Antibacterial potential of hive bees honey from Himachal Pradesh, India

Devi, Sunita; Parihar, Akwal; Thakur, Meena; Thakur, Bharti; Sharma, Harish Kumar

doi:10.1007/s00203-021-02489-y

Cited by 5 publications

(2 citation statements)

References 46 publications

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“…The clear zone formed around the disc is measured with a caliper. The positive control used the antibiotic ciprofloxacin at a concentration of 100 µg/mL (0.1%) and the negative control used a blank of 25 µL of distilled water each [10].…”

Section: Antibacterial Activitymentioning

confidence: 99%

Diastase Enzyme Activity and Antibacterial Effectiveness to Gastroenteretis by Apis mellifera Honey from Indonesia

Rosyidah,

Hasan,

Andrianto

2024

JSMARTech

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The quality of monoflora honey (Apis mellifera) as an antibacterial can be influenced by the activity of the diastase enzyme and the secondary metabolites of the nectar source. This study aims to compare the activity of the diastase enzyme and the effectiveness of monoflora honey derived from Apis mellifera bees as a natural antibacterial agent against Salmonella typhi. The sampling method for monoflora honey from nine different nectar sources (acacia, calliandra, rambutan, eucalyptus, randu, mango, robusta coffee 1, robusta coffee 2, and rubber). The results showed that the highest diastase enzyme activity in monoflora honey was mango, rambutan, and robusta coffee 2 at 20.00 DN, eucalyptus, randu, and rubber at 10.00 DN, acacia at 6.67 DN, robusta coffee 1 5.00 DN, and calliandra 4.00 DN. Zone of inhibition for S. typhi on robusta coffee 2, robusta coffee 1, randu, eucalyptus, acacia, mango, rubber, rambutan, and calliandra respectively at 18.53; 16.70; 15.27; 14.70; 13.20; 11.20; 11.17; 9.47; and 6,80. The minimum concentration inhibition was 8 μg/mL.

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Section: Antibacterial Activitymentioning

confidence: 99%

Diastase Enzyme Activity and Antibacterial Effectiveness to Gastroenteretis by Apis mellifera Honey from Indonesia

Rosyidah,

Hasan,

Andrianto

2024

JSMARTech

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“…Thus, the maximum level allowed by this legislation (commercial honey ruled by the Mercado Común del Sur (MERCOSUR) legislation) for molds and yeasts with trading purposes is 100 CFU/g of honey (A et al 2017). But so far, whether the yeast in honey is detrimental to health is still unknown (Devi et al 2021). Some people have reported that yeast that produces erythritol from honey has been found (Deng et al 2013) ethanol-producing yeast (Joseph et al 2018), lipaseproducing yeast (Palilu et al 2019), but yeast can also affect the quality of honey (Hajimohammadi et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Analysis of the Diversity of Yeast Communities in Xinjiang Honey

Wei

Lei

Liu

et al. 2022

Preprint

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Honey is widely produced in China as a natural health food with high nutritional value. In this study, high-throughput sequencing (HTS) and culture-dependent methods were used to assess the yeast diversity of wild honey from three different regions of Xinjiang. The analysis of HTS data of 26S rDNA NL1F and NL2R region genes revealed the highest number of operational taxonomic units (OTUs) of the yeast genus Zygosaccharomyces in honey, followed by the genera Aureobasidium and Clavispora. Multifloral honey is not only different in yeast structure and composition from monofloral honey, but also more diverse than monofloral honey. Thirty-five yeast strains were obtained by traditional isolation and culture methods, and morphological, physiological and biochemical, and 26S rDNA D1/D2 domain genes were sequenced to identify 11 yeast species, including Zygosaccharomyces siamensis, Aureobasidium pullulans, Naganishia albida, Saccharomyces cerevisiae, Wickerhamomyces anomalus, Rhodotorula glutinis, Pichia kluyveri, Barnettozyma californica, Rhodotorula kratochvilovae, Candia tropicalis, Pichia terricola, and these results are not entirely consistent with those obtained using high-throughput sequencing methods. Different species of honey may have contributed to the diversity of yeast. The results of this study provide basic information on the yeast diversity of native honey in Xinjiang, which will help to develop germ plasm resources of yeast in honey.

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