期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2010
卷号：4
页码：431-435
出版社：Association HACCP Consulting
摘要：The aim of this study was to evaluate microbiological quality of mead (honey-wine). Samples from four commercially available mead brands from Slovakia were tested. The presence and concentrations of coliform bacteria (CB), aerobic mesophilic microorganisms (AMM), mesophilic anaerobic sporulating microorganisms (MASM) and microscopic fungi (MF) were analyzed. Plate dilution method was used. Determination of MASM number was done after the honey sample inactivation by the heat treatment. There were found no coliform bacteria and Lactobacillus sp. bacteria in all samples. Total microorganism counts in the meads ranged from 0,0 to 58,3 KTJ.ml-1. MH counts ranged from 0,0 to 2,0 KTJ.ml-1 and MASM counts in the individual samples ranged from 0,3 to 34,3 KTJ.ml-1. Samples of mead were evaluated according to PK SR (2009). All samples met requirements established for this type of products.en
