蜂蜜是自古以来使用的天然产品,由于其味道,香气,和治疗特性(抗菌,抗病毒,抗炎,和抗氧化活性)。这篇综述的目的是介绍可以在蜂蜜中存活的微生物种类以及它们对蜜蜂和消费者的影响。本研究还描述了用于鉴定蜂蜜中存在的微生物的技术。蜂蜜含有细菌,酵母,模具,和病毒,其中一些可能为人类提供有益的特性。蜂蜜的抗菌作用是由于其酸度和高粘度,高糖浓度,含水量低,过氧化氢和非过氧化物酶成分的存在,特别是甲基乙二醛(MGO),酚酸,黄酮类化合物,蛋白质,肽,和非过氧化物酶糖肽。蜂蜜具有抗菌作用(它对细菌有效,例如大肠杆菌,铜绿假单胞菌,金黄色葡萄球菌,和不动杆菌,等。),抗真菌药(对念珠菌属的有效性。,曲霉属。,镰刀菌属。,根霉属。,和青霉菌属。),抗病毒(对SARS-CoV-2,单纯疱疹病毒1型,流感病毒A和B,水痘带状疱疹病毒),和抗寄生虫作用(对伯氏疟原虫的有效性,贾第虫和毛滴虫,弓形虫)通过本综述中包含和讨论的众多研究证明。
Honey is a natural product used since ancient times due to its taste, aroma, and therapeutic properties (antibacterial, antiviral, anti-inflammatory, and antioxidant activity). The purpose of this review is to present the species of microorganisms that can survive in honey and the effect they can have on bees and consumers. The techniques for identifying the microorganisms present in honey are also described in this study. Honey contains bacteria, yeasts, molds, and viruses, and some of them may present beneficial properties for humans. The antimicrobial effect of honey is due to its acidity and high viscosity, high sugar concentration, low water content, the presence of hydrogen peroxide and non-peroxidase components, particularly methylglyoxal (MGO), phenolic acids, flavonoids, proteins, peptides, and non-peroxidase glycopeptides. Honey has antibacterial action (it has effectiveness against bacteria, e.g. Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Acinetobacter, etc.), antifungal (effectiveness against Candida spp., Aspergillus spp., Fusarium spp., Rhizopus spp., and Penicillium spp.), antiviral (effectiveness against SARS-CoV-2, Herpes simplex virus type 1, Influenza virus A and B, Varicella zoster virus), and antiparasitic action (effectiveness against Plasmodium berghei, Giardia and Trichomonas, Toxoplasma gondii) demonstrated by numerous studies that are comprised and discussed in this review.