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Метою цього дослідження була оцінка in vitro антимікробної активності натурального акацієвого меду польського виробника щодо грампозитивних штамів, таких як Staphylococcus aureus subsp. aureus Rosenbach (ATCC® 25923™), Enterococcus faecalis (Andrewes and Horder) Schleifer and Kilpper-Balz (ATCC® 51299™) (резистентний до ванкоміцину; чутливий до тейкопланіну) та Enterococcus faecalis (Andrewes and Horder) Schleifer and Kilpper-Balz (ATCC® 29212™) і грамнегативних штамів, таких як Pseudomonas aeruginosa (Schroeter) Migula (ATCC® 27853™), Escherichia coli (Migula) Castellani and Chalmers (ATCC® 25922™), Escherichia coli (Migula) Castellani and Chalmers (ATCC® 35218™). Антибактеріальну активність in vitro натурального акацієвого меду досліджено за допомогою методу дискової дифузії Кірбі-Бауера. Результати цього дослідження показали, що зразки акацієвого меду польського виробника виявляють сильну антибактеріальну дію щодо Staphylococcus aureus subsp. aureus Rosenbach (ATCC® 35218™), штамів Enterococcus faecalis (Andrewes and Horder) Schleifer and Kilpper-Balz (ATCC® 51299™) і Enterococcus faecalis (Andrewes and Horder) Schleifer and Kilpper-Balz (ATCC® 29212™), із середніми значеннями зон пригнічення росту (від 20,1 до 35,45 мм). Штами Pseudomonas aeruginosa (Schroeter) Migula (ATCC® 27853™), Escherichia coli (Migula) Castellani and Chalmers (ATCC® 25922™) і Staphylococcus aureus subsp. aureus Rosenbach (ATCC® 25923™) були стійкі до зразків акацієвого меду. Антибактеріальні властивості акацієвого меду необхідно підтвердити за допомогою модельних харчових систем. Подальші дослідження можуть показати, чи є цей мед потенційним консервантом у продуктах з мінімальною обробкою.

 

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