Antimicrobial Effect Of Honey On Some Fungal Pathogens

ABSTRACT

The antimicrobial effect of some honey samples obtained from National Root Crop Research Institute (NRCRI), Umudike and Mbaise were tested on some fungal pathogens such as Aspeiglius Niger, Penicililuin chrysogenuni and Candida barbicans. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of the honeys were also determined. Results obtained reveal that the honey samples showed varying levels of inhibitory activity at various concentrations against the fungi tested with zones of inhibition increasing \Vith increasing honey concentration. Penicilliurn chrysogenurn was the most sensitive of all the fungal isolates studied, value at 21mm at 100% in honey from National Root Crop Research institute (NRCRI), Umudike and 22mm at 100% in honey from Mbaise. While C. cub/cans was the least sensitive,  alue at 1 8mm at 100% in honey fn)rn National Root Crop Research Institute (NRCRI), Umudike and 19mm in honey from Mbaise. The minimum inhibitory concentration (MIC) value from 40 — 60% concentration while the minimum fungicidal concentration (M FC) value from 20 — 40% concentration. The samples of honey used in the study showed broad spectrum and promising antifungal effect. Nigerian honey can serve as sources of antifungal substances for possible development of antifungal drugs for the treatment of fungal Infections