<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The first aim of the study was to compare the antibacterial activity of several types of honey of different origins, against some bacterial resistant strains. The strains had been isolated from patients. The second aim was to discover the correlations between the antibacterial character of honey and the physico-chemical properties of the honey. Ten honey samples (polyfloral, linden, acacia, manna, and sunflower) from the centre of Romania were tested to determine their antibacterial properties against the following bacterial species: Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, Staphylococcus epidermidis, Salmonella enterica serovar Typhimurium, Bacillus cereus, Bacillus subtilis, and Listeria monocytogenes. Bacterial cultures in nutrient broth and the culture medium Mueller-Hinton agar were used. The susceptibility to antibiotics was performed using the disk diffusion method. All honey samples showed antibacterial activity on the isolated bacterial strains, in particular polyfloral (inhibition zone 13-21 mm in diameter) - because it is the source of several plants, and manna (inhibition zone 13-19.5 mm in diameter), and sunflower (inhibition zone 14-18.5 mm in diameter). Pure honey has a significant antibacterial activity against some bacteria which are resistant to antibiotics. Bacterial strains differed in their sensitivity to honeys. Pseudomonas aeruginosa and Staphylococcus aureus were the most sensitive. The present study revealed that honey antibacterial activity depends on the origin of the honey. We also found that there was a significant correlation between antibacterial activity of honeys and the colour of the honey but not between acidity and pH. The statistical analysis showed that the honey type influences the antibacterial activity (diameter of the bacterial strains inhibition zones).</p></abstract>

The first aim of the study was to compare the antibacterial activity of several types of honey of different origins, against some bacterial resistant strains. The strains had been isolated from patients. The second aim was to discover the correlations between the antibacterial character of honey and the physico-chemical properties of the honey. Ten honey samples (polyfloral, linden, acacia, manna, and sunflower) from the centre of Romania were tested to determine their antibacterial properties against the following bacterial species: Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, Staphylococcus epidermidis, Salmonella enterica serovar Typhimurium, Bacillus cereus, Bacillus subtilis, and Listeria monocytogenes. Bacterial cultures in nutrient broth and the culture medium Mueller-Hinton agar were used. The susceptibility to antibiotics was performed using the disk diffusion method. All honey samples showed antibacterial activity on the isolated bacterial strains, in particular polyfloral (inhibition zone 13-21 mm in diameter) - because it is the source of several plants, and manna (inhibition zone 13-19.5 mm in diameter), and sunflower (inhibition zone 14-18.5 mm in diameter). Pure honey has a significant antibacterial activity against some bacteria which are resistant to antibiotics. Bacterial strains differed in their sensitivity to honeys. Pseudomonas aeruginosa and Staphylococcus aureus were the most sensitive. The present study revealed that honey antibacterial activity depends on the origin of the honey. We also found that there was a significant correlation between antibacterial activity of honeys and the colour of the honey but not between acidity and pH. The statistical analysis showed that the honey type influences the antibacterial activity (diameter of the bacterial strains inhibition zones).

Physico-chemical characterization and antibacterial activity of different types of honey tested on strains isolated from hospitalized patients

“Iuliu Haţieganu” University of Medicine and Pharmacy, Department of Microbiology, Cluj-Napoca, Romania

“Iuliu Haţieganu” University of Medicine and Pharmacy, Department of Cell and Molecular Biology, Cluj-Napoca, Romania

Faculty of Science, “1st Decembrie 1918” University of Alba lulia, Romania

Journal of Apicultural Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

The first aim of the study was to compare the antibacterial activity of several types of honey of different origins, against some bacterial resistant strains....

Physico-chemical characterization and antibacterial activity of different types of honey tested on strains isolated from hospitalized patients

Online veröffentlicht: 03. Juni 2016

Seitenbereich: 5 - 18

Eingereicht: 06. Nov. 2014

Akzeptiert: 10. Mai 2016

DOI: https://doi.org/10.1515/jas-2016-0013

Schlüsselwörter
antibacterial activity, bacteria strains isolated from hospitalised patients, honey, physico-chemical properties, statistical analysis

© by Mihaela L. Vică

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Physico-chemical characterization and antibacterial activity of different types of honey tested on strains isolated from hospitalized patients

Online veröffentlicht: 03. Juni 2016

Seitenbereich: 5 - 18

Eingereicht: 06. Nov. 2014

Akzeptiert: 10. Mai 2016

DOI: https://doi.org/10.1515/jas-2016-0013

Schlüsselwörterantibacterial activity, bacteria strains isolated from hospitalised patients, honey, physico-chemical properties, statistical analysis

© by Mihaela L. Vică

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Schlüsselwörter
antibacterial activity, bacteria strains isolated from hospitalised patients, honey, physico-chemical properties, statistical analysis