Antimicrobial Analysis Of Honey Bees

Antimicrobial Analysis Of Honey Bees From Kogi State

Introduction

Honey is naturally produced by enzymatic action of bees on nectar from different flowers. It is a natural sweet substance produce by honey bees from nectar of flowers or from secretion coming from organisms feeding on plants [Agwu and Njokuocha, 2004].

In cold weather or when fresh food source are scarce, bees use their stored honey as their source of energy.

Honey has a long history of human consumption and is used in various food and beverages as a sweetener flavoring. Flavor and color of honey differs depending on nectar source of honey bees visited. The color of honey ranges from nearly colorless to dark brown and its flavor varies from distinctively bold to detectably milled, it depends on where the honey bees buzzed. As a general roll, light cored honey is milder in taste and dark colored honey is strong. [Read more…]