Use of honey of Apis mellifera on base agar to differentiate bacterial strains with oxidative-fermenting characteristic
DOI:
https://doi.org/10.30827/ars.v60i2.8682Keywords:
Apis mellifera, honey, carbohydrate oxidation, carbohydrate fermentationAbstract
Objective: To evaluate the use of Apis mellifera (honey) on base agar as an oxidant-carbohydrate fermentor differentiator in strains of Escherichia coli ATCC 25922 and Pseudomonas aeruginosa ATCC 29212.
Methods: Preliminary phytochemical screening of honey was carried out. Using agar with bee honey as an oxidative-fermenter differentiator, use 96 culture tubes containing 10 ml of randomized base agar and divided into four groups of 24 tubes: group I base agar with honey and Escherichia coli ATCC 25922, group II agar base with honey and Pseudomonas aeruginosa ATCC 29212, group III agar OF (basal medium according to Hugh and Leifson, Merck) with Escherichia coli ATCC 25922, and group IV agar OF with Pseudomonas aeruginosa ATCC 29212; being the standard OF agar. Two evaluation criteria were considered: Oxidation and Fermentation of carbohydrates.
Results: Bee honey has alkaloids, triterpenoids and phenolic compounds. The qualifier of Good (100%) was determined for the grip with honey and Escherichia coli ATCC 25922, and agar with honey and Pseudomonas aeruginosa ATCC 29212; compared with the agar OF.
Conclusion: The use of agar with honey of Apis mellifera has been shown as good as an alternative to agar OF (Basal medium according to Hugh and Leifson) to differentiate Escherichia coli ATCC 25922 and Pseudomonas aeruginosa ATCC 29212 as oxidants and carbohydrate fermentors.
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