Now-a-days, different bioproducts are being used extensively for the welfare of mankind. However, for proper utility of any bioproduct, the exact biotechnological potential of that product should be explored. Honey is produced in almost every country on the planet. It has long been used as a medicinal agent in addition to its broader use as a popular food throughout the human history. It can be used to treat various diseases without causing any negative side effects. In the present study, the antibacterial potential of honey produced by A. dorsata was investigated at its variable concentrations (25, 50, 75 and 100 %) against four pathogenic bacterial species. The highest antimicrobial action was seen against E. coli at 100 % concentration of the honey while showing zone of inhibition of 37.5 ± 3.5 mm. However, the lowest antibacterial action was observed against E. faecalis. The overall order of growth inhibition by the honey at its 100 % concentration for the implicated bacterial species appeared as: E. coli ˃ P. aeruginosa ˃ S. aureus ˃ E. faecalis. The honey couldn’t show antibacterial action at its 25 % concentration. Our findings of the present study will be helpful for utility of the honey as an alternative medicine for curing different complications caused by microbial pathogens.

如今，不同的生物产品被广泛用于人类福祉。然而，为了正确使用任何生物产品，应该探索该产品的确切生物技术潜力。蜂蜜几乎在地球上的每个国家都生产。除了在整个人类历史上广泛用作流行食品外，它长期以来一直被用作药物。它可用于治疗各种疾病，而不会引起任何副作用。在本研究中，研究了由A. dorsata生产的蜂蜜在不同浓度（25、50、75 和 100%）下对四种致病细菌的抗菌潜力。对大肠杆菌的抗菌作用最强在蜂蜜浓度为 100% 时，抑制区为 37.5 ± 3.5 mm。然而，观察到对粪肠球菌的抗菌作用最低。蜂蜜在 100% 浓度下对相关细菌物种的生长抑制总体顺序为：大肠杆菌˃铜绿假单胞菌˃金黄色葡萄球菌˃粪肠球菌。蜂蜜在 25% 的浓度下无法显示出抗菌作用。我们本研究的发现将有助于将蜂蜜用作治疗由微生物病原体引起的不同并发症的替代药物。