Antibacterial effects of fresh and preserved royal jelly

Abstract

Antibacterial effects of the fresh royal jelly, royal jelly stored at 4 °C and -40 °C for a period of 12 months against reference and isolated bacterial strains from the different clinical samples, were tested and compared by the diffusion test. Royal jelly shows antibacterial effects against both tested gram-positive and gram-negative bacteria. Fresh royal jelly has the most effective antibacterial activity. Storage temperature at -40 ºC slightly affects antibacterial activity of royal jelly, while storage temperature at 4 ºC decreases its antibacterial activity.