In vitro antimicrobial properties of apis mellifera L. and Meliponulla beccarii L. honeys from Kellem and West Wollega Zones, Western Ethiopia

Abstract

Honey is a sweet natural product synthesized from nectars of flowers by different types of honey bees. It has been used as medicine in different cultures. The aim of this study was to investigate the antimicrobial activities of honey samples from different sources against selected clinical and standard microorganisms. Antimicrobial activities of the honey samples against selected standard and clinical microorganisms were done using agar disc and agar well diffusion methods. The highest diameter of inhibition zone against clinical and standard strains was recorded for Meliponula beccarii honey (MBH) (16 ± 3 mm) followed by Apis mellifera fresh honey (AMFH) (15 ± 2 mm) and Apis mellifera market honey (AMMH) (11 ± 3 mm) by well diffusion method. The mean inhibition zone recorded by the disc diffusion method were generally lower than that of the well diffusion method. However, none of the honey samples inhibited Candida albicans. The mean Minimum Inhibitory Concentration (%) and Minimum Bactericidal Concentration (%) against all the tested bacteria were 9.9 and 53.6 by MBH, 11.0 and 56.2 by AMFH, and 15.4 and 64.3 by AMMH, respectively. The fresh honey samples directly collected from the hives and honey samples from stingless bees showed higher antimicrobial effects against the tested pathogenic bacteria. This implies that honey could be used as an alternative therapy against diseases caused by the bacterial pathogens.

Keywords

• antimicrobial activities
• apis mellifera
• honey
• meliponulla beccarii