Microbial Quality and Physico-Chemical Characterization of Stingless Bees?�? (Meliponula beccarii L) Honey from Wonchi, Southwest Shewa Zone, Ethiopia

Abstract

A limited areas of Ethiopia produces Stingless Bees’ Honey from stingless honey bees. This study was carried out in the Wonchi district, southwest Shewa Zone, Oromia Regional State to characterize the physicochemical and microbiological properties of Stingless Bees’ Honey. The study. A total of 30 SBH samples were collected from Damu Dagele, Fite Wacho, and Warabu Messe sites from underground soils through an excavation of natural nests. Microbiological properties were examined using various biochemical tests and morphological studies. Gene sequencing of 16S ribosomal RNA for phylogenetic analysis. The result of the recent study showed that Aerobic spore-forming bacteria (ASFB), Staphylococcus aureus, Aeromonas spp., Pseudomonas spp., and yeasts were characterized from SBH. Of this, the honey samples were dominated by A. caviae and Y genera as identified by using MALDI Toff MS. All honey samples had below-average mean microbial counts (2.52 to 25 %). The highest mean counts (25%) of ASFB from 2.52% were recorded in honey from the Damu Dagele and Warabu Masi sites. However, the lowest counts were observed in the Fitte Wato site. Overall, there were variations in the counts of ASFB and yeast among the sampling sites. Despite different concentrations, the honey from all locations prevented the development of allreference pathogens.Analyzed honey samples contained molecules such as ash, calcium, fat, hydroxymethyl furfural, magnesium, potassium and protein. Furthermore, electrical conductivity, free acidity, water-insoluble solids, and total water-soluble solids were characterized physico-chemical properties for the honey samples. The phylogenetic analysisfrom the sequencing data based on 16S ribosomal RNA (rRNA) indicated that the isolated bacteria were closely related to B. cerius. In conclusion, the Stingless bee honey produced in the current study area has high quality honey. However, it is contaminated by several bacteria and yeasts during harvesting and processing. Thus, beekeepers should be trained to maintain the quality of honey in the area.