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


NICOLETA BADÄ‚LUŢĂ 1, DUMITRA RÄ‚DUCANU 1, MARIA ALEXANDRA ILIĹžESCU 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

Issue:

SCSB, Number 1, Volume XXXI

Section:

Volume 31, No. 1

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).

Keywords:

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

Code [ID]:

SCSB202201V31S01A0006 [0005436]

Note:

DOI:

Full paper:

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