ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY, vol.46, no.1, pp.140-154, 2022 (ESCI)
Article / Article
ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY
Emerging Sources Citation Index (ESCI), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Veterinary Science Database, Directory of Open Access Journals
sour cherry vinegar, pomegranate vinegar, hawthorn vinegar, antimicrobial effect, disc diffusion assay, organic acids, SALMONELLA, CAPACITY, GRAPE, ACID
Süleyman Demirel University Affiliated:
Vinegar is obtained from fruit and various vegetable sources by ethanol and acetic acid fermentation. Different production methods are used in vinegar production. Traditional vinegar has higher quality than industrial vinegar because it contains high amounts of bioactive compounds. When the results obtained in this study are examined, it can be concluded that the antioxidant, phenolic and organic acid content is effective on the antimicrobial effect of vinegar. The vinegar with the highest antimicrobial activity was determined as pomegranate vinegar against the gram-positive microorganism group and apple vinegar against the gram-negative microorganism group in this research.