In Vitro Antibacterial Efficacy of Different Natural Linden Honeys against Some Gram-Positive and Gram-Negative Strains

Abstract

Linden honey is rich in organic acids, such as formic acid and malic acid, which have antibacterial and antiinflammatory properties. This, in turn, helps prevent bacterial infections and inflammatory diseases that can lead to serious cardiovascular disorders. These bactericidal and antiviral properties are due to the high content of inhibin, lysozyme, and apidicin. These are bactericidal and antiviral enzymes that are responsible for the strong antibiotic properties of linden honey. The aim of the current study was in vitro antimicrobial profiling of different natural linden honey produced by Polish manufacturers, exhibiting inhibitory activity against Gram-positive strains such as Staphylococcus aureus subsp. aureus Rosenbach ATCC® 25923™, and Gram-negative strains such as Pseudomonas aeruginosa (Schroeter) Migula ATCC® 27853™, Escherichia coli (Migula) Castellani and Chalmers ATCC® 25922™.