Synergistic antibacterial effect of honey and Herbo Ocimi Basilici against some bacterial pathogens

OBJECTIVE： To evaluate the antibacterial activity of the combination of different honey brands and methanolic fraction of Herba Ocimi Basilici using agar well diffusion assay. METHODS： The antibacterial activity was deter- mined against thirteen pathogenic bacterial clini- cal isolates including six gram negative （Klebsiella pneumonia, Pseudomonas aeroginosa, Escherichia coli, Salmonella typhi, Salmonella typhimirium, Xanthomonas campestris） and six gram positive strains （Enterococcus faecalis faecalis, Bacillus subti- lis, Staphylococcus aureus, Clostridium perfringens type C, Clostridium perfringens type D, CIostridium chauvoei）. Agar well diffusion method was used while zones of inhibition were measured with verni- er scale. RESULTS： At higher concentration, all the honey brands showed good to significant activity. Thehighest activity was observed for Hamdard brand honey （27.60±0.40） against Enterococcus faecalis. CONCLUSION： These results revealed that combi- nations of plant extracts of Herba Ocimi Basilici with honey can be used for the development of potent and novel antibacterial agents.