FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Probiotic and prebiotic properties of bee honeys in terms of their quality and health safety


The objective of the research study was to review the available reference literature for health benefits of bee honeys including their probiotic and prebiotic properties. Honey is one of the most diverse products in terms of its chemical composition, which includes natural bioactive substances as well as bacteriostatic or antibiotic substances. Honey varieties differ in their activity and antibacterial properties, and Manuka honey is characterized by the strongest properties in this respect. The presence of lactic acid bacteria in honey has also an antibacterial effect. The products of their metabolism are bacteriocins and organic acids as a result of homo- and hetero-fermentation. The honey microflora varies depending on the stage of honey maturity. Honeys during maturation are mainly characterized by the presence of aerobic bacteria, and moulds occur in smaller amounts. In the ripe honeys moulds most often occur. On the basis of the current state of knowledge it can also be said that the phenolic compounds contained in honey have antioxidant properties. In addition to the unquestionable advantages of honey it should be remembered that honey might be contaminated with Clostridium botulinum spores.


honey, sensory features, probiotic properties, prebiotic properties, safety