Abstract:

Honey is a functional food rich in high nutritional properties, bioactive ingredients. The biological activity of honey varies according to its botanical origin, geography and climate characteristics makes it necessary that the monofloral and multifloral honey produced in our country be thoroughly treated. The adoption of the concept of natural protectors of replacement with synthetic products ensures the research of the alternative uses of honey. For this purpose, in our study, the antimicrobial activity of lavanta, lemon flower, cabbage and multifloral honey has been determined and the antimicrobial effects have been compared. According to the results obtained, it has been found that generally multifloral honey has higher antimicrobial activity than monofloral honey, that lemon flower honey from monofloral honey shows a strong inhibition against the tested microorganisms, and that wheat honey has the weakest antibacterial effect. Antimicrobial activity (except Bacillus cereus DSM 4312) has been found in all honey varieties, respectively, as bacterial > may> cough. However, it is possible to say that statistically the most resistant bacteria are B. cereus DSM 4312, and the most sensitive bacteria are Klebsiella pneumoniae ATCC 700603 and Pseudomonas aeruginosa ATCC 35032.

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