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Comparison of Antimicrobial Activity of Honey from Various Floral Sources Against Food Spoilage Bacteria

Dilara Ghani
Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000, Bangladesh

Ishrat Siddiqua
Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000, Bangladesh

Aleya Mowlah
Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000, Bangladesh

Abstract/ Executive Summary:

Honey is a natural product that has found to possess numerous beneficial properties. In this study, antimicrobial activity of honey produced by various floral sources: black cumin, litchi, mustard, wild honey from the forests of Sundarban (one was new and another was stored) and a conunercial honey (Dabur honey) was tested against four food spoilage bacteria: Staphylococcus aureus, Escherichia coli, Bacillus cereus and Salmonella spp. by disc diffusion assay. All honeys were checked at four concentrations (1%, 5%, 10% and 100% v/v) and the mean zones of inhibition were measured. The effect of temperature on the antibacterial activity was determined by treating the honey samples at three different temperatures: 50^oC, 75°C and 100°C. Some physicochemical properties such as color, pH, moisture content and brix value of these honeys were also measured using standard methods. Research findings showed that, all honey samples had an inhibitory effect on the growth of bacteria. Among them, honey from black cumin flower was found to be the most active followed by mustard, litchi and Sundarban honeys. Of all honeys, commercial honey was the least active. None of the honeys were active at 1% (v/v) concentration, as the concentration increased activity also increased. Although, antibacterial activity found to be reduced with increasing temperature treatment, but it was remain effective even after heat treatment at 100⁰C for 30 minutes. The results of this study confirmed the possibility of using honey in preventing the growth of food spoilage bacteria to extend the shelf life of foods.

Keywords: Antibacterial activity, Food safety, Food spoilage bacteria, Zone of inhibition

Location: Sundarban, Khulna, Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Honey

Objectives:

Objective of this study was to identify the antibacterial activity of honey from various floral sources along with some physicochemical properties to give a general idea about the variation in their activity and also the effect of heat treatment on honey samples.

Methodology:

Honeys from various flora sources such as black cumin, litchi, mustard, wild honey from the forests of Sundarban (one new and one stored) and a commercial honey were used in this study. The honey samples were collected from local market and kept in a cool and dark place (at room temperature). Four bacterial species known to cause food spoilage such as Staphylococcus aureus (BTCC 43), Bacillus cereus (BTCC 19), Eschericia coli (ATCC 25922), and Salmonella spp. (BTCC 197) were used. These strains were obtained from the microbiology lab of Institution of Nutrition and Food Science, University of Dhaka. Nutrient agar and nutrient broth used as culture media. Physicochemical properties like color, pH, moisture content and brix value of honey samples were determined using methods adopted by the International Honey Commission 9. In vitro screening was carried out using disc diffusion method. In this study, original honey sample were considered as 100% concentrated. From these samples 1%, 5%, 10% solutions were prepared using sterile distilled water. In disc diffusion method, surface of freshly prepared nutrient agar plates were uniformly inoculated with overnight stock cultures that were previously prepared in nutrient broth. Discs made from Whattrnan filter paper No.1 (ADY ANTEC; Toyo Roshi Kaisha, Ltd, Japan), 8 mm in diameter were used. Test materials (50 µl of each dilution or net honey) were soaked into the paper discs, dried at room temperature and carefully placed on the petri dishes seeded with inocula. Plates were kept at 4°C for four hours to provide sufficient time to diffuse the test material into the medium and finally incubated at 37°C for 8-12 hours. The diameter of the zone of inhibition produced around the discs was measured by vernier calipers as index of putative antibacterial activity of test materials. The size of the inhibition zone further represented a quantitative measure of antibacterial activity of the test material. All experiments were performed in triplicate and the zone of inhibition was measured twice for each honey dilution and net preparation. Effect of temperature on antibacterial activity of the sample was determined by the method as described by Leeching II. Different honey samples (10% v/v) were incubated at 50°C, 70°C and 100°C respectively in water bath for 30 minutes and cooled down. The antibacterial activity of this heat treated samples were carried out against the test organisms by the disc diffusion method as previously described. The inhibition zones were calculated as means ± sd. (n= 3 or 4)

Source of Information: Bangladesh Journal of Nutrition, Vol. 26, December 2013-14.

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The result of the study showed that honey possesses antibacterial property and it could be used as a natural preservative in Bangladesh. It is also evident that honeys from different floral sources have difference in their antibacterial activity. It was found that temperature decreased the antimicrobial activity of honey but significant activity still remains after heat treatment. So in the light of this study it can be specified that honey could be used as a safe alternative of chemical preservatives. More study is required on Bangladeshi honey to isolate and identify the compound responsible for honey's antibacterial activity and to use it in a feasible way.

Knowledge Management: Journal