Antibacterial effects of honey produced by Apis Mellifera on Staphylococcus aureus and Escherichia coli compared with Gentamicin
Date of Completion
Gentamicins, Staphylococcus aureus, Escherichia coli, Anti-bacterial Agents
This study was to determine the antibacterial effects of honey produced by Apis mellifera on Staphylococcus aureus and Escherichia coli using the dark diffusion method. An analytical study that involved the use of honey, with a concentration of 75% produced by Apis mellifera against Staphylococcus aureus and Escherichia coli. Two disks were infused with 75% honey, one disk for the control (distilled), and one disk for Gentamicin (positive control) with a total of 4 disks per plate and 3 plates per organism for a total of 9 plates. The antibacterial property of honey, as shown by a zone of inhibition, was measured and recorded. Once recorded, these measurements were compared with the positive control gentamicin. Based from the results of the study, the antibacterial property of the honey produced by Apis mellifera against Staphylococcus aureus showed a circle with a thin bacterial growth with diameters comparable to the zone of inhibition of gentamicin. On the other hand, Escherichia coli did not show any zone of inhibition. The honey produced by Apis mellifera showed unequivocal results on both Staphylococcus aureus and Escherichia coli with a thin circular growth of bacteria (diameters comparable with gentamicin) and no signs of inhibition, respectively. Different factors that affected the antibacterial property of honey produced by Apis mellifera were the source of nectar, kind of flower, duration of storage, and the associated weather condition present at that time. Considering these factors, even the same species of bees produce different compositions and varying concentrations of certain substances that may affect its antibacterial potential.
Antibacterial effects of honey produced by Apis Mellifera on Staphylococcus aureus and Escherichia coli compared with Gentamicin.
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