RESEARCH ON THE ANTIMICROBIAL ACTIVITY OF PROPOLIS AND THE DEGREE OF USE OF THIS PRODUCT

Autori: 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

Abstract

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).

Cuvinte cheie

propolis antimicrobial activity E coli Saccharomyces boulardii Lactobacillus reuteri Bifidobacterium sp.