Nature and Origin of the Antibacterial Substances in Honey

@article{Bogdanov1997NatureAO,
  title={Nature and Origin of the Antibacterial Substances in Honey},
  author={Stefan Bogdanov},
  journal={Lwt - Food Science and Technology},
  year={1997},
  volume={30},
  pages={748-753}
}
  • S. Bogdanov
  • Published 1 November 1997
  • Chemistry
  • Lwt - Food Science and Technology
Abstract The nonperoxide antibacterial activity of honey and honey fractions was tested with Staphylococcus aureus and Micrococcus luteus bacterial species. Antibacterial activity correlated significantly with the honey acidity but did not correlate with honey pH. There were small differences between the antibacterial activities of different honey types: rhododendron, eucalyptus and orange honeys had a relatively low activity, whereas dandelion, honeydew and rape honeys had a relatively higher… 

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