Bacteriological, Physicochemical, and Melissopalynologic Properties of Some Turkish Honeys

Nur Bozbeyoglu; Seher Arslan; Aykut Guvensen; Nazime Mercan Dogan

doi:10.24323/akademik-gida.613557

Research Article

Bacteriological, Physicochemical, and Melissopalynologic Properties of Some Turkish Honeys

Year 2019, Volume: 17 Issue: 2, 167 - 175, 02.09.2019

Nur Bozbeyoglu Seher Arslan Aykut Guvensen Nazime Mercan Dogan

https://doi.org/10.24323/akademik-gida.613557

Cited By: 2

Abstract

The bacteriological, physicochemical, and
melissopalynological properties of some Turkish honey samples obtained from
beekeepers and markets were investigated in this study. Shigella spp., Salmonella
spp., Clostridium spp., Paenibacillus larvae, Bacillus spp.,
total mesophilic and coliform bacteria were screened to determine bacterial
populations in honeys. Total coliform bacteria, Shigella spp., and Salmonella
spp. were not found. Furthermore, Clostridia,
Bacillus and Paenibacillus were in low levels in most of the honey samples. For
all samples, the contents of hydroxymethylfurfural (HMF), electrical
conductivity, total acidity, ash, moisture, brix, total protein and invert
sugar were varied from 0.71 to 175.18 mg/kg, 0.19 to 1.69 mS/cm, 23.00 to 46.46
meq/kg, 0.03% to 0.89%, 13.1% to 19.4%, 80.78% to 85.08%, 0.13% to 0.18%, 54.55%
to 71.52%, respectively. As a result of the melissopalynological analyses, 52
different pollen species were found. Pollen taxa found in large numbers of honeys
were as follows; Castanea sativa, Centaurea, Asteraceae, Brassicaceae, Ericaceae and Fabaceae.
According to the results, honey samples tested in this study were good in bacteriological
quality. But, we proposed that collaboration of producers and microbiologists
is needed to further improve bacteriological quality.

Keywords

Bacteriological analysis, Melissopalynological analysis, Physicochemical analysis, Turkish honeys

Supporting Institution

The Scientific Research Council of Pamukkale University

Project Number

2012FBE025

Thanks

We would like to thank to the Scientific Research Council of Pamukkale University, Turkey, for the research grant 2012FBE025.

