Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil

Antimicrobial activity of honey has lately drawn researchers’ attention, especially due to the fact that its antimicrobial capacity been proven. The aim this study was analyzing bactericidal and bacteriostatic action in pathogenic microorganisms Staphylococcus aureus, Escherichia coli Candida albicans samples from five regions state Paraná. yeast showed be more resistant than bacteria aureus. minimal inhibitory concentration found for three tested 12.5% 25%. concentration, turn, 25% 50% yeast. Southern area had best results both concentrations. Through physicochemical phyto-chemical analysis, we observed several factors are associated honey. In conclusion, is an excellent agent with a great biotechnological potential. Its properties directly related geographic origin, which gives each type own characteristics.