ISOLATION AND IDENTIFICATION OF BACTERIA FROM RAW AND COMERCIALLY PROCESSED HONEY AND EVALUATION OF THEIR ANTIBACTERIAL PROPERTIES

Sunusi Sulaiman¹, Prof. MD Khaled Hossain ², Dr. Nazmi Ara Rumi ², Fatima Muhammad Wada¹, Ahmad Abdullahi¹

E mail: sunusisule014@gmail.com, Sunusi sulaiman@kanopoly.edu.ng

¹Department of Science Laboratory Technology, School of Technology,

Kano state polytechnic, Nigeria.

²Hajee Mohammad Danesh Science and Technology University Dnajpur, 200, Bangladesh.

  ABSTRACT

Honey is an ancient remedy for the treatment of infected wounds, which has recently been ‘rediscovered’ by the medical profession. There have been reports that honey contains many microorganisms including bacteria and fungi. This study was carried out to investigate the bacterial quality of raw and commercially processed honey sold at Khulna city by local honey collectors and different super markets in Dnajpur city respectively. And also, to evaluate In vitro antibacterial activity of raw and commercially available honey against three-gram negative Bacteria (E. coli. Pseudomonas spp. and Shigella spp.) at different concentrations of 100%, 75%, 50% and 25%. The results of the isolation and identifications show that raw honey contained more bacterial load than the commercially processed honey. Bacillus spp. and Staphylococcus spp. were isolated from raw honey whereas only Staphylococcus spp. is found in commercially processed honey. However, both types of honey showed antibacterial activity against test organisms with the zone of inhibition ranging from 6.0 to 40.0mm. The potency of honey at 100% concentration was found to be higher than all other concentrations tested. However, no effect was observed at concentration of 25% v/v honey in the case of both samples.

Key words: Raw honey, commercially processed honey, antibacterial activity.