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Topics: Bacteria, Honey, Agar plate Pages: 19 (5539 words) Published: March 20, 2013
LOVELY PROFESSIONAL UNIVERSITY

CAPSTONE PROJECT REPORT
TOPIC- ANTIMICROBIAL ACTIVITY OF DIFFERENT TYPES OF HONEY.

PROJECT GUIDE- SUBMITTED BY- DR. AKSHAY GARG MOHIT KUMAR DEPT. OF BIOTECHNOLOGY REG. NO.- 10800037
ROLL NO- RB1R07B02 B.TECH BIOTECH.(8th sem.) DATED- . 17-05-2012

CERTIFICATE

Certified that this project entitled “anti microbial activity of different types of honey ” submitted by MOHIT KUMAR , students of biotechnology Department, Lovely Professioal University, Phagwara Punjab in the partial fulfillment of the requirement for the award of Bachelors of Technology (biotechnology) Degree of LPU, is a record of student’s own study carried under my supervision & guidance. This report has not been submitted to any other university or institution for the award of any degree.

Date: 17/5/2012 Name of Project Guide Dr. Akshay Garg

DECLARATION

I, MOHIT KUMAR, student of B.Tech Biotechnology under Department of Biotechnology of Lovely Professional Univerersity, Punjab, hereby declare that all the information furnished in this dissertation / capstone project report is based on my own intensive research and is genuine. This dissertation / report does not, to the best of my knowledge, contain part of my work which has been submitted for the award of my degree either of this university or any other university without proper citation.

Date – 17/5/2012 Investigator- MOHIT KUMAR Regd. No. 10800037

Acknowledgement

Any attempt at any level can't be satisfactorily completed without the support and guidance of learned people in my capstone project“Antimicrobial activity of different types of honey”. I would like to express my immense gratitude to my guide Dr. Akshay Garg for his constant support and motivation that has encouraged me to come up with this project. I also would like to thanks my group member who helped me in my project.

MOHIT KUMAR

ABSTRACT

Honey is a traditional topical treatment for infected wounds. It can be effective on antibiotic-resistant strains of bacteria. Several local brands of honey(Dabur) collected from different sources is used in this study. Also the honey is collected from various apiaries from Pathankot(Punjab) and Saharanpur (Up). The bacterial culture were taken from the laboratory of the Lovely professional University and was revived in nutrient broth media and then sub-cultured in nutrient agar media.The method used to test this antibiotic sensitivity of honey was done with the help of Kirby Bauer method .Marked variations were observed in the antibacterial activity of these honey samples.Bacterial species used were Bacillus subtilis ,E.coli., S.aureus and Burkholderia spp.The zone of inhibition produced against different bacteria using honey of different concentration are as follows: E.coli (pathankot sample): 100% = 2.6cm, 75%= 1.9cm, 50%= 1.7cm,and...

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