Journal: PLoS ONE

Article Title: The Effect of New Zealand Kanuka, Manuka and Clover Honeys on Bacterial Growth Dynamics and Cellular Morphology Varies According to the Species

doi: 10.1371/journal.pone.0055898

Figure Lengend Snippet: The effects of 4% (w/v) of a high-MGO honey (M3) and a high-hydrogen peroxide honey (MK1) on bacterial cellular morphology were examined. Overnight cultures of B. subtilis, E. coli, S. aureus and P. aeruginosa were treated with these honeys, cells collected at both lag and log phases of growth as indicated in , fixed with glutaraldehyde, stained with DAPI and imaged using fluorescence microscopy. All images are overlays of the phase-contrast image and the DAPI-stained (red) fluorescence image. The two left-hand panels show the no-honey treated control cells, the two middle panels M3 honey-treated cells, and the two right-hand panels show the MK1 honey-treated cells. In all images, condensed DNA is shown by green arrows; and dispersed DNA in B. subtilis cells is shown by blue arrows. An asterisk indicates lysed cells for B. subitlis (MK1, lag-phase cells). The scale bar represents 2 µm, except for S. aureus images, where it represents 1 µm.

Article Snippet: Harvested cells were treated for microscopy as described previously but with the following modifications: 20 μL of fixed cells were diluted 1∶1 with the DNA staining agent DAPI (4',6-diamidino-2-phenylindole; Life Technologies), to give a final DAPI concentration of 0.4 μg/mL for E. coli , B. subtilis and P. aeruginosa , and 0.8 μg/mL for S. aureus .

Techniques: Staining, Fluorescence, Microscopy, Control