References

[1] Bogdanov, S. (1997). Charakterisierung von schweizer sortenhonigen. Agrarforschung, 4, 427-430.
[2] Finola, M.S., Lasagno, M.C., Marioli, J.M. (2007). Microbiological and chemical characterization of honeys from central Argentina. Food Chemistry, 100(4), 1649–1653.
[3] Tornuk, F., Karaman, S., Ozturk, I., Toker, O.S., Tastemur, B., Sagdic, O., Dogan, M., Kayacier, A. (2013). Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile. Industrial Crops and Products, 46, 124– 131.
[4] Anupama, D., Bhat, K.K., Sapna, V.K. (2003). Sensory and physico-chemical properties of commercial samples of honey. Food Research International, 36, 183-191.
[5] Iurlina, O., Fritz, R. (2005). Characterization of microorganisms in Argentinean honeys from different sources. International Journal of Food Microbiology, 105(3), 297-304.
[6] Ozcan, M., Arslan, D., Ceylan, D.A. (2006). Effect of inverted saccharose on some properties of honey. Food Chemistry, 99, 24–29.
[7] Kim, L., Brudzynski, K. (2018). Identification of menaquinones (vitamin K2 homologues) as novel constituents of honey. Food Chemistry, 249, 184–192.
[8] Özkök, A., D’arcy, B., Sorkun, K. (2010). Total Phenolic Acid and Total Flavonoid Content of Turkish Pine Honeydew Honey. Journal of ApiProduct and ApiMedical Science, 2(2), 65 – 71.
[9] Ozkok, A., Ozenirler, C., Canlı D., Mayda, N., Sorkun K. (2018). Monofloral Features of Turkish Honeys According to Melissopalynologic, Total Phenolic and Total Flavonoid Content. Gazi University Journal of Science, 31(3), 713-723.
[10] Mercan, N., Guvensen, A., Celik, A., Katircioglu, H. (2006). Antimicrobial activity and pollen composition of honey samples collected from different provinces in Turkey. National Product Research, 21(3), 187-195.
[11] Patrignani, M., Fagúndez, G.A., Tananaki, C., Thrasyvoulou, A., Lupano, C.E. (2018). Volatile compounds of Argentinean honeys: Correlation with floral and geographical origin. Food Chemistry, 246, 32–40.
[12] Terrab, A., Recamales, A.F., Hernanz, D., Heredia, F.J. (2004). Characterisation of Spanish thyme honeys by their physicochemical characteristics and mineral contents. Food Chemistry, 88, 537–542.
[13] Küçük, M., Kolaylı, S., Karaoğlu, Ş., Ulusoy, E., Baltacı, C., Candan, F. (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100, 526-534.
[14] Küplülü, Ö., Göncüoğlu, M., Özdemir, H., Koluman, A. (2006). Incidence of Clostridium botulinum spores in honey in Turkey. Food Control, 17, 222–224.
[15] Hornitzky, M.A.Z., Clark, S. (1991). Culture of Bacillus larvae from bulk honey samples for the detection of American foulbrood. Journal of Apicultural Research, 30, 13–16.
[16] Midura, T.F., Snowden, R., Wood, R.M., Arnon, S.S. (1979). Isolation of Clostridium botulinum from honey. Journal of Clinical Microbiology, 9, 282-283.
[17] IHC (International Honey Commission) (2002). Harmonised Methods of the International Honey Commission. 1-62.
[18] Anonymous (1995). Official Methods of Analysis of AOAC International. 16th Edition, ed. P. Cunniff. AOAC International, Arlington, Virginia, USA.
[19] Hartree, E.F. (1972). Determination of protein: A modification of the Lowry method that gives a linear photometric response. Analytical Biochemistry, 48, 422-427.
[20] TS 3036 (Turkish Standard) (2002). 1. Edition, March.
[21] Maurizio, A. (1951). Pollen analysis of honey. Bee World, 32, 1-5.
[22] Louveaux, J., Maurizio, A., Vorwohl, G. (1978). International Commission for bee botany of IUBS: Methods of melissopalynology. Bee World, 59, 139-157.
[23] Sorkun, K. (2007). Türkiye’nin Nektarlı Bitkileri, Polenleri ve Balları. Ankara, Palme Yayınları.
[24] Lieux, M.H. (1972). A melissopalynological study of 54 Lousiana (USA) honeys. Rev. Paleobotany and Palynology, 13(2), 95-124.
[25] Malika, N., Mohamed, F., Chakib, E.A. (2005). Microbiological and Physicochemical properties of Moroccan honey. International Journal of Agriculture and Biology, 7, 773-776.
[26] Gomes, S., Dias, L.G., Moreira, L.L., Rodrigues, P., Estevinho, L. (2010). Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. Food and Chemical Toxicology, 48, 544-548.
[27] Monetto, A.M., Francavilla, A., Rondini, A., Manca, L., Siravegna, M., Fernandez, R. (1999). A study of botulinum spores in honey. Anaerobe, 5, 185–186.
[28] Kokubo, Y., Jinbo, K., Kaneko, S., Matsumoto, M. (1984). Prevalence of spore-forming bacteria in commercial honey. Annual Report of the Tokyo Metropolitan Research Laboratory of Public Health, 35, 192-196.
[29] Shakoori, F.R., Ali, N.M., Mughal, M.S., Shakoori, A.R. (2003). Microbiological analysis of honey of Apis mellifera. Proceedings of Pakistan Congress of Zoology, 23, 237-242.
[30] López, A.C., Alippi, A.M. (2007). Phenotypic and genotypic diversity of Bacillus cereus isolates recovered from honey. International Journal of Food Microbiology, 117, 175–184.
[31] Ibarguren, C., Raya, R.R., Apella, M.C., Audisio, M.C. (2010). Enterococcus faecium Isolated from Honey Synthesized Bacteriocin-Like Substances Active against Different Listeria monocytogenes Strains. The Journal of Microbiology, 48(1), 44-52.
[32] de Graff, D.C., Vandekerchove, D., Dobbelaere, W., Peeters, J.E., Jacobs, F.J. (2001). Influence of the proximity of American foulbrood cases and apicultural management on the prevalence of Paenibacillus larvae spores in Belgian honey. Apidologie, 32, 587–599.
[33] Dumen, E., Akkaya, H., Oz, G.M., Sezgin, F.H. (2013). Microbiological and parasitological quality of honey produced in İstanbul. Turkish Journal of Veterinary and Animal Sciences, 37, 602-607.
[34] Silva, L.R., Videira, R., Monteiro, A.P., Valentão, P., Andrade, P.B. (2009). Honey from Luso region (Portugal): Physicochemical characteristics and mineral contents. Microchemical Journal, 93, 73–77.
[35] Kayacier, A., Karaman, S. (2008). Rheological and some physicochemical characteristics of selected Turkish honeys. Journal of Texture Studies, 39(1), 17–27.
[36] Yıldız, O., Sahin, H., Kara, M., Aliyazıcıoglu, R., Tarhan, O., Kolaylı, S. (2010). Maillard reaksiyonları ve reaksiyon ürünlerinin gıdalardaki önemi. Akademik Gıda, 9, 44-51.
[37] Yılmaz, H., Yavuz, O. (1999). Content of Some Trace Metals in Honey from South-Eastern Anatolia. Food Chemical, 65(4), 475–476.
[38] Codex Alimentarius (2001). Revised Codex Standard for Honey. Codex Stan 12-1981. Codex Alimentarius Commission. Rev. 1(1987). Rev. 2(2001).
[39] Feás, X., Pires, J., Iglesias, A., Estevinho, M.L. (2010). Characterization of artisanal honey produced on the Northwest of Portugal by melissopalynological and physico-chemical data. Food and Chemical Toxicology, 48, 3462–3470.
[40] Isla, M.I., Craig, A., Ordonez, R., Zampini, C., Sayago, J., Bedascarrasbure, E., Alvarez, A., Salomon, V., Maldonado, L. (2011). Physico chemical and bioactive properties of honey from Nortwestern Argentina. LWT-Food Science and Technology, 44(9), 1922-1930.
[41] da Silva, P.M., Gauche, C., Gonzaga, L.V., Costa, A.C.O., Fett, R. (2016). Honey: Chemical composition, stability and authenticity. Food Chemistry, 196, 309–323.
[42] Yardibi, M.F., Gumus, T. (2010). Some physico-chemical characteristics of honeys produced from sunflower plant (Helianthus annuus L.). International Journal of Food Science and Technology, 45, 707–712.
[43] Kahraman, T., Buyukunal, S.K., Vural, A., Altunatmaz, S.S. (2010). Physico-chemical properties in honey from different regions of Turkey. Food Chemistry, 123, 41–44.
[44] Terzi E. (2009). Bilecik ve çevresinde üretilen ballarda bulunan polenlerin araştırılması. Anadolu Üniversitesi, Eskişehir, Turkey.
[45] Maia, M. (1999). Contribuição para a caracterização do mel do Parque Arqueológico do Vale do Côa. Rel. final de Estágio. UTAD, 77p.

