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Bioactivity of certain Saudi Arabia honey against Bacillus subtilius and Esherichia coli [electronic resource].

By:

Sherif, A. S. F

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Language: English Summary language: Arabic Description: p.2207-2211Other title:

النشاط الحيوى لبعض أنواع العسل السعودية ضد بكتريا باسيلس سبتليس ، إشيريشيا كولاى [Added title page title]

Uniform titles:

Minufiya journal of agricultural research, 2010 v. 35 (6) [electronic resource].

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Full Text Article

In: Minufiya Journal of Agricultural Research 2010. v.35(6)Summary: Seven Saudi Arabia honey types (Sider, Siefy el-taef, Talh, sider el-taef, Somrh el-taef, Besbas-riadh and Blackcumin) were collected from different locations at Saudi Arabia Kingdom and tested against two species of bacteria; Bacillus subtilis and Escherichia coli using undiluted honey as an indicator of unique factors. The diameter of the inhibition zones was used as a criterion of antibacterial spectra (total inhibition zones, mm). The obtained results indicated that the two species of bacteria were significantly affected by the tested honey. The Blackcumin was the highest effective against B.subtilis followed closely by Siefy el-taet, while the lowest effect was recorded by sider el-taef honey. The Talh honey recorded the highest effect against E.coli, while, Sider, Siefy el-taef and Besbas-riadh honey gave the lowest effect. Also B.subtilis was more sensitive to inhibition by Blackcumin honey than E. coli. Siefy el-taef honey induced the lowest effect against both species of bacteria.

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Includes references.

Seven Saudi Arabia honey types (Sider, Siefy el-taef, Talh, sider el-taef, Somrh el-taef, Besbas-riadh and Blackcumin) were collected from different locations at Saudi Arabia Kingdom and tested against two species of bacteria; Bacillus subtilis and Escherichia coli using undiluted honey as an indicator of unique factors. The diameter of the inhibition zones was used as a criterion of antibacterial spectra (total inhibition zones, mm). The obtained results indicated that the two species of bacteria were significantly affected by the tested honey. The Blackcumin was the highest effective against B.subtilis followed closely by Siefy el-taet, while the lowest effect was recorded by sider el-taef honey. The Talh honey recorded the highest effect against E.coli, while, Sider, Siefy el-taef and Besbas-riadh honey gave the lowest effect. Also B.subtilis was more sensitive to inhibition by Blackcumin honey than E. coli. Siefy el-taef honey induced the lowest effect against both species of bacteria.

Summary in Arabic.

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