (pH 3.7, sugar level 70% Brix) contained 129.6×104 CFU/mL bacteria only. Acidic (A) and proteolytic (P) bacteria were observed in honey samples from T. laeviceps (A= 69.3×104 CFU/mL; P= 36×104 CFU/mL), G. thoracica (A= 53.6×104 CFU/mL; P= 40×104 CFU/mL), and H. itama (A= 67.0×104 CFU/mL; P= 38.6×104 CFU/mL). Acidic and proteolytic bacteria were present in all three honey samples. In conclusion, the microflora composition in stingless bee honey varies across species, with bacteria being the dominant group in all samples. The pH and sugar content of honey may influence the microbial load, indicating a possible link between honey properties and microbial diversity.

##plugins.themes.bootstrap3.article.details##

References
Crane E. 1990. Honey from honeybees and other insect. Ethology Ecology & Evolution. 3 (sup 1): 100-105.
Keeling LK, Gonyou HW 2001. Social behaviour in farm animals.CABI Publishing. p. 69.ISBN0-8519-397-4
Sihombing DTH. 1997. Ilmu ternak lebah madu. Cetakan ke 2. Gadjah Mada University Press. Yogyakarta.
Nadhilla NF. 2014. The activity of antibacterial agent of honey against Staphylococcus aureus. Journal MedicaL of Lampung University. Volume 3 Nomor 7.
Free JB. 1982. Bees and Mnkind. Geoge Allen & Unkwin, London.
Tukshita L, Chen YLS, Chen YL, Wong KY, Peng CC. Antioxidant and Antibacterial Capacity of Stingless Bee Honey
from Borneo (Sarawak). Journal of Asia-Pacific Entomology. 21: 563-570.
Wahyuni N. 2005. Karakteristik Kimia dan Organoleptik Minuman Instan Madu Bubuk dengan Penambahan Tepung Kerabang Telur Sebagai Sumber Kalsium. Program Studi Teknologi Hasil Ternak, Fakultas Peternakan, Ins. Pertanian Bogor. Bogor.
Rio YBP, Djamal A, Asterina. 2012. Perbandingan efek antibakteri madu asli sikabu dengan madu lubuk minturun terhadap Escherichia coli dan Staphylococcus aureus in vitro. Andalas jurnal of health. Universitas Andalas. Padang. Vol 1 (2).
Chin NL, Tan SW, Chua LS, Yusof YA, Kek SP. 2014. Total phenolic contents and colour intensity of malaysian
honeys from the Apis spp. and Trigona spp. Bees. Agriculture and Agricultural Science Procedia, 2, 150–155. doi: 10.1016/j.aaspro.2014.11.022
Piotraszewska-Paj?k A, Gliszczy?ska-?wig?o A. 2015. Directions of colour changes of nectar honeys depending on
honey type and storage conditions. Journal of Apicultural Science, 59(2), 51–61. doi: 10.1515/JAS-2015-0019.
Rao PV, Krishnan KT, Salleh N, Gan NSH. 2016. Biological and therapeutic effects of honey produced by honey bees
and stingless bees: a comparative review. Brazillian Journal of Pharmacognosy. 26: 657-664.
Chaven S. 2014. Chapter 11- Honey, Confectionery and Bakery Product Food Safety Management.
Rozanska H, Osek J. 2012. Effect of storage microbiological quality of honey. Bull Vet Inst Pulawy 56. Department of
Hygiono of Food of Animal Origin, National Veterinanry Research Institute, Pulawy. Polandia.
Bogdonov S. 2011. The Honey Book, Chapter 5. Bee Product Science.
Grabowski NT, Klein G. 2015. Microbiology and food-borne phatogens in honey. Critical Review in Food Science and
Nutrition 21 (1): 1-38.
Hadioetmono RS. 1993. Mikrobiologi Dasar Dalam Praktek : teknik dan Prosedur Dasar Laboratorium. PT. Gramedia
Pustaka Utama. Jakarta.
Snowdon JA, dan Cliver DO. 1996. Microorganisms in honey. Intl. J. Food Microbiology. 31:1-26.