Bazı Türk Ballarının Bakteriyolojik, Fizikokimyasal ve Melissopalinolojik Analizi

Year 2019, Volume: 17 Issue: 2, 167 - 175, 02.09.2019

Nur Bozbeyoglu Seher Arslan Aykut Guvensen Nazime Mercan Dogan

https://doi.org/10.24323/akademik-gida.613557

Cited By: 2

Abstract

Bu çalışmada arıcılardan ve pazarlardan alınan bazı Türk ballarının
bakteriyolojik, fizikokimyasal ve melissopalinolojik özellikleri
araştırılmıştır. Ballarda bakteri popülasyonunu belirlemek için Shigella spp., Salmonella spp., Clostridium
spp., Paenibacillus larvae, Bacillus spp., toplam mezofilik ve
koliform bakterileri taranmıştır. Test edilen
örneklerin tümünde toplam koliform bakteri, Shigella
spp. ve Salmonella spp. bulunamamıştır.
Ayrıca, örneklerin çoğunda Clostridia,
Bacillus ve Paenibacillus düşük seviyelerde bulunmuştur. Tüm örneklerin hidroksimetilfurfural (HMF), elektriksel iletkenlik,
toplam asitlik, kül, nem, brix, toplam protein ve invert şeker içeriği
sırasıyla; 0.71-175.18 mg/kg, 0.19-1.69 mS/cm, 23.00-46.46
meq/kg, %0.03-%0.89, %13.1-%19.4, %80.78-%85.08, %0.13-%0.18 ve %54.55-%71.52 aralığındadır. Melissopallinolojik analizler sonucunda 52 farklı polen
türü bulunmuştur. Ballarda çok sayıda bulunan polen taksonları; Castanea sativa, Centaurea, Asteraceae, Brassicaceae, Ericaceae ve Fabaceae. Sonuçlara göre, çalışmada test edilen bal örneklerinin bakteriyolojik kalitesi
iyidir.
Ancak, mikrobiyolojik kaliteyi daha da iyileştirmek
için üreticilerin ve mikrobiyologların işbirliği gereklidir.

