Skip to main content

Table 3 Diameter of inhibition zone (mm) produced by commercial honeys from Apis sp. bees for different bacterial strains, using agar-well diffusion assays

From: Antimicrobial activity and rutin identification of honey produced by the stingless bee Melipona compressipes manaosensis and commercial honey

Commercial honey Honey dilutionc Inhibition zone of bacterial speciesa,b
S. aureus E. coli P. vulgaris S. sonnei S. paratyphi Klebsiella sp.
B Undiluted - 26.2A ± 0.3 26.3A ± 0.2 18.2A ± 0.4 14.3A ± 0.1 17.2A ± 0.2
1:1 - 21.8B ± 0.2 25.4B ± 0.4 16.6B ± 0.1 12.2B ± 0.2 12.8B ± 0.3
1;2 - - 15.4C ± 0.3 17.5A ± 0.3 11.1C ± 0.1 -
1:4 - - 16.8D ± 0.1 10.2C ± 0.3 10.2D ± 0.2 -
1:6 - - 15.1C ± 0.2 7.3D ± 0.2 10.4D ± 0.1 -
1:8 - - - - - -
C Undiluted - 7.4C ± 0.2 - 10.3C ± 0.1 - -
1:1 - - - - - -
1:2 - - - - - -
1:4 - - - - - -
1:6 - - - - - -
1:8 - - - - - -
D Undiluted 8.7 ± 0.5 14.5D ± 0.3 - - - 8.7C ± 0.2
1:1 - - - - - -
1:2 - - - - - -
1:4 - - - - - -
1:6 - - - - - -
1:8 - - - - - -
  1. a Values are means ± standard deviations of triplicate assays of three independent experiments. b Averages with a same letter indicate no significant difference (p < 0.05). c Diluted in bidistilled water (w/w).