Souza B, Roubik D, Barth O, Heard T, Enriquez E, Carvalho C, Villas-Boaz J, Marchini L, Locatelli J, Persano-Oddo L,Muradian LA, Bogdanov S, Vit P. 2006. Composition of stingless bee honey: Setting quality standards. Interciencia, 31(12):867–875.
Chanchao C. 2009. Antimicrobial activity by Trigona laeviceps (stingless bee) honey from Thailand. Journal Med Sci.
(3): 364-369.
Nofrianty R. Azima F, Eliyasmi R. 2013. Pengaruh penambahan madu terhadap mutu yoghurt jagung. Jurnal
Aplikasi Tekonologi Pangan. Fakultas Teknologi Pertanian. Universitas Andalas. Padang Vol 2 No 2.
Jaya F. 2017. Produk – produk lebah madu dan hasil olahannya. Malang. UB Press.
De Sausa JMB, De Souza EL, Marques G, de Toledo Benassi M, Gullón B, Pintado MM, Magnani M. 2016.
Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region. LWT-Food Science and Technology, 65, 645–651.
Karnia I, Hamidah S, Rahmat A. 2019. Pengaruh masa simpan madu kelulut (Trigona sp.) terhadap kadar gula
pereduksi dan keasaman. Jurnal Sylva Scienteae, 2(6), 1094– 1099.
Suhaela A, Noor, Ahmad A. 2007. Effect Of Heating and Storage Time Level 5- (Hydroxy Methyl) Furan-2- Karbaldehida (HMF) In Honey Origin Mallawa. International journal Marina Chimica Acta.17(2): 1-50.
Bogdanov S, Ruoff K, Oddo LP. 2004. Physico-chemical methods for the characterization of unifloral honeys: A Review. Apidologie 35:71-81. DOI: 10.1051/apido:2004047.
Kunajakr A, Aporn W, Duangtip M, Sukon T. 2008. Sreening and identification of lactic acid bacteria producing
antimicrobial compounds from pig gastrointestinal traccts. KMITL Sci. Tech J. 8 (1): 8-11.
Root AI, Root ER. 2005. The ABC and Zyx of Bee Culture. Kessinger Publishing.
Hasan AEZ, Artika IM, Abidin S. 2014. Produksi asam laktat dan pola pertumbuhan bakteri asam laktat dengan
pemberian dosis rendah propolis trigona spp asal pandeglang indonesia. Current Biochemistry. Departemen Biokimia, Institut Pertanian Bogor. Bogor. Vol 1 (3): 126 – 135.
Sukartiko AB. 1986. Prosesing madu lebah. Prosiding lokakarya pembudidayaan lebah madu untuk peningkatan
kesejahteraan masyarakat. Sukabumi.
Karina AN, Husein DR, Johannes E, Nawir NH. 2016. Isolasi dan karaterisasi bakteri proteolitik dari saluran
pembuangan limbah industri tahu. Jurusan Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam. Universitas Hasanuddin. Makassar.
Pastor MD, Lorda GS, Baltti A. 2001. Protease obtention using bacillus substills 344 and amaranth seed meal
medium at different aeration ratio. Braz J Microbiol. 32: 1-8.
Nelson RW, Couto CG. 2009. Small animal internal medicine 4th edition. Philadelphia: Mosby Elsevier. 443-445.
Periadnadi. 2003. Vorkommen und Stoffwechsellistungen von Bakterien der Gattungen Acetobacter und
Gluconobacter Währen der Weinbereitung unter Berücksichtigung des Zucker_Säure_Stoffwechsels. Disertasi . Johann Wolfgang Goethe-Universität, Frankfrut aM.
Almista, N, S. 2017.Keberadaan Mikroflora Indegeneous Madu Hutan Dari Beberapa Daerah Di Indonesia.
Universitas Andalas. Padang.
Stanbury PF, Whiteaker A, Hall SJ. 2003. Principles of fermentation technology. Elsevier Science Ltd. 367 hal.
London.
Adawyah R. 2006. Pengolahan dan pengawetan daging. Penerbit Bumi Aksara. Jakarta.
Hugas M. 1998. Bacteriogenic lactic acid bacteria for the biopreservation of meat product. Meat Sci. 49 (1):
S139-S150.

Most read articles by the same author(s)