Keywords

Bakteriyolojik analiz, Melissopalinolojik analiz, Fizikokimyasal analiz, Türk balları

Project Number

2012FBE025

References

[1] Bogdanov, S. (1997). Charakterisierung von schweizer sortenhonigen. Agrarforschung, 4, 427-430.
[2] Finola, M.S., Lasagno, M.C., Marioli, J.M. (2007). Microbiological and chemical characterization of honeys from central Argentina. Food Chemistry, 100(4), 1649–1653.
[3] Tornuk, F., Karaman, S., Ozturk, I., Toker, O.S., Tastemur, B., Sagdic, O., Dogan, M., Kayacier, A. (2013). Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile. Industrial Crops and Products, 46, 124– 131.
[4] Anupama, D., Bhat, K.K., Sapna, V.K. (2003). Sensory and physico-chemical properties of commercial samples of honey. Food Research International, 36, 183-191.
[5] Iurlina, O., Fritz, R. (2005). Characterization of microorganisms in Argentinean honeys from different sources. International Journal of Food Microbiology, 105(3), 297-304.
[6] Ozcan, M., Arslan, D., Ceylan, D.A. (2006). Effect of inverted saccharose on some properties of honey. Food Chemistry, 99, 24–29.
[7] Kim, L., Brudzynski, K. (2018). Identification of menaquinones (vitamin K2 homologues) as novel constituents of honey. Food Chemistry, 249, 184–192.
[8] Özkök, A., D’arcy, B., Sorkun, K. (2010). Total Phenolic Acid and Total Flavonoid Content of Turkish Pine Honeydew Honey. Journal of ApiProduct and ApiMedical Science, 2(2), 65 – 71.
[9] Ozkok, A., Ozenirler, C., Canlı D., Mayda, N., Sorkun K. (2018). Monofloral Features of Turkish Honeys According to Melissopalynologic, Total Phenolic and Total Flavonoid Content. Gazi University Journal of Science, 31(3), 713-723.
[10] Mercan, N., Guvensen, A., Celik, A., Katircioglu, H. (2006). Antimicrobial activity and pollen composition of honey samples collected from different provinces in Turkey. National Product Research, 21(3), 187-195.
[11] Patrignani, M., Fagúndez, G.A., Tananaki, C., Thrasyvoulou, A., Lupano, C.E. (2018). Volatile compounds of Argentinean honeys: Correlation with floral and geographical origin. Food Chemistry, 246, 32–40.
[12] Terrab, A., Recamales, A.F., Hernanz, D., Heredia, F.J. (2004). Characterisation of Spanish thyme honeys by their physicochemical characteristics and mineral contents. Food Chemistry, 88, 537–542.
[13] Küçük, M., Kolaylı, S., Karaoğlu, Ş., Ulusoy, E., Baltacı, C., Candan, F. (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100, 526-534.
[14] Küplülü, Ö., Göncüoğlu, M., Özdemir, H., Koluman, A. (2006). Incidence of Clostridium botulinum spores in honey in Turkey. Food Control, 17, 222–224.
[15] Hornitzky, M.A.Z., Clark, S. (1991). Culture of Bacillus larvae from bulk honey samples for the detection of American foulbrood. Journal of Apicultural Research, 30, 13–16.
[16] Midura, T.F., Snowden, R., Wood, R.M., Arnon, S.S. (1979). Isolation of Clostridium botulinum from honey. Journal of Clinical Microbiology, 9, 282-283.
[17] IHC (International Honey Commission) (2002). Harmonised Methods of the International Honey Commission. 1-62.
[18] Anonymous (1995). Official Methods of Analysis of AOAC International. 16th Edition, ed. P. Cunniff. AOAC International, Arlington, Virginia, USA.
[19] Hartree, E.F. (1972). Determination of protein: A modification of the Lowry method that gives a linear photometric response. Analytical Biochemistry, 48, 422-427.
[20] TS 3036 (Turkish Standard) (2002). 1. Edition, March.
[21] Maurizio, A. (1951). Pollen analysis of honey. Bee World, 32, 1-5.
[22] Louveaux, J., Maurizio, A., Vorwohl, G. (1978). International Commission for bee botany of IUBS: Methods of melissopalynology. Bee World, 59, 139-157.
[23] Sorkun, K. (2007). Türkiye’nin Nektarlı Bitkileri, Polenleri ve Balları. Ankara, Palme Yayınları.
[24] Lieux, M.H. (1972). A melissopalynological study of 54 Lousiana (USA) honeys. Rev. Paleobotany and Palynology, 13(2), 95-124.
