Table 2.
Antibacterial activity of Al-Nahal Natural honey against bacterial isolates. Data are shown as mean zone of inhibition (mm2) ± SD.
| Organisms | Honey concentrations | +ve Control Streptomycin |
|||
|---|---|---|---|---|---|
| 100% | 75% | 50% | 25% | ||
| Bacillus alvei | 441±1.25 | 361±3.36 | 225±1.15 | 121±2.10 | 900±4.11 |
| Bacillus polymyxa | 289±1.01 | 225±0.13 | 121±0.24 | - | 729±2.14 |
| Bacillus subtilis | 169±2.34 | 121±0.24 | - | - | 841±0.75 |
| Staphylococcus aureus | 324±1.79 | 169±1.31 | - | - | 841±2.66 |
| Pseudomonas aeruginosa | - | - | - | - | 169±2.11 |
| Klebsiella pneumonia | - | - | - | - | 121±1.21 |
| Enterobecter | - | - | - | - | 625±3.47 |
| Escherichia coli | - | - | - | - | 529±2.84 |
“+ve” means positive control, “–” means the absence of inhibition