Identification of moulds from Croatian honey

Main Article Content

M. Kiš
S. Furmeg
V.J. Tkalec
M. Zadravec
M. Benić
J. Sokolović
D. Majnarić


honey, microbiology analysis, fungal contamination, moulds, mycobiota


Assessment of microbiological quality of honey is very important, because of its use as a supplement in the human diet. Fungal contamination of food poses a challenge to public health and global food security. Although honey is known for its antifungal activity, there are not many species of fungi that have been tested. In this study, 30 honey samples collected in various parts of Croatia during the period of 2012-2017 were tested for the presence of yeasts and moulds through mycological analysis. The mycological identification showed that out of nine genera recovered, Cladosporium was the most frequent genus, followed by Penicillium and Alternaria, being found in 47.37% (9 samples), 10.53% (2 samples) and 10.53% (2 samples). In addition, genera of Mucor, Aureobasidium, Acremonium, Botrytis, Stachybotrys and Paecylomyces were isolated in 5.26% samples. The results showed that most of the moulds identified in this study are commonly found in honey.

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