Antibacterial activity of different natural honeys from
Transylvania, Romania
J Environ Sci Health B, 2014;49(3):176-81
Honey is used in food industry and medicine due to its
nutritive, therapeutic and dietetic qualities. The microbiological
characteristics of 10 unpasteurized honey samples of known origin, collected
from Transylvania beekeepers (Romania) were determined. The antibacterial
activity of these types of honey against Escherichia coli, Staphylococcus
aureus, Staphylococcus epidermidis, Salmonella enteritidis, Salmonella anatum,
Salmonella choleraesuis, Bacillus cereus, Bacillus subtilis subsp. spizizenii
and Listeria monocytogenes strains was studied.
The most sensitive to the antibacterial activity were the
two staphylococus strains (the largest diameter of inhibition zone was 18 mm)
and B. subtilis strains (13.5 mm). The strains of B. cereus, E. coli, L.
monocytogenes and Salmonella spp. were found to present resistance to some of
the honey samples. Manna, sunflower and polyfloral honeys presented high
antibacterial activity while acacia and linden honeys had a lower activity in
terms of the number of sensible strains. Statistical analysis shows that the
type of strains and the type of honey have influence on the diameter of
inhibition.
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