Comparative Study Between Yemeni and Egyptian Types of Honey by Means of Antibacterial Activity

Abstract

Six samples of Yemeni and Egyptian types of bee honey were chemically analyzed using different chemical standard methods. Yemeni honey types were Dhaba, Samer, and Merbeiy while Egyptian types were Citrus, Cotton and Clover. The antibacterial activity of these types of honey was examined using the original samples as well as the samples after heating at 50 and 100EC for 30 minutes against pathogenic bacteria. The tested bacteria were Proteus sp., Shigella sp., E. coil, Listeria monocytogenes and Yersinia enterocolitica. Yemeni honey was higher in its mineral content and total sugars than Egyptian one. Total protein and total lipids were highest in Egyptian types of honey. Data also show that heating have no effect on the effectiveness of honey at its high concentration. The Yemeni types of honey were more active against examined bacteria than Egyptian ones and the values of the minimum inhibitory concentration were lower in case of Yemeni honey than Egyptian ones. Both Yemeni and Egyptian honey exhibited remarkable inhibitory effect against tested bacteria when using liquid cultures.