Research Article
Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey
Table 2
Antimicrobial activity of investigated honey samples with spices addition.
| | Sample | MIC [% w/v] | | Kind of spice | Amount of spice [%] | E. coli | P. aeruginosa | S. epidermidis | S. aureus |
| | 0 | 0 | 12.5 | 12.5 | 12.5 | 6.25 |
| | Cinnamon | 0.5 | 12.5 | 25 | 12.5 | 12.5 | | 1 | 25 | 25 | 25 | 25 | | 2 | 25 | 25 | 25 | 25 |
| | Ginger | 0.5 | 12.5 | 12.5 | 12.5 | 6.25 | | 1 | 12.5 | 12.5 | 12.5 | 6.25 | | 2 | 12.5 | 12.5 | 12.5 | 6.25 |
| | Cardamom | 0.5 | 12.5 | 12.5 | 12.5 | 6.25 | | 1 | 12.5 | 12.5 | 12.5 | 6.25 | | 2 | 12.5 | 12.5 | 12.5 | 6.25 |
|
|
Source: own research.
|
