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Antibacterial Efficacy of Raw and Processed Honey.

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Mohapatra, Debabandya P.; Thakur, Vivek; Brar, Satinder Kaur (2011). Antibacterial Efficacy of Raw and Processed Honey. Biotechnology Research International , vol. 2011 . p. 1-6.

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Résumé

In vitro antibacterial activity of methanol, ethanol, and ethyl acetate extracts of raw and processed honey was tested against Gram-positive bacteria (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Enterococcus faecalis, and Micrococcus luteus) and Gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa, and Salmonella typhi). Both types of honey showed antibacterial activity against tested organisms with the zone of inhibition (ZOI) ranging from 6.94 to 37.94 mm, while E. coli, S. typhi, and P. aeruginosa showed that sensibility towards all the extracts with ZOI ranges between 13.09 to 37.94 mm. The methanol extract showed more potent activity than other organic extracts. Gram-negative bacteria were found to be more susceptible as compared to Gram-positive bacteria except E. faecalis. The broth microdilution assay gave minimum inhibitory concentrations (MIC) value of 625 μg/mL, while the minimum bactericidal concentration (MBC) ranges between 625 μg/mL 2500 μg/mL. The study showed that honey has antibacterial activity (bacteriostatic and bactericidal effect), similar to antibiotics, against test organisms and provides alternative therapy against certain bacteria.

Type de document: Article
Mots-clés libres: miel; transformation; antibactérien
Centre: Centre Eau Terre Environnement
Date de dépôt: 18 nov. 2020 19:28
Dernière modification: 18 nov. 2020 19:28
URI: http://espace.inrs.ca/id/eprint/9536

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