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.
| | Bacterium | Royal jelly | | MIC (% w/v)a | | Lyophilized | Fresh |
| | Staphylococcus aureus ATCC 25923 | 0.78 ± 0.00 | 0.78 ± 0.00 | | Staphylococcus aureus ATCC 43300 | 0.78 ± 0.00 | 0.78 ± 0.00 | | Staphylococcus epidermidis ATCC 14990 | 0.78 ± 0.00 | 0.78 ± 0.00 | | Streptococcus pneumoniae ATCC 49619 | 0.05 ± 0.00 | 0.05 ± 0.00 | | Escherichia coli ATCC 25922 | 0.78 ± 0.00 | 0.78 ± 0.00 | | Klebsiella pneumoniae ATCC 10031 | 0.78 ± 0.00 | 0.78 ± 0.00 | | Proteus mirabilis ATCC 12453 | 0.78 ± 0.00 | 0.78 ± 0.00 | | Salmonella enteritidis ATCC 13076 | 0.78 ± 0.00 | 0.78 ± 0.00 | | Pseudomonas aeruginosa ATCC 27853 | 1.55 ± 0.00 | 1.55 ± 0.00 |
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a: % w/v in relation to the dry weight.
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