Properties of honey from Tetragonisca angustula fiebrigi and Plebeia wittmanni of Argentina

Free Access

Table III

Antibacterial levels of diluted honeys (40%, w/v) from Plebeia wittmanni and Tetragonisca angustula fiebrigi in 10⁸ CFU/mL.

	Honey^*
Microorganism	P. wittmanni (μL)	T. angustula fiebrigi (μL)	Control
	0 10 20 30	0 10 20 30
Gram negative bacteria			Penicillin-G (30 μg /mL)
E. coli (ATCC 25922)	– – 6 9	– – – 7	12
E. coli (IEV301)	– – 6 9	– – – 7	15
P. aeruginosa (IEV 305)	– – 7 9	– – – –	20
P. aeruginosa (ATCC 27853)	– – 7 10	– – – 6	18
Gram positive bacteria			Streptomycin (30 μg/mL)
S. aureus (IEV7)	– – 7 10	– – 6 8	14
S. aureus coagulase-negative
methicillin-sensitive (IEV 20)	– – 7 10	– – 6 8	12
E. faecali (IEV 208)	– – 7 10	– – – –	13
E. faecal (ATCC 29212)	– – 7 11	– – – –	12
S. aureus (ATCC 29213)	– – 7 11	– – 6 8	13
S. aureus (ATCC 25923)	– – 7 10	– – 6 8	13

μL of the dilution of 10 g of honey in 3 mL water.

– : No action on bacterial growth. Bacterial growth was not inhibited by glucose, fructose and sucrose assayed at the same concentrations found in honeys. These sugars were assayed separately in different experiments and together.