Isolation and Characterization of Natural Honey Yeast Strain : A Review

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This is an unedited manuscript accepted for publication and provided as an Article in Press for early access at the author’s request. The article will undergo copyediting, typesetting, and galley proof review before final publication. Please be aware that errors may be identified during production that could affect the content. All legal disclaimers of the journal apply.

Year : 2025 | Volume : 02 | Issue : 02 | Page :
    By

    Aakriti Gusain,

  • Akhil Kumar,

  1. P.hd Scholar, Department of Entomology, G. B. Pant University of Agriculture and Technology, Pant Nagar, Uttarakhand, India
  2. Student, Department of Entomology, G. B. Pant University of Agriculture and Technology, Pant Nagar, Uttarakhand, India

Abstract

Honey is a natural product rich in sugars, enzymes, and microorganisms, including yeasts, which play a key role in the fermentation processes that occur in honey. These yeasts are of interest due to their potential in biotechnology, fermentation, and health applications. This review discusses the methodologies used to isolate yeast strains from honey, their biochemical and molecular characterization, and their possible applications in industries such as food, pharmaceuticals, and biotechnology. Emphasis is placed on the diversity of yeast species found in honey, their metabolic activities, and their potential for future biotechnological exploitation. Honey, a natural product produced by insects, particularly honeybees, contains diverse microbial communities, including yeasts, which play pivotal roles in its fermentation and preservation. This review consolidates current knowledge on the isolation, morphological, biochemical, and molecular characterization of yeast strains derived from honey. Emphasis is placed on the methodological approaches used for isolation, identification, and preservation of honey yeasts, as well as their metabolic potential. Furthermore, the study highlights the broad applications of honey-associated yeasts in probiotic development, fermentation processes, enzyme production, and biotechnological innovations. The diverse capabilities of these yeasts underscore their significance not only in insect-related fermentation ecology but also in various industrial and health sectors. Future research directions involve enhancing large-scale applications and further elucidating the functional attributes of these microbial strains.

Keywords: Honey; yeast; isolation; characterization; fermentation; probiotics; biotechnology; honeybee microbiota.

[This article belongs to International Journal of Insects ]

How to cite this article:
Aakriti Gusain, Akhil Kumar. Isolation and Characterization of Natural Honey Yeast Strain : A Review. International Journal of Insects. 2025; 02(02):-.
How to cite this URL:
Aakriti Gusain, Akhil Kumar. Isolation and Characterization of Natural Honey Yeast Strain : A Review. International Journal of Insects. 2025; 02(02):-. Available from: https://journals.stmjournals.com/iji/article=2025/view=213421


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Regular Issue Subscription Original Research
Volume 02
Issue 02
Received 10/04/2025
Accepted 20/05/2025
Published 16/06/2025
Publication Time 67 Days
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