The Effect of Local and Processed Honey on the Inhibibition of Bacterial Growth 

International Journal of Research and Innovation in Applied Science (IJRIAS) | Volume V, Issue VI, June 2020 | ISSN 2454-6194

The Effect of Local and Processed Honey on the Inhibibition of Bacterial Growth 

Koru Joe Alagoa1*, Jeremiah A. Yabefa2, Jennifer Ihuoma3
1,3Department of Biological Sciences, Niger Delta University, Amassoma, Bayelsa State, Nigeria
2Department of Sciences Laboratory Technology, Bayelsa State Polytechnic, Aleibiri, Nigeria
*Corresponding Author 

Abstract:- The effect of honey on the inhibition of bacterial growth was investigated. This was done to simulate the possible impact of honey on bacteria in living tissues and the possible use of this naturally occurring food substance as a substitute for antibiotic use as a result of antibiotic resistance. Three (3) bacterial organisms Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa were exposed to three varieties of honey; local honey (LH), Pure honey® (PH) and pure blossom honey ® (PBH)respectively in a culture media. The antibiotic tablet Ampiclox was used as control in the culture media. The bacteria were stained with the different honey types and Ampiclox antibiotic and the zones of inhibition were measured after 24 hours of staining. Result from the study indicate that apart from the control, the local honey achieved the greatest zone of inhibition followed by the pure honey ® and lastly by the pure blossom honey. Mean values for Escherichia coli inhibition were 10.33, 9.0, 8.3 and 12.33 for LH, PH, PBH and control (Ampiclox) respectively. While Staphylococcus aureus inhibition are 13.66, 10.0, 9.0 and 14.0 respectively for LH, PH, PBH and control. Pseudomonas aeruginosa showed inhibition rates of 11.33, 9.33, 8.66 and 13.33 for LH, PH, PBH and control (Ampiclox) respectively. There was a significant difference P<0.05 (P=0.005) in inhibition between PBH and Control (Ampiclox) in Escherichia coli but no significant difference between the others (P>0.05). There were significant differences (P<0.05) between LH and PH (P=0.005); LH and PBH (P=0.001) in Staphylococcus aureus inhibition. There was significant difference between LH and control (P>0.05). There were significant differences between the control (Ampiclox) and PH (P=0.007) and between the control (Ampiclox) and PBH (P=0.003) in Pseudomonas aeruginosa growth inhibition. There was no significant difference between control and LH. Based on the result of this finding LH can be considered as useful alternative for the treatment of infections of these bacterial origins in cases were Ampiclox resistance is established.
Key words: Honey, Bacteria, Inhibition, Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa.

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