From hive to laboratory – biotechnological potential of microorganisms from honey

Honey is a valuable source of microorganisms that may have potential applications in various fields of science and industry. The high sugar content and low pH inhibit the growth of most microorganisms; however, some are capable of adapting to these conditions. Moreover, the bioactive components of honey, such as hydrogen peroxide and flavonoids, exhibit antimicrobial activity, which limits the proliferation of pathogens while simultaneously promoting the selection of microorganisms with beneficial properties. These include bacteria from the genera Lactobacillus, Fructilactobacillus, Leuconostoc, Bacillus, and Gluconobacter; yeasts such as Saccharomyces, Schizosaccharomyces, Zygosaccharomyces, Candida, Rhodotorula, Yarrowia, Wickerhamomyces, Aureobasidium; and fungi such as Talaromyces, Aspergillus, and Epicoccum. The metabolic potential of these strains encompasses fermentation properties, probiotic microorganisms activity, and the ability to biosynthesize secondary metabolites such as erythritol, citric acid, kynurenic acid, lipids, carotenoids, and pullulan. These traits indicate the strong biotechnological potential of honey microbiota for industrial applications. However, compared to other environments, honey has not been extensively studied regarding the presence of beneficial microorganisms. This highlights the need for further research on its microbiota to identify and characterize microorganisms with potential applications in biotechnology, medicine, and the food industry.