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Determination of Antimicrobial Susceptibility of Ethanol, Methanol and Acetate Extracts of Processed Honey

Odangowei Inetiminebi Ogidi,Patrick Adigwe,Uchechi Emmanuella Enenebaku,Mike Noah Ayebaboagha.

Abstract
Background/Aim: Honey is one of the oldest traditional medicines considered as remedy for microbial infections. It is also recognized as an efficacious tropical antimicrobial agent in the treatment of burns and wounds. The aim of the study was to determine the antimicrobial susceptibility of ethanol, methanol and acetate extracts of processed honey.
Materials and Methods: Processed honey sample was obtained from local market in Yenagoa. Test organisms were Gram-positive (Staphylococcus aureus and Bacillus cereus,) and Gram-negative (Escherichia coli, Pseudomonas aeruginosa, and Salmonella typhi) bacteria and fungi (Aspergillus niger, Mucor mucaralis, Tricophyton tonsurance, Microsporum ferrogenium and Aspergillus flavus). And 10 fold serial dilutions were made and plated and antimicrobial activity was evaluated using the agar well-diffusion method.
Results: The results of antibacterial activity of the extracts against tested organisms show the diameter of inhibition zone ranging from 4 to 25mm for Staphylococcus aureus, 14.5 to 22mm for Escherichia coli, 16.9 to 20mm for Salmonella typhi, 1 to 17mm for Bacillus cereus, and 12.6 to 20mm for Pseudomonas aeruginosa. While for antifungal activity show the diameter of inhibition zone ranging from 10.2 to 15mm for Aspergillus niger, Mucor mucaralis (4 to 7mm), Tricophyton tonsurance (8 to 11mm), Microsporum ferrogenium (4 to 18mm) and Aspergillus flavus (2 to 8mm).
Conclusion: From the result test bacteria were found to be more susceptible compared to fungi. The study showed that honey has antimicrobial activity against test organisms and provides alternative therapy for the inhibition of these pathogenic microorganisms.

Key words: Acetate; Ethanol;Honey;Methanol;Microbial Sensitivity Test;



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