Table 4.
Antimicrobial effect of honey phenolic extracts
| Microorganisms | Microorganisms international codes | Center honey extract | Solhan honey extract | Yedisu honey extract | Adaklı honey extract | Karlıova honey extract | Str. | DMSO |
|---|---|---|---|---|---|---|---|---|
| Inhibition zone, mm | ||||||||
| Bacillus subtilis(gram (+)) | IM622 | 9.2 ± 0.1*** | 8.1 ± 0.4** | 8.1 ± 0.1** | 8.2 ± 0.1** | 8.2 ± 0.1** | 25 | R |
| Candida albicans(yeast) | ATCC 96268 | 7.3 ± 0.2* | R* | R* | R* | R* | 25 | R |
| Escherichia coli(gram (−)) | ATCC 25922 | 10.2 ± 0.2*** | R* | 10.3 ± 0.1**** | 10.2 ± 0.5*** | R* | 26 | R |
| Klebsiella pneumoniae (gram (−)) | ATCC 13883 | 7.4 ± 0.3* | R* | 9.2 ± 0.3*** | R* | 9.1 ± 0.2*** | 20 | R |
| Pseudomonas aeruginosa (gram (−)) | DSM 50071 | 11.1 ± 0.2d | 9.1 ± 0.2*** | 8.1 ± 0.2** | 10.1 ± 0.3*** | 8 ± 0.1** | 26 | R |
| Salmonella typhimurium(gram (−)) | ATCC 13311 | 10.9 ± 0.1*** | 8.2 ± 0.1** | 11.2 ± 0.1**** | 10 ± 0.1*** | 7.2 ± 0.2** | 25 | R |
| Saccharomyces cerevisiae (yeast) | ATCC 76521 | 7.0 ± 0.5* | R* | R* | R* | 7.1 ± 0.1** | 22 | R |
| Staphylococcus aureus (gram (+)) | ATCC 6538P | 12.0 ± 0.1d | 10.2 ± 0.5*** | 10.1 ± 0.3*** | R* | 11 ± 0.1**** | 25 | R |
| Streptococcus mutans. (gram (+)) | ATCC 35668 | 8.0 ± 0.0** | R* | R* | R* | R* | 22 | R |
Statistical analysis was performed with one-way ANOVA using Dunnett’s multiple comparison as a post test in the confidence interval of either P < 0.05 (*), P < 0.01 (**), P < 0.001 (***) or P < 0.0001(****).Values are expressed in mean ± SEM (n = 3). Streptomycin (Str) discs were used as positive control. DMSO (Merck) was used as negative control. Each disc had a 6 mm diameter and each disc was saturated with 40 μl extract (1 mg/mL)