**4. Microorganisms in honey for industrial use**

The yeasts that were found in honey are able to withstand high concentrations of acids and sugar, and it can be a problem for the honey processing industry; however, they are promising for fermentative processes. Furthermore, the low concentrations of these nutrients in honey characterize yeasts as nutritionally less demanding. *Saccharomyces* is widely found in honey, as well as *Rhodotorula*, *Debaryomyces*, *Hansenula*, *Lipomyces*, *Oosporidium*, *Pichiu*, *Torulopsis*, *Trichosporon*, *Nematospora*, *Schizosaccharomyces*, *Schwanniomyces*, *Torulu*, and *Zygosaccharomyces*. The amount of these yeasts will be increased in relation to the humidity of honey; honey with higher humidity, we will have higher population of yeasts [2]. Species of *Zygosaccharomyces* are recognized as osmophilic; *Zygosaccharomyces gambellarensis* (a new species of yeast), *Zygosaccharomyces favi* sp. nov., and *Zygosaccharomyces clade* were isolated from honey and beebread. They are obligatory osmophilic, and they do not have the ability to grow in high water activity [45]. In another study, during the isolation of 20 strains of yeasts from honey, all of them were characterized as *Zygosaccharomyces rouxii* [46]. Studies show that this yeast has high productivity of glycerol, a common characteristic in osmophilic yeast [47].

Studies suggested that the antimicrobial character of honey is attributed to activity of these bacteria in honey; these are also present in the stomach of honeybees. *Lactobacillus* spp. were isolated from the stomach of honeybees and honey, they were then tested against *Escherichia coli* and *Salmonella enterica*, and they showed inhibitory effect. It is important to say that *Lactobacillus helsingborgensis* and *L*. *kunkeei* are the most candidate promisors like probiotic producers of bacteriocins [39]. Direct application of honey was also effective against *Serratia marcescens* and *Candida albicans* [40]. Beyond health benefits, discovery and application of microorganisms able to develop biotechnological products must be studied because they can improve lifestyle and human survival, becoming in this way beneficial microorganisms.

Besides the microbiota associated with honey, it is worth mentioning that this product alone is highly beneficial by features from its composition. This makes the honey effective activity like antimicrobial, antioxidant, anti-inflammatory, anticancer, antihyperlipidemic, cardioprotective properties, for ocular treatment, gastrointestinal tract disorders, neurological disorders and wound healing [1]. Honey has a series of phenolic acids like caffeic, ellagic, ferulic, and p-coumaric acids; flavonoids, such as apigenin, chrysin, galangin, hesperetin, kaempferol, pinocembrin, and quercetin; and antioxidants, such as tocopherols, ascorbic acid, superoxide dismutase, catalase, and reduced glutathione [41]. These compounds are known for their ability to reduce free radicals; this composition may vary depending on floral source that honeybees have visited for honey production [42]. Its antimicrobial activity makes it an important substance for the treatment of wounds as a result of carbon, lipids, amino acids, proteins, vitamins, and minerals active in healing. Components such as hydrogen peroxide, high osmolarity, acidity, non-peroxide factors, nitric oxide, and phenols are active in their healing effect. It also promotes growth of tissue in the human body, and it has anti-inflammatory activity [43]. However, it is important to note that honey directed to the treatment of wounds and inflammation should undergo irradiation treatment, so that microbiota will not interfere negatively

Finally, it is important to note that consumption of foods able to bring health benefits, beyond nutrition, is a current practice that should be encouraged; honey is characterized as such, and

The yeasts that were found in honey are able to withstand high concentrations of acids and sugar, and it can be a problem for the honey processing industry; however, they are promising for fermentative processes. Furthermore, the low concentrations of these nutrients in honey characterize yeasts as nutritionally less demanding. *Saccharomyces* is widely found in honey, as well as *Rhodotorula*, *Debaryomyces*, *Hansenula*, *Lipomyces*, *Oosporidium*, *Pichiu*, *Torulopsis*, *Trichosporon*, *Nematospora*, *Schizosaccharomyces*, *Schwanniomyces*, *Torulu*, and *Zygosaccharomyces*. The amount of these yeasts will be increased in relation to the humidity of honey; honey with higher humidity, we will have higher population of yeasts [2]. Species of *Zygosaccharomyces* are recognized as osmophilic; *Zygosaccharomyces gambellarensis* (a new species of yeast),

on treatment [44].

238 Honey Analysis

it should be ingested daily.

**4. Microorganisms in honey for industrial use**

Besides yeast, filamentous fungi are also significant because they are known for their ability to produce extracellular substances such as enzymes and acids; they must be studied, as they are able to produce substances of industrial interest in osmotic stress condition. The genera *Aspergillus* and *Penicillium*, previously mentioned pathogens [10], are able to produce numerous extracellular compounds with biotechnological importance due to their characteristic of digest food externally before absorption of nutrients; for this reason, they produce organic acids and extracellular enzymes such as amylases and citric acid [15]. These fungi are capable of degrading starch, hemicellulose, cellulose, pectin, and sugars among other polymers. Some of them are able to degrade fats, oils, chitin, and keratin [16, 48].
