TOTAL PHENOLIC CONTENT AND ANTIBACTERIAL ACTIVITY OF HOMEMADE FIG AND MULBERRY VINEGAR

İlkin YÜCELŞENGÜN; Gülden KILIÇ

doi:https://doi.org/10.18036/estubtdc.681028

Article Details

TOTAL PHENOLIC CONTENT AND ANTIBACTERIAL ACTIVITY OF HOMEMADE FIG AND MULBERRY VINEGAR

Authors:

İlkin YÜCELŞENGÜN | Gülden KILIÇ

Publisher:

Eskisehir Technical University

Main Topics:

Human physiology

Journal:

Eskişehir Teknik Üniversitesi Bilim ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji 2020 Vol.9 Issue 1, pp.89-97

Document Type:

Article

Publication Date:

1/2020

Document Language:

English

Document ID (Org No.):

2000417439

pISSN:

2667-4203

DOI:

https://doi.org/10.18036/estubtdc.681028

Abstract:

 

In this study, antimicrobial activity of traditionally produced fig and mulberry vinegar was examined. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of vinegar samples against eight microorganisms including Bacillus subtilis, Enterococcus faecalis, Escherichia coli, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, Staphylococcus aureus and Pediococcus acidilactici were determined. Both types of vinegar exhibited inhibitive effect on all test microorganisms. The MIC values of fig and mulberry vinegar were determined as ranging between 0.39-12.5% and 3.12-12.5% (v/v), respectively. The most sensitive bacteria to fig vinegar was B. subtilis while S. typhimurium was the most sensitive one to mulberry vinegar. After neutralization of vinegar, bactericidal effect was observed only in fig vinegar sample, which had higher total phenolic content than mulberry vinegar. These results indicated the potential of home-made vinegars as antimicrobial substance that could be used as functional food ingredients and as food supplements.

 

Bu çalışmada, geleneksel olarak üretilen incir ve dut sirkesinin antimikrobiyal aktivitesi incelenmiştir. Sirke örneklerinin minimum inhibisyon konsantrasyonu (MİK) ve minimum bakterisidal konsantrasyonu (MBK) Bacillus subtilis, Enterococcus faecalis, Escherichia coli, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, Staphylococcus aureus ve Pediococcus acidilactici’yi içeren sekiz mikroorganizmaya karşı belirlenmiştir. Her iki sirke çeşidi de tüm test mikroorganizmaları üzerinde inhibitif etki göstermiştir. İncir ve dut sirkesinin MİK değerlerinin sırasıyla %0.39-12.5 ve %3.12-12.5 (h/h) arasında değiştiği belirlenmiştir. İncir sirkesine karşı en hassas bakteri B. subtilis iken, S. typhimurium dut sirkesine karşı en hassas bakteri olmuştur. Nötralize edilen sirkelerde bakterisidal etki, toplam fenolik içeriği dut sirkesinden daha yüksek olan incir sirkesi örneğinde gözlenmiştir. Bu sonuçlar, antimikrobiyal madde olarak ev yapımı sirkelerin fonksiyonel gıda bileşenleri ve gıda takviyesi olarak kullanılabilme potansiyelini göstermiştir.

Article Details

TOTAL PHENOLIC CONTENT AND ANTIBACTERIAL ACTIVITY OF HOMEMADE FIG AND MULBERRY VINEGAR

Authors: İlkin YÜCELŞENGÜN | Gülden KILIÇ

Publisher: Eskisehir Technical University

Main Topics: Human physiology

Journal: Eskişehir Teknik Üniversitesi Bilim ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji 2020 Vol.9 Issue 1, pp.89-97

Document Type: Article

Publication Date: 1/2020

Document Language: English

Document ID (Org No.): 2000417439

pISSN: 2667-4203

DOI: https://doi.org/10.18036/estubtdc.681028

Issues

Authors:

İlkin YÜCELŞENGÜN | Gülden KILIÇ

Publisher:

Eskisehir Technical University

Main Topics:

Human physiology

Journal:

Eskişehir Teknik Üniversitesi Bilim ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji 2020 Vol.9 Issue 1, pp.89-97

Document Type:

Article

Publication Date:

1/2020

Document Language:

English

Document ID (Org No.):

2000417439

pISSN:

2667-4203

DOI:

https://doi.org/10.18036/estubtdc.681028