Analysis of the Antibacteria Activity of Linden Honey in Vitro
Objective:To explore the antibacterial activity of linden honey against food borne pathogens in vitro.Methods:According to the Oxford cup bacteriostatic test and broth dilution method,samples with different mass concentrations were obtained after linden honey was fully mixed with sterilized distilled water.The sterilized distilled water was used as a control to determine its bacteriostatic ability and minimum inhibitory concentration against Staphylococcus aureus(S.aureus),Pseudomonas aeruginosa(P.aeruginosa),Escherichia coli(E.coli)and Salmonella paratyphi B(S.paratyphi B).Results:The antibacterial effects of samples with different mass concentrations on S.aureus,E.coli,and S.paratyphi B were very obvious,but none of them showed a significant inhibitory zone against P.aeruginosa.When mass concentration of the sample is 20％(w/V),the antibacterial activity against S.aureus is the strongest,with a diameter of(26.74±0.06)mm.The minimum inhibitory concentrations of linden honey against S.aureus,E.coli,and S.paratyphi B were 10％,20％and 20％.Conlusion:Linden honey has antibacterial effects on S.aureus,E.coli,and S.paratyphi B,and has the highest antibacterial ability against S.aureus.This study provides a theoretical basis for the further development and utilization of linden honey as an antibacterial agent.
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