## 1 Introduction  
_Humulus lupulus_, commonly known as hop, is a dioectious climbing plant that belongs to the Cannabinaceae family, primarily cultivated for its critical role in the brewing industry [1]. The female flowers develop into cone-like structures called hops, which contain lupulin glands [1]. The key biochemical components of hops include primary metabolites, which support basic plant functions, and secondary metabolites that can influence ecological interactions of the plant [2]. The most notable secondary metabolites produced in lupulin glands include polyphenols (e.g., xanthohumol, isoxanthohumol, catechchin), bitter acids (humulone, cohumolone, lupulone, colupulone), and essential oils (myrcene, caryophyllene) [3, 4, 5, 6]. Bitter acids undergo isomerization during word boiling to form iso-acids, which are primarily responsible for beer's bitterness [4]. Beyond brewing, hops are increasingly investigated for their pharmacological properties. Polyphenols, and particularly prenylated flavonoids, as well as the other hop constituents exhibit strong antioxidant and antimicrobial activities against Gram-positive and Gram-negative bacteria [3; 5; 7; 8]. All these compounds contribute significantly to the flavor and aroma of beer, while they act as preservatives as well [9]. The antimicrobial activity of hops extends to bacteria, fungi, and parasites, primarily through prenylated flavonoids and bitter acids [1; 10]; \(\alpha\)- and \(\beta\)-acids have been shown to inhibit Gram-positive bacteria such as _Staphylococcus_ and _Streptococcus_ species [11] while xanthohumol and 6-prenylnaringenin exhibit antifungal and antiparasitic effects [11]. Furthermore, xanthohumol has demonstrated anticancer potential by targeting signaling pathways such as Akt and NF-\(\kappa\)B, which are involved in cancer cell proliferation, survival, and metastasis [10; 12]. Additional health benefits include anti-obesity effects through enhanced lipolysis and beta-oxidation, dermatological benefits such as skin protection and anti-aging, and hepatoprotective effects against liver diseases [13]. Antimicrobial assays--disk diffusion, broth and agar microdilution--remain the workhorses for profiling _Humulus lupulus_ extracts (aqueous, ethanolic, supercritical CO\({}_{2}\)) and purified phytochemicals such as xanthohumol and humulone against a broad spectrum of bacteria and fungi, including drug-resistant strains, as part of the global search for alternatives to conventional antibiotics [1; 14; 15; 16]. Unfortunately, true cross-study comparison is restricted by methodological heterogeneity: disparate concentration units and dilution ranges, inoculum densities (\(10^{5}\)-\(10^{6}\) CFU mL\({}^{-1}\)), incubation regimes, media compositions, and visual or colorimetric MIC endpoints; plus the routine application of CLSI/EUCAST breakpoints optimized for hydrophilic drugs, which poorly predict the behavior of lipophilic hop polyphenols. When variable solubility, ad hoc strain selection, and inadequate quality-control reporting--deficiencies underscored in recent AST-workflow reviews [17; 18]--are factored in, potency estimates lose reliability and, in turn, hinder evidence-based formulation in food, cosmetic, and pharmaceutical applications [19; 20; 21; 22]. Our meta-analysis tackles these gaps by capturing granular assay metadata and apply subgroup analysis and meta-regression to quantify how extraction method, assay format, and microbial strain dictate observed efficacy, thereby generating the rigorous evidence base needed to advance hop-derived antimicrobials while sparing beneficial microbiota. The objective of the present study is to systematically evaluate the antimicrobial efficacy of _Humulus lupulus_ by synthesizing the available evidence through a robust, statistically rigorous approach. By conducting a meta-analysis of peer-reviewed studies, we aim to consolidate findings across diverse experimental contexts and identify key trends in the antimicrobial potency of hops.