Influence of seasonality and production method on the antibacterial activity of propolis

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dc.creatorEdison Antonio de Souza
dc.creatorHemily Tiemi Inoue
dc.creatorAry Fernandes Júnior
dc.creatorNabor Veiga
dc.creatorRicardo de Oliveira Orsi
dc.date2014
dc.date.accessioned2026-07-07T03:58:00Z
dc.descriptionThe antibacterial activity of propolis produced throughout the year by different methods of collection (‘intelligent’ collector of propolis - ICP; plastic screen - PC; conventional scraping - CS) on Staphylococcos aureus and Escherichia coli is investigated. Fifteen beehives (five per collector) of Africanized Apis mellifera were used. Monthly produced propolis, with the same collection technique, was mixed for the preparation of the extract. The ethanol extract of propolis (EEP) was prepared at the ratio of 30% (30 g of propolis, completing the volume for 100 mL with ethanol 70%). Two microorganisms, a positive bacterium Gram Staphylococcus aureus and a negative bacterium Gram Escherichia coli, through the methodology of diffusion in agar, were used for the biological activity evaluation of EEP. Results show that propolis presented antibacterial activity, affected by seasonality and by collecting method.
dc.formatapplication/pdf
dc.identifier1806-2636
dc.identifierhttps://www.redalyc.org/articulo.oa?id=303130061007
dc.identifier.urihttp://hdl.handle.net/123456789/448870
dc.languageen
dc.publisherUniversidade Estadual de Maringá
dc.relationhttp://www.redalyc.org/revista.oa?id=3031
dc.rightsActa Scientiarum. Animal Sciences
dc.sourceActa Scientiarum. Animal Sciences (Brasil) Num.1 Vol.36
dc.subjectAgrociencias
dc.titleInfluence of seasonality and production method on the antibacterial activity of propolis
dc.typeartículo científico

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Acta Scientiarum. Animal Sciences - Universidade Estadual de Maringá