Abstract:
The antimicrobial activity of natural honey has been observed and recorded for many
years. In order to assess the antimicrobial activity of Algerian honey and to determine whether
there are factors that affect the antimicrobial activity of honey, such as geographical area, type
of plant, climate, etc., it was decided to carry out a study on the antimicrobial activity of
natural honey and to answer the question What components present in natural honey have
antimicrobial properties ? Are there factors that affect the quality and effectiveness of honey ?
Different analyses were carried out on five samples of Algerian honey, namely
eucalyptus honey, watercress honey, Sedra honey, citrus honey and multi-flora honey, which
were collected in different regions and at different times, as follows: watercress (Ain
ouassera/March); Sedra (Djelfa/May-June); eucalyptus (Boumerdasse/June); citrus
(Ghardaia/April); multi flora (March-July / geographical area is unknown The analyses
included the good diffusion method on solid medium where 3 different dilutions (80%, 40%,
20%) were used and diluted with sterile distilled water or catalase, which is known to
negatively affect H 2 O 2 activity, as well as the determination of the minimum inhibitory
concentration (MIC) using a microdilution technique where 4 different dilutions
(50%40%30%20%) were used and diluted with sterile distilled water, lactic acid bacteria
were isolated and pH was measured.
The results showed the presence of antimicrobial activity of the honey against the
eight bacteria used with or without catalase (Pseudomonas aeruginosa ATCC 27853,
Escherichia coli ATCC 25922, Klebsiella pneumoniae ATCC 700603, Salmonella
typhimurium ATCC 14028, Staphylococcus aureus ATCC 25923, Bacillus cereus ATCC
14579, Enterococcus faecalis ATCC 29212, Listeria monocytogenes ATCC 13932) The best
results were recorded by Sedra honey and watercress honey, where Listeria monocytogenes
was the most sensitive recording an inhibition zone of 46 mm diameter at a concentration of
80% honey (Watercress) and Pseudomonas aeruginosa was the most resistant. While no
honey recorded antimicrobial activity for Candida albicans (Yeast) ATCC 10231. For the
microdilution method, the best results were also recorded by Sidra honey and watercress
honey with <20% concentration.
Natural (Algerian) honey has antimicrobial activity and there are factors that affect this
activity of honey, which justifies the reasons for the different antimicrobial activities, because
honey contains several elements that give it antimicrobial activity, which is evident when one
of the elements of honey is removed and it nevertheless retains its antimicrobial activity.
