Figure 3.

The relationship between bacteriostatic effect of honey and the content of en-H2O2 on E. coli (A) or B. subtilis cultures (B) Growth inhibition profiles were determined for different honeys using the broth microdilution assay (columns). The content of honey H₂O₂ at each honey dilution was determined using the peroxide/peroxidase assay, as described in the Section “Materials and Methods.” Of note: growth inhibition profiles of artificial honey of osmolarity equal to that of natural honey provided MIC₉₀ values of 25% (v/v) against both E. coli and B. subtilis. Each point or column represents the mean values of three separate experiments run in triplicate.