Evaluation of bactericidal and organoleptic properties of monofloral honeys from different regions of Russia

The paper examines the bactericidal properties of monofloral honeys of various botanical and geographical origins, conducts standard and rating qualimetric assessments of their organoleptic properties, and draws conclusions about the prospects for using various varieties of monofloral honeys in creating biologically active preparations and feed additives with antibacterial properties. Monofloral honeys were chosen as the object of the study, since they are produced by honey bees from the nectar of mainly one plant species and have a much greater stability of chemical composition than polyfloral honeys. Monofloral honeys of different years of collection, obtained under similar conditions (the same breed of bees, the same methods of production and processing, storage conditions as close to each other as possible), have fairly stable organoleptic characteristics, chemical composition, and biomedical properties. The presence of bactericidal activity relative to standard test strains (Pseudomonas aeruginosa, Bacillus cereus, Escherichia coli, Staphylococcus aureus), as well as organoleptic characteristics of taste, aroma and consistency of a high level, open up quite broad prospects for the use of monofloral honeys in the creation of biologically active preparations and functional feed additives. The constancy of the list of components of the chemical composition of monofloral honeys makes it possible to standardize the products being developed, which plays an important role for further research in this area and the organization of production of new biologically active preparations and functional feed additives.

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