ANTIMICROBIAL ACTIVITY OF DIFFERENT KINDS OF TRADITIONAL VINEGAR AND ITS RELATIONSHIP WITH ANTIOXIDANT PROPERTIES
ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY, cilt.46, sa.1, ss.140-154, 2022 (ESCI, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 46 Sayı: 1
- Basım Tarihi: 2022
- Doi Numarası: 10.35219/foodtechnology.2022.1.11
- Dergi Adı: ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY
- Derginin Tarandığı İndeksler: 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
- Sayfa Sayıları: ss.140-154
- Anahtar Kelimeler: sour cherry vinegar, pomegranate vinegar, hawthorn vinegar, antimicrobial effect, disc diffusion assay, organic acids, SALMONELLA, CAPACITY, GRAPE, ACID
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
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.