[25] Malika, N., Mohamed, F., Chakib, E.A. (2005). Microbiological and Physicochemical properties of Moroccan honey. International Journal of Agriculture and Biology, 7, 773-776.
[26] Gomes, S., Dias, L.G., Moreira, L.L., Rodrigues, P., Estevinho, L. (2010). Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. Food and Chemical Toxicology, 48, 544-548.
[27] Monetto, A.M., Francavilla, A., Rondini, A., Manca, L., Siravegna, M., Fernandez, R. (1999). A study of botulinum spores in honey. Anaerobe, 5, 185–186.
[28] Kokubo, Y., Jinbo, K., Kaneko, S., Matsumoto, M. (1984). Prevalence of spore-forming bacteria in commercial honey. Annual Report of the Tokyo Metropolitan Research Laboratory of Public Health, 35, 192-196.
[29] Shakoori, F.R., Ali, N.M., Mughal, M.S., Shakoori, A.R. (2003). Microbiological analysis of honey of Apis mellifera. Proceedings of Pakistan Congress of Zoology, 23, 237-242.
[30] López, A.C., Alippi, A.M. (2007). Phenotypic and genotypic diversity of Bacillus cereus isolates recovered from honey. International Journal of Food Microbiology, 117, 175–184.
[31] Ibarguren, C., Raya, R.R., Apella, M.C., Audisio, M.C. (2010). Enterococcus faecium Isolated from Honey Synthesized Bacteriocin-Like Substances Active against Different Listeria monocytogenes Strains. The Journal of Microbiology, 48(1), 44-52.
[32] de Graff, D.C., Vandekerchove, D., Dobbelaere, W., Peeters, J.E., Jacobs, F.J. (2001). Influence of the proximity of American foulbrood cases and apicultural management on the prevalence of Paenibacillus larvae spores in Belgian honey. Apidologie, 32, 587–599.
[33] Dumen, E., Akkaya, H., Oz, G.M., Sezgin, F.H. (2013). Microbiological and parasitological quality of honey produced in İstanbul. Turkish Journal of Veterinary and Animal Sciences, 37, 602-607.
[34] Silva, L.R., Videira, R., Monteiro, A.P., Valentão, P., Andrade, P.B. (2009). Honey from Luso region (Portugal): Physicochemical characteristics and mineral contents. Microchemical Journal, 93, 73–77.
[35] Kayacier, A., Karaman, S. (2008). Rheological and some physicochemical characteristics of selected Turkish honeys. Journal of Texture Studies, 39(1), 17–27.
[36] Yıldız, O., Sahin, H., Kara, M., Aliyazıcıoglu, R., Tarhan, O., Kolaylı, S. (2010). Maillard reaksiyonları ve reaksiyon ürünlerinin gıdalardaki önemi. Akademik Gıda, 9, 44-51.
[37] Yılmaz, H., Yavuz, O. (1999). Content of Some Trace Metals in Honey from South-Eastern Anatolia. Food Chemical, 65(4), 475–476.
[38] Codex Alimentarius (2001). Revised Codex Standard for Honey. Codex Stan 12-1981. Codex Alimentarius Commission. Rev. 1(1987). Rev. 2(2001).
[39] Feás, X., Pires, J., Iglesias, A., Estevinho, M.L. (2010). Characterization of artisanal honey produced on the Northwest of Portugal by melissopalynological and physico-chemical data. Food and Chemical Toxicology, 48, 3462–3470.
[40] Isla, M.I., Craig, A., Ordonez, R., Zampini, C., Sayago, J., Bedascarrasbure, E., Alvarez, A., Salomon, V., Maldonado, L. (2011). Physico chemical and bioactive properties of honey from Nortwestern Argentina. LWT-Food Science and Technology, 44(9), 1922-1930.
[41] da Silva, P.M., Gauche, C., Gonzaga, L.V., Costa, A.C.O., Fett, R. (2016). Honey: Chemical composition, stability and authenticity. Food Chemistry, 196, 309–323.
[42] Yardibi, M.F., Gumus, T. (2010). Some physico-chemical characteristics of honeys produced from sunflower plant (Helianthus annuus L.). International Journal of Food Science and Technology, 45, 707–712.
[43] Kahraman, T., Buyukunal, S.K., Vural, A., Altunatmaz, S.S. (2010). Physico-chemical properties in honey from different regions of Turkey. Food Chemistry, 123, 41–44.
[44] Terzi E. (2009). Bilecik ve çevresinde üretilen ballarda bulunan polenlerin araştırılması. Anadolu Üniversitesi, Eskişehir, Turkey.
[45] Maia, M. (1999). Contribuição para a caracterização do mel do Parque Arqueológico do Vale do Côa. Rel. final de Estágio. UTAD, 77p.

