ANTIMICROBIAL ACTIVITY OF DIFFERENT KINDS OF TRADITIONAL VINEGAR AND ITS RELATIONSHIP WITH ANTIOXIDANT PROPERTIES


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Budak N. H., ERTEKİN FİLİZ B., SESLİ ÇETİN E., Gokirmakli C.

ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY, vol.46, no.1, pp.140-154, 2022 (ESCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 46 Issue: 1
  • Publication Date: 2022
  • Doi Number: 10.35219/foodtechnology.2022.1.11
  • Journal Name: ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY
  • Journal Indexes: 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
  • Page Numbers: pp.140-154
  • Keywords: sour cherry vinegar, pomegranate vinegar, hawthorn vinegar, antimicrobial effect, disc diffusion assay, organic acids, SALMONELLA, CAPACITY, GRAPE, ACID
  • Süleyman Demirel University Affiliated: Yes

Abstract

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.