Effect of different Saudi honey types mixed with natural substances on some bacterial strains

Abstract EN

To evaluate the antibacterial eff ects of three types of Saudi honey (Feghra, Sider and Natural honey) alone and mixed with ginger or lemon in comparison to Manuka honey as a potential natural antibacterial agent.

Saudi honeys were evaluated against fi ve types of bacterial strains; Klebsiella pneumoniae, Staphylococcus aureus, Pseudomonas aeruginosa, Haemophilus infl uenzae and Streptococcus pneumoniae.

Chocolate agars were prepared fi rst with diff erent concentrations of each type of honey, and then with specifi c concentrations either of ginger or lemon added to honey.

Bacterial species were inoculated on each agar and incubated at 37oC in a CO2 incubator overnight.

Signifi cant diff erences were found between diff erent types of honey and diff erent concentrations of the same honey on bacterial growth.

There are no signifi cant diff erences and synergistic eff ects when adding ginger to diff erent honey types.

Addition of lemon show signifi cant diff erences and good synergistic eff ects against all tested bacterial species except Klebsiella pneumoniae and Staphylococcus aureus at 15 and 20 % honey concentration.

In conclusion, antibacterial eff ects of diff erent types of honey are type and concentration dependent.

Adding lemon to the diff erent types of honey changes the pH and acidity and increases the honey’s antibacterial eff ect.