El-Fadaly, H.
Agriculture Microbiology Department, Faculty of Agriculture, Mansoura University, Egypt
F.S. Abdilla
Plant Protection Department, Naser Faculty of Agriculture, Aden University, Yemen
E.E.Y. El-Badrawy
Home Economics Department, Faculty of Specific Education, Menyat El-Nasr, Egypt
Yemeni honey was higher in its mineral content and total sugars than Egyptian one. Total protein and total lipids were highest in Egyptian types of honey. Data also show that heating have no effect on the effectiveness of honey at its high concentration. The Yemeni types of honey were more active against examined bacteria than Egyptian ones and the values of the minimum inhibitory concentration were lower in case of Yemeni honey than Egyptian ones. Both Yemeni and Egyptian honey exhibited remarkable inhibitory effect against tested bacteria when using liquid cultures.
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El-Fadaly, H., F.S. Abdilla and E.E.Y. El-Badrawy, 1999. Comparative Study Between Yemeni and Egyptian Types of Honey by Means of Antibacterial Activity. Pakistan Journal of Biological Sciences, 2: 1-6.
DOI: 10.3923/pjbs.1999.1.6
URL: https://scialert.net/abstract/?doi=pjbs.1999.1.6
DOI: 10.3923/pjbs.1999.1.6
URL: https://scialert.net/abstract/?doi=pjbs.1999.1.6