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Table 2 Effect of honey on growth of pathogenic bacteria causing skin disease by agar well diffusion method

From: Activities of different types of Thai honey on pathogenic bacteria causing skin diseases, tyrosinase enzyme and generating free radicals

Source Type of pollen Zone of Inhibition (mm)
Bacterial strain
S. aureus MRSA 49 MRSA 50 Corynebacterium sp. P.acnes
1 Longan 15.67 ± 1.15 19.67 ± 1.53 21.33 ± 2.31 11.66 ± 0.58 8.67 ± 0.58
Lychee 12.00 ± 0.00 11.33 ± 1.53 13.33 ± 2.52 6.50 ± 0.00 9.33 ± 0.58
Polyflora 14.33 ± 1.15 17.33 ± 1.53 16.33 ± 1.15 9.33 ± 1.15 9.67 ± 0.58
2 Longan 13.00 ± 1.00 16.33 ± 0.58 15.00 ± 0.00 11.00 ± 0.00 0.00 ± 0.00
Sunflower 9.67 ± 0.58 11.33 ± 0.53 10.33 ± 0.58 7.00 ± 0.00 0.00 ± 0.00
Polyflora 11.67 ± 0.58 15.33 ± 0.58 15.00 ± 1.00 10.00 ± 0.00 0.00 ± 0.00
3 Longan 18.33 ± 0.58 24.00 ± 5.20 22.67 ± 0.58 16.00 ± 1.00 0.00 ± 0.00
Lychee 13.330.58 19.33 ± 1.15 17.33 ± 2.52 10.33 ± 0.58 0.00 ± 0.00
Polyflora 14.33 ± 1.15 20.33 ± 2.33 19.67 ± 1.53 9.33 ± 0.58 0.00 ± 0.00
Forest flora 0.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00
4 Coffee 13.00 ± 1.00 16.00 ± 0.00 15.33 ± 0.58 11.00 ± 1.00 0.00 ± 0.00
5 Polyflora 13.67 ± 1.15 21.00 ± 3.61 13.67 ± 1.15 11.67 ± 0.58 8.33 ± 0.58
6 Lychee 10.00 ± 0.00 10.67 ± 0.58 11.33 ± 0.58 0.00 ± 0.00 0.00 ± 0.00
Sunflower 0.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00
Polyflora 13.67 ± 1.15 14.00 ± 1.00 17.33 ± 1.15 10.33 ± 0.58 7.33 ± 0.58
Sesame 0.00 ± 0.00 10.33 ± 0.58 10.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00
Mānuka honey 20.33 ± 0.58 19.67 ± 2.52 22.00 ± 1.00 22.00 ± 3.00 11.67 ± 0.58
Control solution 0.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00
Gentamycin 2 mg/ml 23.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00 28.33 ± 0.58 34.00 ± 1.00
Gentamycin 10 mg/ml ND 9.67 ± 0.58 10.00 ± 0.00 ND ND
  1. Note: The data are given as mean ± standard deviation (SD) of triplicate experiments. The statistical comparison between values from the different types of honey and the bacterial strains was done using post hoc Duncan’s test. The values were found to be significantly different (p < 0.05) when compared between different strains of bacteria and different types of honey. ND = not determined.