Antibacterial effect of Czech and Mānuka honey on selected mastitis pathogens

Abstract

The work is focused on the antibacterial effect of four types of blossom honey, one honeydew and two Mānuka honey (MAN100+ and MAN400+) on selected pathogenic microorganisms isolated from cow’s milk (Staphylococcus aureus 51 and S. aureus 428), sheep’s milk (S. aureus 627), and from the Czech Collection of Microorganisms (Streptococcus uberis CCM 4617, Streptococcus agalactiae CCM 6187, Enterococcus faecalis CCM 4224 and Escherichia coli CCM 4787). The concentrations of honey samples were 20% and 30%. The obtained results showed a 100% inhibitory effect of MAN400+ on all tested bacterial strains even at a concentration of 20% and also a comparable inhibitory effect of Mānuka honey with Czech honeydew. The results indicate that honey had an inhibitory effect against the tested bacterial species which may cause mastitis.

Evaluation of Staphylococcus aureus growth and staphylococcal enterotoxin production in delicatessen and fine bakery products

“…These strains were capable of inhibiting S. aureus growth; besides, the results revealed that S. aureus was the most sensitive of all tested microorganisms. The study of Klimešová et al (2018) confirms that S. aureus is sensitive to antibacterial substances in the environment. Baran et al (2017) evaluated the influence of temperature on SE production in cheeses maturing at 4 and 12 °C.…”