The minimum inhibitory concentrations (MICs) of four types of honey against several bacteria

Abstract

Honey is a natural animal-derived product from flower nectar. Honey’s flavonoid, organic acid, and phenolic contents may function as natural antioxidants and antimicrobials. Previous findings showed that adding honey into avocado juice still leaves total contamination in a relatively high amount. This research aimed to determine the minimum inhibitory concentrations (MICs) of four types of honey against several test bacteria. The research employed the completely randomized design (CRD), with the first factor being the types of honey, including the honey produced by Apis mellifera from the nectar of wildflowers (AMBL), the honey produced by Apis dorsata (AD), the honey produced by Apis mellifera from the nectar of kapok flowers (Ceiba pentandra) (AMBR), and the honey produced by Trigona sp. (TG). The second factor was the types of test bacteria, including Escherichia coli, Salmonella typhi, and Staphylococcus aureus. The MICs were determined using the modified Kirby-Bauer method. The honey was also tested for its antioxidant ability, total titratable acidity, pH, and sugar. The MICs of the AMBL and AMBR honey against E. coli, S. Typhi, and S. aureus was 50% (v/v), the MIC of the AD honey against E. coli and S. typhi was 6.25% (v/v), the MIC of the AD honey against S. aureus was 12.5% (v/v), the MIC of the TG honey against E. coli and S. aureus was 12.5% (v/v). The MIC of the TG honey against S. typhi was 6.25% (v/v). The highest antioxidant activity was obtained from the TG honey (49% RSA DPPH).