Periodontal Application of Manuka Honey: Antimicrobial and Demineralising Effects In Vitro

Table 1

Minimum bactericidal concentrations (MBC) of manuka (NPA 20+) and white clover honeys against a variety of bacteria.

Bacteria	MBC (% w/v)
	Manuka honey NPA20+		White clover honey
	pH 4.9	pH 7.1	pH 5.2	pH 7.1
Staph. aureus	12.5	12.5	50	>50
E. coli	12.5	25	25	50
S. mutans UA159	>50	>50	>50	>50
S. mutans 10449	25	25	25	50
S. sobrinus	12.5	12.5	25	25
S. sanguinis	25	25	50	50
S. gordonii	25	25	25	>50
F. nucleatum ATCC 25586	12.5	12.5	25	25
F. nucleatum ATCC 33568	25	25	25	25
P. gingivalis	12.5	12.5	12.5	25
P. intermedia	12.5	12.5	25	12.5

P. gingivalis and P. intermedia were incubated for 48 h while all other bacteria were incubated for 18 h. The highest honey concentration tested was 50% (w/v).
NPA: nonperoxide antibacterial activity.
Natural pH at 50% (w/v) in culture media.