Antimicrobial effect of the natural honey in Algeria

Abstract EN

The present work is a contribution to the assessment of the antimicrobial effect of three samples of natural honey obtained from three sites of the Algerian territory.

(Jijel, Tizi-Ouzou and Sidi Bel Abbès) and a sample of imported honey.

The four samples are tested on five microbes of pathogenic nature (and on yeast strains).

Three categories of microbes were chosen for this survey according to their degree of sensitivity to antibiotics, namely: the very sensitive, fairly sensitive and the resistant strains.

This work is based on the assessment of the antimicrobial effect by the technique of diffusion in agar.

The obtained results show clearly the impact of natural honey on microbial sensitivity.

This inhibitory effect has been noted for the three tested samples, with differences from a sample to another and from a microbial strain to another.

The three samples of natural honey showed two types of antimicrobial effects: a bactericidal effect and a bacteriostatic and fungistatic effect towards the tested strains (bactericidal or bacteriostatic effect or the two t ogether).

Whereas the fourth sample (Alshifa) has no antimicrobial effect at all.