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A study on lactic acid bacteria in raw and processed stingless bee honey and its effect towards
extreme sugar content, high acidity and storage condition

1
1 Muhammad Nur Shazwan Jamzuri , Muhammad Amirun Che Hassan, Tuan Zainazor Tuan Chilek
* 1

1 Faculty of Fisheries & Food Science, Universiti Malaysia Terengganu (UMT), 21030, Kuala Nerus,
Terengganu, Malaysia,

* Corresponding author: P5020@pps.umt.edu.my

Abstract:

Stingless bee honey or Madu Kelulut is often harvested from the honey pots of Stingless Bees
(Heterotrigona itama), which are naturally found in rock crevices, tree branches and hollow trunks.
Meliponiculture nowadays has allowed farming of this beneficial bees made easier as the bee colonies
can now be kept in a box like structure to mimic the natural hive of the bees. Medicinal and culinary
uses for kelulut honey are prevalent in Malaysia. The antibacterial capabilities of LAB strains found in
honey have been discovered, despite a lack of research being done in Malaysia regarding the LAB
obtained from honey. The study was carried out to isolate and identify lactic acid bacteria (LAB) from
Kelulut honey bees from selected farm in Malaysia. The LAB were identified primarily through colony
morphology, Gram stain, biochemical tests, and the 16s rRNA sequencing method. For the tolerance
test of the identified LAB isolates, it will be subjected towards MRS broth with pH level of 0, 1, 2, 3, 4
and 5 for high acidic tolerance, sugar concentration of 20, 40, 60, 80 and 100% for sugar tolerance test,
and storage condition of 3°C and 30°C for 30 days for storage condition test of LAB. This study is
expected to have a positive result where the lactic acid bacteria isolated from kelulut honey have the
ability to thrive when being subjected towards extreme condition at a certain content.

Keywords: Stingless bee honey, Lactic Acid Bacteria (LAB), 16s rRNA sequencing, High acidic, High
sugar content