There are 45 citations in total.

Details

Primary Language	English
Subjects	Food Engineering
Journal Section	Research Papers
Authors	Nur Bozbeyoglu This is me 0000-0002-7972-919X Seher Arslan 0000-0002-2113-6682 Aykut Guvensen 0000-0002-6384-3668 Nazime Mercan Dogan 0000-0001-8590-8381
Project Number	2012FBE025
Publication Date	September 2, 2019
Submission Date	August 3, 2018
Published in Issue	Year 2019 Volume: 17 Issue: 2

Cite

APA	Bozbeyoglu, N., Arslan, S., Guvensen, A., Mercan Dogan, N. (2019). Bacteriological, Physicochemical, and Melissopalynologic Properties of Some Turkish Honeys. Akademik Gıda, 17(2), 167-175. https://doi.org/10.24323/akademik-gida.613557
AMA	Bozbeyoglu N, Arslan S, Guvensen A, Mercan Dogan N. Bacteriological, Physicochemical, and Melissopalynologic Properties of Some Turkish Honeys. Akademik Gıda. September 2019;17(2):167-175. doi:10.24323/akademik-gida.613557
Chicago	Bozbeyoglu, Nur, Seher Arslan, Aykut Guvensen, and Nazime Mercan Dogan. “Bacteriological, Physicochemical, and Melissopalynologic Properties of Some Turkish Honeys”. Akademik Gıda 17, no. 2 (September 2019): 167-75. https://doi.org/10.24323/akademik-gida.613557.
EndNote	Bozbeyoglu N, Arslan S, Guvensen A, Mercan Dogan N (September 1, 2019) Bacteriological, Physicochemical, and Melissopalynologic Properties of Some Turkish Honeys. Akademik Gıda 17 2 167–175.
IEEE	N. Bozbeyoglu, S. Arslan, A. Guvensen, and N. Mercan Dogan, “Bacteriological, Physicochemical, and Melissopalynologic Properties of Some Turkish Honeys”, Akademik Gıda, vol. 17, no. 2, pp. 167–175, 2019, doi: 10.24323/akademik-gida.613557.
ISNAD	Bozbeyoglu, Nur et al. “Bacteriological, Physicochemical, and Melissopalynologic Properties of Some Turkish Honeys”. Akademik Gıda 17/2 (September 2019), 167-175. https://doi.org/10.24323/akademik-gida.613557.
JAMA	Bozbeyoglu N, Arslan S, Guvensen A, Mercan Dogan N. Bacteriological, Physicochemical, and Melissopalynologic Properties of Some Turkish Honeys. Akademik Gıda. 2019;17:167–175.
MLA	Bozbeyoglu, Nur et al. “Bacteriological, Physicochemical, and Melissopalynologic Properties of Some Turkish Honeys”. Akademik Gıda, vol. 17, no. 2, 2019, pp. 167-75, doi:10.24323/akademik-gida.613557.
Vancouver	Bozbeyoglu N, Arslan S, Guvensen A, Mercan Dogan N. Bacteriological, Physicochemical, and Melissopalynologic Properties of Some Turkish Honeys. Akademik Gıda. 2019;17(2):167-75.