International Journal of Food Science

Research Article

Comparative Assessment on Selected Physicochemical Parameters and Antioxidant and Antimicrobial Activities of Honey Samples from Selected Districts of the Amhara and Tigray Regions, Ethiopia

Table 5

Antibacterial potential of the tested honey samples against selected bacterial species.
DistrictsTested Bacteria with Inhibition Zones
S.typhi (mm)E.coli (mm)S.aureus (mm)
TigrayAxum28.84 ± 0 .2427.26 ± 0.0925.38 ± 0.08
D/Tembien25.59 ± 0.1225.28 ± 0.1125.01 ± 0.28
R/Azebo23.68 ± 0.1223.90 ± 0.2023.64 ± 0.11
AmharaBurie24.17 ± 0.1024.14 ± 0.1023.77 ± 0.09
Geregera24.60 ± 0.2424.67 ± 0.4624.22 ± 0.08
Liben23.23 ± 0.1223.47 ± 0.0923.39 ± 0.06
Values are presented as mean ± SD of three determinations. Values with different superscripts down the column are significantly different (P < 0.05).