Antibacterial properties of Tualang, Acacia and Yemeni Sumur honey against selected food spoilage bacteria and foodborne pathogens

Antibacterial properties of Tualang, Acacia and Yemeni Sumur honey against selected food spoilage bacteria and foodborne pathogens

The antibacterial activity of honey is mainly credited to its acidity, osmolarity and enzymatic generation of hydrogen peroxide via glucose oxidase. Additional honey components, such as aromatic acids or phenolic compounds, also contribute to the overall antibacterial activity. The level of antibac...

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Bibliographic Details
Main Authors:	Mohamed, Khadra Yousuf, Mahmud @ Ab Rashid, Nor Khaizura, Zainal Abidin, Nur Hanani, Mohammad Rashedi, Ismail Fitry
Format:	Article
Published:	Rynnye Lyan Resources 2021

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