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Biotechnology Research International
Volume 2011 (2011), Article ID 917505, 6 pages
http://dx.doi.org/10.4061/2011/917505
Research Article

Antibacterial Efficacy of Raw and Processed Honey

1INRS-ETE, Université du Québec, Québec, QC, Canada G1K 9A9
2Biochemical and Bioprocess Engineering Group, Amity Institute of Biotechnology, Amity University, Noida, Uttar Pradesh 201303, India

Received 15 September 2010; Revised 11 November 2010; Accepted 18 December 2010

Academic Editor: Kari E. Dunfield

Copyright © 2011 D. P. Mohapatra et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

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.