Slovenia has a unique and diverse flora and consequently production of several types of honey, with different physico-chemical and bioactive properties. In this study, we investigated 8 types of honey, divided into dark honeys (buckwheat, chestnut, fir, forest) and light honeys (acacia, flower, linden, and rapeseed), obtained from different regions of Slovenia between 2020-2022, by determining the minimum inhibitory concentration (MIC). The selected honeys were tested against five bacterial species: Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa. The results of a group of dark honeys with a total of 60 samples and a group of light honeys with a total of 58 samples were analysed using the Mann-Whitney U test to confirm that dark honeys have better antibacterial activity. The best best antibacterial activity was found for hoja honey, followed by forest and chestnut honeys. We have therefore shown that the antibacterial activity of Slovenian honeys is conditioned by the origin of the honey, as manna honeys had lower MIC values and therefore better antibacterial activity. However, the measured MIK values also depended on the type of test bacterium. The highest sensitivity was confirmed for Staphylococcus aureus, with the most frequently measured MIK value of 31,3 mg/ml, while the highest resistance was found for Bacillus cereus.
|
