Przeciwbakteryjne i przeciwgrzybicze właściwości miodu –  badania wstępne

MATEUSZ OSSOWSKI; BOŻENA NOWAKOWICZ-DĘBEK; ŁUKASZ WLAZŁO; MARTYNA KASELA

doi:10.24326/jasbbx.2018.4.2

Vol. 36 No. 4 (2018)

Articles

Antibacterial and antifungal properties of honey – preliminary studies

MATEUSZ OSSOWSKI⁺⁻
BOŻENA NOWAKOWICZ-DĘBEK⁺⁻
ŁUKASZ WLAZŁO⁺⁻
MARTYNA KASELA⁺⁻

PDF (Język Polski)

DOI: https://doi.org/10.24326/jasbbx.2018.4.2
Submitted: March 1, 2019
Published: 2018-12-21

Abstract

The growing antibiotic resistance of pathogenic microorganisms forces researchers to search for natural sources of compounds showing antimicrobial activity. Honeys are characterized by a high antioxidant potential and a diversified chemical composition depending on their origin – the climate zone and species of plants used by bees to produce them. In the present study antimicrobial and antifungal properties of honeys from the Lublin region as well as those available locally on the commercial market against the most important pathogenic microorganisms: streptococci, coagulase-positive (Staphylococcus aureus) and coagulase-negative staphylococci as well as yeast Candida albicans were analysed. Examined honeys showed a high antibacterial potential against streptococci and a moderate one against coagulase-negative staphylococci. No growth of the inhibition zone of both S. aureus and C. albicans was observed.

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