ANTIMICROBIAL EFFECT OF COMMERCIAL MANUKA HONEY AND CONVENTIONAL LOCAL HONEY AGAINST GRAM-NEGATIVE AND GRAM-POSITIVE BACTERIA

Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXIII, Issue 2
Written by Mara GEORGESCU, Mimi DOBREA, Vlad Cristian DOBREA

Introduction: Due to the escalating antimicrobial resistance of numerous frequent pathogens, research on natural antimicrobial compounds is intensively published. One of the most in trend, yet controversial antibacterial natural products, is the Manuka honey. Manuka honey, produced from the Manuka (Leptospermum scoparium or Leptospermum polygafolium) tree, contains a unique antimicrobial factor (Unique Manuka Factor, UMF), which is absent in other types of honey. Aims: Commercial Manuka honey was investigated for assessment of antimicrobial effect against different Gramnegative and Gram-positive bacteria. Materials and Methods: Two types of Manuka honey with different UMF and one local polyfloral honey were assessed for antimicrobial activity against Staphylococcus sp., Streptococcus sp., Listeria sp., E coli, Salmonella sp. Pure broth cultures were pour plated on agar and incubated. Each type of honey was spotted in a marked place on the agar, pending the examination of inhibition areas after another incubation period. Results: Commercial Manuka honey has antimicrobial activity for Staphylococcus sp., E.coli and Salmonella sp., but not for Streptococcus sp. and Listeria sp. No antimicrobial effect was noticed for regular polyfloral honey. Conclusion: Using the described method, Manuka honey revealed an antimicrobial effect against Staphylococcus sp., E.coli and Salmonella sp., the intensity of which was directly proportional with UMF.

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GEORGESCU M., DOBREA M., DOBREA V.C. 2017, ANTIMICROBIAL EFFECT OF COMMERCIAL MANUKA HONEY AND CONVENTIONAL LOCAL HONEY AGAINST GRAM-NEGATIVE AND GRAM-POSITIVE BACTERIA. Scientific Works. Series C. Veterinary Medicine, Vol. LXIII, Issue 2, ISSN 2065-1295, 133-136.


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