Evidence-Based Complementary and Alternative Medicine / 2015 / Article / Tab 1

Research Article

The Lyophilization Process Maintains the Chemical and Biological Characteristics of Royal Jelly

Table 1

Minimum inhibitory concentration (MIC) of lyophilized and fresh royal jelly; values are mean ± SD obtained from analyses in triplicate.

BacteriumRoyal jelly
MIC (% w/v)a
LyophilizedFresh

Staphylococcus aureus ATCC 259230.78 ± 0.000.78 ± 0.00
Staphylococcus aureus ATCC 433000.78 ± 0.000.78 ± 0.00
Staphylococcus epidermidis ATCC 149900.78 ± 0.000.78 ± 0.00
Streptococcus pneumoniae ATCC 496190.05 ± 0.000.05 ± 0.00
Escherichia coli ATCC 259220.78 ± 0.000.78 ± 0.00
Klebsiella pneumoniae ATCC 100310.78 ± 0.000.78 ± 0.00
Proteus mirabilis ATCC 124530.78 ± 0.000.78 ± 0.00
Salmonella enteritidis ATCC 130760.78 ± 0.000.78 ± 0.00
Pseudomonas aeruginosa ATCC 278531.55 ± 0.001.55 ± 0.00

a: % w/v in relation to the dry weight.

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