Assessment of the Antimicrobial Effect of Honey on Listeria monocytogenes Strains

Burcu Çoban; Pınar Şanlıbaba; Rezzan Kasım; Mehmet Ufuk Kasım

doi:10.18016/ksutarimdoga.vi.1635629

TR EN

Balın Listeria monocytogenes Suşları Üzerindeki Antimikrobiyal Etkisinin Değerlendirilmesi

Öz

Bu çalışma, farklı bal türlerinin Listeria monocytogenes suşlarına karşı antimikrobiyal etkilerini belirlemeyi amaçlamıştır. Türkiye’nin çeşitli illerinden toplanan ve süzme çiçek balı, petek çiçek balı, akasya balı ve çam balı olarak sınıflandırılan 40 bal örneğinin antimikrobiyal aktivitesi, 29 L. monocytogenes suşuna karşı kuyucuk difüzyon yöntemi kullanılarak değerlendirilmiştir. L. monocytogenes suşlarına karşı %100 ve %50 konsantrasyonlardaki bal örneklerinin oluşturduğu inhibisyon zon çapları 0,0 ile 4,8 cm arasında değişmiştir. %100 bal örneklerinin ortalama inhibisyon zon çapı 3,54 cm, %50 konsantrasyonda ise 3,30 cm olarak bulunmuştur. %100 konsantrasyondaki bal örneklerinin daha yüksek antimikrobiyal aktivite gösterdiği ve bal örnekleri seyreltilince bu etkinin azaldığı belirlenmiştir. Bu çalışmada en yüksek antimikrobiyal aktivite çam balında gözlemlenmiştir. Çam balını sırasıyla süzme çiçek balı, petek çiçek balı ve akasya balı takip etmiştir.

Anahtar Kelimeler

Assessment of the Antimicrobial Effect of Honey on Listeria monocytogenes Strains

Abstract

This study aimed to determine the antimicrobial effects of different honey types against Listeria monocytogenes strains. The antimicrobial activity of 40 honey samples, collected from different provinces of Türkiye and categorized as filtered floral honey, comb floral honey, acacia honey, and pine honey, was evaluated against 29 L. monocytogenes strains using the well diffusion method. The inhibition zone diameters formed by honey samples at 100% and 50% concentrations against L. monocytogenes strains ranged from 0.0 to 4.8 cm. The average inhibition zone diameter of the 100% honey samples was found to be 3.54 cm, while the average inhibition zone diameter of the 50% concentration was 3.30 cm. The 100% concentration of honey samples has higher antimicrobial activity, and when the honey samples are diluted, the antimicrobial activity decreases. Pine honey exhibited the highest antimicrobial activity in this study. Following pine honey, the antimicrobial effects decreased in the following order: filtered flower honey, comb flower honey, and acacia honey.

Keywords

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Mikrobiyoloji (Diğer)

Bölüm

Araştırma Makalesi

Yazarlar

Burcu Çoban
0000-0001-6778-7950
Türkiye

Pınar Şanlıbaba ^*
0000-0003-4638-6765
Türkiye

Rezzan Kasım
0000-0002-2279-4767
Türkiye

Mehmet Ufuk Kasım
0000-0003-2976-7320
Türkiye

Erken Görünüm Tarihi

10 Haziran 2025

Yayımlanma Tarihi

4 Temmuz 2025

Gönderilme Tarihi

8 Şubat 2025

Kabul Tarihi

8 Mayıs 2025

Yayımlandığı Sayı

Yıl 2025 Cilt: 28 Sayı: 4

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1635629

IZ

https://izlik.org/JA54JK32HM

Kaynak Göster

RIS / Bibtex

APA

Çoban, B., Şanlıbaba, P., Kasım, R., & Kasım, M. U. (2025). Assessment of the Antimicrobial Effect of Honey on Listeria monocytogenes Strains. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 28(4), 930-944. https://doi.org/10.18016/ksutarimdoga.vi.1635629

Balın Listeria monocytogenes Suşları Üzerindeki Antimikrobiyal Etkisinin Değerlendirilmesi

Öz

Anahtar Kelimeler

Assessment of the Antimicrobial Effect of Honey on Listeria monocytogenes Strains

Abstract

Keywords

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Erken Görünüm Tarihi

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

e-ISSN: 2619-9149