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Abstract
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Article Information:
Antimicrobial Effects of Algerian Honey on Pathogenic Food-Related Bacteria
Neila Nedji and Wahida Loucif-Ayad
Corresponding Author: Wahida Loucif-Ayad
Submitted: May 19, 2014
Accepted: June 18, 2014
Published: November 10, 2014 |
Abstract:
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The purpose of the study was to characterize the physicochemical properties and the antibacterial activity of honey samples collected from different sites of Northeast Algeria. The antibacterial activity of honey against Bacillus cereus (IPA), Staphylococcus aureus (ATCC25923R), Escherichia coli (ATCC25922) and Pseudomonas aeruginosa (ATCC27893R) was evaluated by the disc diffusion method and determined as an equivalent of the inhibition zones diameters after incubation of the cultures at 37°C for 24 h. The moisture content, pH, Electrical conductivity and Ash were measured and the investigation of the polyphenol and flavonoid contents were done spectrophotometrically in each honey sample. Results showed that Algerian honey inhibited the growth of all examined microorganisms with the highest antimicrobial activity against the Gram positive bacteria. Physicochemical parameters were similar between the honey samples collected from different sites and polyphenol and flavonoid contents were variable, depending on the honey samples. The strong antimicrobial activity of Algerian honey may be due to high total phenolic and flavonoid contents and this study suggests potential use of honey in foods.
Key words: Algerian honey, antimicrobial activity, polyphenols and flavonoid contents , , , ,
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Cite this Reference:
Neila Nedji and Wahida Loucif-Ayad, . Antimicrobial Effects of Algerian Honey on Pathogenic Food-Related Bacteria. Advance Journal of Food Science and Technology, (11): 1194-1200.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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