Survay Study of Antimicrobial Activities of Different Region Honeys in Turkey

Abstract

Honey is a functional food with high nutritional properties and rich in bioactive components. The fact that the biological activity of honey differs according to botanical origin, geography and climatic characteristics necessitates a comprehensive consideration of monofloral and multifloral honeys produced in Turkey. The adoption of the understanding of replacing natural preservatives with synthetic products enables the search for alternative uses of honey. For this purpose, the antimicrobial activities of linden, rhododendron, chestnut and multifloral honeys were determined in this study and their antimicrobial activities were compared. Obtained zone diameters were statistically compared with the IBM SPSS version 22.0 statistical program. According to the results, it was determined that in general, multifloral honey has higher antimicrobial activity than monofloral honey, rhododendron honey from monofloral honeys shows strong inhibition against the tested microorganisms, and Yalova linden honey has the weakest antibacterial effect. It was determined that the antimicrobial activity in all honey varieties was generally bacteria > yeast > mold respectively.

Keywords

• Antimicrobial activity
• honey
• microbiology
• monofloral
• multifloral

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