The antimicrobial activity of honey, bee pollen loads and beeswax from Slovakia
2012
Kacániová, M., Slovak University of Agriculture, Nitra (Slovak Republic). Faculty of Biotechnology and Food Sciences | Vuković, N., Faculty of Science, Kragujevac (Serbia) | Chlebo, R., Slovak University of Agriculture, Nitra (Slovak Republic). Faculty of Agrobiology and Food Resources | Haščík, P., Slovak University of Agriculture, Nitra (Slovak Republic). Horticulture and Landscape Engineering Faculty | Rovná, K., Slovak University of Agriculture, Nitra (Slovak Republic). Horticulture and Landscape Engineering Faculty | Cubon, J., Slovak University of Agriculture, Nitra (Slovak Republic). Horticulture and Landscape Engineering Faculty | Dżugan, M., Slovak University of Agriculture, Nitra (Slovak Republic). Faculty of Biotechnology and Food Science | Pasternakiewicz, A., University of Rzeszow (Poland). Department of Food Chemistry and Toxicology
The aim of this study was to test the antimicrobial activity of propolis, bee pollen loads and beeswax samples collected in the year 2009 from two locations in Slovakia to pathogenic bacteria, microscopic fungi and yeasts. The antimicrobial effect of the bee product samples were tested using the agar well diffusion method. For extraction, 99.9% and 70% methanol (aqueous, v/v) and 96% and 70% ethanol (aqueous, v/v) were used. Five different strains of bacteria, i.e. Listeria monocytogenes CC M 4699, Pseudomonas aeruginosa CC M 1960; Staphylococcus aureus CC M 3953; Salmonella enterica CC M 4420, Escherichia coli CC M 3988, three different strains of microscopic fungi, Aspergillus fumigatus, Aspergillus flavus, Aspergillus niger, and seven different strains of yeasts Candida krusei, Candida albicans, Candida glabrata, Candida parapsilosis, Candida tropicalis, Geotrichum candidum, Rhodotorula mucilaginosa, were tested. After 48 hours S. aureus was the bacterium most sensitive to the 70% ethanol extract of pollen, A. fumigatus was the most sensitive microscopic fungus (70% ethanol) and C. glabrata the most sensitive yeast (70% methanol). Microorganisms most sensitive to propolis extracts were L. monocytogenes, A. fumigatus (70% ethanol) and G. candidum (70% methanol). Most sensitive to beeswax extracts were E. coli, A. niger and C. tropicalis.
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