SYNTHETIC HONEY PREPARATION BY YEAST CELLS AND IMMOBILIZED YEAST CELLS FROM SALIVARY GLANDS OF HONEY BEES
Yeast from the salivary glands of honey bees Apis mellifera and Apis cerana was isolated and used for preparation of synthetic honey. Free as well as immobilized yeast cells of these two species were studied for efficiency in preparation of synthetic honey from sucrose solution. The solutions exhibited lowered pH and increased level of fructose and total amino acids. The content of synthetic honey increased with increase in the time of incubation till 48 hours and decreased thereafter. The obtained solution possessed properties similar to the natural honey.
Making artificial honey using yeast cells from salivary glands of honey bees.
The salivary glands of a honey bee, Apis cerana and the yeast cells isolated from these glands were studied for their effects on sucrose solution. This solution exhibited lowered pH and increased levels of fructose and total amino acids as the time of incubation proceeded. The solution thus made was similar to the natural honey.
The origin of honey saccharase.
Abstract 1. 1. Robinia pseudo-acacia honey and Apis mellifera food gland saccharase displayed virtually identical patterns in a series of tests that included: sensitivity to pH values, temperature, substrate and reaction products (glucose and fructose). Optimum pH was 5·9. Both enzymes were inactivated at 65°C and competitively inhibited by fructose. 2. 2. R. pseudo-acacia nectar and Sambucus nigra and Aesculus hippocastanum pollen saccharases gave very different results: optimum pH was 4·4, 4·7, 4·4 respectively; activity was still present at 65–75°C, fructose was without effect and the pollen enzyme was inhibited by saccharose. 3. 3. It is therefore considered that honey saccharase may be treated as being of animal origin.