Relationship Between Storage Periods and microorganisms (Bacteria, Fungi and Yeasts) In Honey

The relationship between storage periods and microorganisms (bacteria, fungi and yeasts) in honey samples was evaluated. Ripe honey was collected from honey bee colonies fed on natural flowers available in the study area in addition plain sugar syrup (1:1). The population was 1.40, 1.80, 2.53, 3.47 and 4.90 colony/sample for bacteria; 0.30, 0.50, 0.90 1.60 and 2,20 colony/sample for fungi and 2.70, 3.10, 3.90, 4.50 and 7.20 colony/sample for yeasts in honey samples stored at zero, 3, 6, 9 and 12 months, respectively. According to isolation and identification procedures of microorganisms in tested honey samples, three bacteria types Bacillus brevis, Bacillus cereus and Clostridium botulism, four fungi types Aspergillus apis, Aspergillus niger, Cladosporium sp. and Penicillium sp. and three yeasts types Debaromyces sp., Lipomyces sp. and Saccharomyces sp. were determined according to cultural, morphological and physiological characters. The data also summarized that, fungi were the least population when compared with bacteria and yeasts. Clostridium botulism bacterium was the most frequency (%) compared with other bacteria types. A. apis fungus was the most frequency (%) compared with other fungi types and Lipomyces sp. yeast was the most frequency, meanwhile the yeast Saccharomyces sp. was the least frequency. The data also summarized that, the population and frequency (%) of microorganisms increased as increasing the storage period.