STUDY CONCERNING THE HONEY QUALITIES IN TRANSYLVANIA
                          REGION

                     Maria Popa, “1 Decembrie 1918” University of Alba Iulia
                    Mihaela Vica, “1 Decembrie 1918” University of Alba Iulia
                    Roxana Axinte, “1 Decembrie 1918” University of Alba Iulia
                    Mirel Glevitzky, Veterinary Health County Departament Alba
                   Simona Varvara, “1 Decembrie 1918” University of Alba Iulia


ABSTRACT: The sources of micro-organisms (yeasts and fungi) found in honey are nectar and
pollen, honey processing areas, equipments that have not been properly cleaned or wrappings.
        There are few types of yeast in honey and the most common are Saccharomyces melis, which
grows in media with water content over 20-25% and Saccharomyces rosei, which can ferment in
media with 60% carbohydrates. Yeasts can produce microbiological faults in honey with more than
102 cells /g honey, stored at temperatures over 15 0C (Şindilar, E., 2000).
        Fungi can come from dust contamination, from the water with which installations or
containers are washed and to a smaller degree, they can come from the honeybees. If they are
found in honey in a vegetative state, they can metabolise carbohydrates, amino-acids and even
pollen, causing various organoleptic changes (taste and smell of mildew).
        The present paper is a comparative microbiological and physical-chemical analysis of
various types of honey (polyfloral, tilia, acacia, sunflower, and honeydew) collected from
beekeepers The results have enabled us to make correlations between moisture, acidity, pH and the
microbiological characteristics of the tested honey samples and processors.

Key words: quality, product quality, honey quality

JEL codes: M31
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