MYCOLab Ai Logo - gold and army green

From hive to laboratory – biotechnological potential of microorganisms from honey

Summary

Honey contains many beneficial microorganisms that can survive its harsh environment of high sugar and low pH. These microorganisms have the ability to produce useful compounds like lactic acid, citric acid, and other valuable substances used in food, medicine, and industry. Scientists believe these honey-derived microbes have significant potential for industrial applications but need more research to fully unlock their benefits.

Background

Honey is a valuable source of microorganisms capable of adapting to its high sugar content, low pH, and antimicrobial bioactive components. The hostile environment of honey selects for beneficial microorganisms with unique metabolic capabilities and potential industrial applications.

Objective

To review and characterize microorganisms isolated from honey and their biotechnological potential for industrial applications in food, pharmaceutical, medical, and chemical industries. The study aims to highlight the need for further research on honey microbiota to identify and characterize microorganisms with potential applications in biotechnology.

Results

Multiple beneficial microorganisms were identified including bacteria from genera Lactobacillus, Fructilactobacillus, Leuconostoc, Bacillus, and Gluconobacter, and yeasts such as Saccharomyces, Schizosaccharomyces, Zygosaccharomyces, Candida, Rhodotorula, Yarrowia, and fungi such as Talaromyces and Aspergillus. These strains demonstrate metabolic potential for fermentation, probiotic activity, and synthesis of secondary metabolites including erythritol, citric acid, carotenoids, and pullulan.

Conclusion

Honey microbiota exhibits strong biotechnological potential for industrial applications, though currently underutilized compared to other microbial sources. Further research and characterization of honey-derived microorganisms is needed to unlock their applications in biotechnology, medicine, and the food industry.
  • Published in:World Journal of Microbiology and Biotechnology,
  • Study Type:Review,
  • Source: PMID: 41060351, DOI: 10.1007/s11274-025-04551-z
Scroll to Top