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KMID : 1007520120210030905
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Food Science and Biotechnology
2012 Volume.21 No. 3 p.905 ~ p.910
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Antibacterial Properties of Honey Produced by Melipona beecheii and Apis mellifera against Foodborn Microorganisms
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David Chan-Rodriguez
Jesus Ramon-Sierra
Jorge Lope-Ayora
Enrique Sauri-Duch
Luis Cuevas-Glory
Elizabeth Ortiz-Vazquez
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Abstract
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The aim of this study was to determine the antibacterial activity in vitro of Melipona and Apis honey against various foodborne microorganisms. The results of qualitative test showed that Melipona honey inhibited both Staphylococcus aureus ATCC25923 and H08M06 strains and both Escherichia coli ATCC35922 and H12K06 strains. Apis honey inhibited both E. coli ATCC35922 and H12K06 strains and S. aureus ATCC25923 strain. Minimum inhibitory concentrations of Melipona honey (5-16%, w/v) were lower than those of Apis honey (15-31%, w/v). This study demonstrated that the antibacterial potency of Melipona honey could be a new alternative for controlling foodborne illness.
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KEYWORD
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Melipona beecheii, Apis mellifera, minimum inhibitory concentration, antibacterial activity, foodborne bacteria
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