Microbiological Diversity and Properties of Stingless Bee Honey

Abstract

The study was to compare and evaluate the performance of stingless bee honey (Heterotrigona itama spp.) with ordinary honey in terms of proximate composition as a comparison. Both honeys have shown diverse application and importance either traditionally and scientifically. However, due to the heightened interest on stingless bee honey, antimicrobial tests were also performed to determine the inhibition activity of stingless bee honey against food-borne pathogens using agar well diffusion assay. All three honey samples showed very good inhibitory activities (measured by inhibition zone) against Salmonella typhimurium (25-33 mm), Escherichia coli (17-33 mm), Pseudomonas aeruginosa (15-25 mm), and Staphylococcus aureus (25-29 mm). As for resistance to bile salts, pH tolerance was done and indicated the Lactic acid bacteria was able to survive the human digestive system. The haemolytic study shows that the LAB used was not virulent when introduced to red blood cells, which is important for any bacterium to be classified as safe.