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Document Type |
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Thesis |
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Document Title |
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EFFECT OF HONEY MIXED WITH NATURAL SUBSTANCE ON MIRCORGANISMS تأثير العسل المخلوط مع مواد طبيعية على الكائنات الدقيقة |
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Subject |
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Faculty of Applied Medical Sciences |
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Document Language |
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Arabic |
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Abstract |
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Effects of different Saudi Honey Types Mixed with Natural Substances On Some Bacterial Strains Fatimah Ahmad Nashawi Abstract To evaluate the antibacterial effects of three types of Saudi honey (Fegrah, Sidr and Shifa honey) alone and mixed with ginger or lemon in comparison to Manuka honey as a potential natural antibacterial agents. Saudi honeys were evaluated against five types of bacterial quality control strains; Klebsiella pneumoniae, Staphylococcus aureus, Pseudomonas aeruginosa, Haemophilus influenzae and Streptococcus pneumoniae. Chocolate agars were prepared first with different concentrations of each type of honey, and then with specific concentrations either of ginger or lemon added to honey. Bacterial species were inoculated on each agar and incubated at 37℃ in a CO2 incubator overnight. Significant differences were found between different types of honey and different concentrations of the same honey on bacterial growth. There are no significant differences and synergistic effects when adding ginger to different honey types. Addition of lemon show significant differences and good synergistic effects against all tested bacterial species except K. pneumoniae and S. aureus at 15 and 20% honey concentration. In conclusion antibacterial effects of different types of honey are type and concentration dependent. Adding lemon to the different types of honey changes the pH and acidity and increases the honey antibacterial effect. Keywords: Honey, Manuka, Fegrah, Sidr, Shifa, ginger, lemon, bacteria, antibacterial. |
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Supervisor |
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Dr. Ahmed Al-Ghamdi |
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Thesis Type |
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Master Thesis |
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Publishing Year |
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1439 AH
2018 AD |
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Added Date |
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Tuesday, July 3, 2018 |
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Researchers
| فاطمة أحمد نشاوي | Nashawi, Fatima Ahmed | Researcher | Master | |
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