RESEARCH ON THE ANTIMICROBIAL ACTIVITY OF PROPOLIS AND THE DEGREE OF USE OF THIS PRODUCT
NICOLETA BADĂLUŢĂ 1, DUMITRA RĂDUCANU 1, MARIA ALEXANDRA ILIŞESCU 1, ANA-MARIA GEORGESCU 2 1. “Vasile Alecsandri” University of Bacau, Faculty of Science, Biology and Environmental Protection Department, 157 Calea Marasesti Street, Bacau, Romania, e-mail: nicoletadogaru@yahoo.com, dora.raducanu@ub.ro
2. “Vasile Alecsandri” University of Bacau, Faculty of Engineering, Department of Chemical and Food Engineering, 157 Calea Marasesti Street, Bacau, Romania, e-mail: ana.georgescu@ub.ro
The main purpose of this study is to evaluate the antimicrobial activity of propolis. The objectives of the paper are: documenting the subject from the specialized literature; evaluation of the knowledge and use by population of propolis-based products; processing of crude propolis and preparation of propolis tincture; laboratory testing of the antibacterial activity of propolis in the form of propolis tincture on two groups of bacteria by the diffusion method and the minimum inhibitory concentration (MIC).
