The Effect of Storage Conditions of Monofloral Honeys on Antimicrobial Activity

Year 2022, , 299 - 304, 20.08.2022

Ayşe Sena Engin , Özgür Ceylan , Mehmet Emin Duru

https://doi.org/10.19113/sdufenbed.1062571

Cited By: 2

Abstract

This study aimed to determine the change of antimicrobial effects of sunflower, astragalus, chestnut and citrus honey against four bacteria (Listeria monocytogenes ATCC 7944, Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, Salmonella typhimurium ATCC 14028) and two yeasts (Candida albicans ATCC 10239 and Candida tropicalis ATCC 750) depending on storage conditions (heat and light applications) and time. Each monofloral honey was stored in two different conditions, with and without heat treatment, at room temperature (<25°C) in the light and in the dark. The antimicrobial activities of the maintained honey were determined by the disc diffusion method. At the end of the study, it was determined that all honeys showed the highest activity against S. typhimurium in conditions that did not see heat and light.

Keywords

Honey, Antimicobial activity, Heat treatment, Sunflower, Astragalus, Chestnut, Citrus

Monofloral Balların Saklama Koşullarına Göre Antimikrobiyal Aktivite Üzerine Etkisi

Abstract

Bu çalışmada ayçiçek, geven, kestane ve narenciye ballarının 4 bakteri (Listeria monocytogenes ATCC 7944, Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, Salmonella typhimurium ATCC 14028 ) ve 2 mayaya ( Candida albicans ATCC 10239 ve Candida tropicalis ATCC 750) karşı antimikrobiyal etkilerinin saklama koşulları (ısı ve ışık uygulamalarının) ile beraber zamana bağlı olarak değişimini belirlemek amaçlanmıştır. Her bir monofloral bal ısıl işlem yapılmış ve yapılmamış olarak, oda sıcaklığında (<25°C) ışık gören ve görmeyen şekilde iki farklı koşulda saklanmıştır. Muhafaza edilen balların antimikrobiyal aktiviteleri disk difüzyon yöntemi ile yapılmıştır. Yapılan çalışma sonunda balların en yüksek aktiviteyi S. typhimurium ‘a karşı ısı ve ışık görmeyen koşullarda gösterdiği belirlenmiştir.

Keywords

Bal, Antimikrobiyal aktivite Isıl İşlem, Ayçiçek, Geven, Kestane, Narenciye

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