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

Year 2020, Volume: 9 Issue: 1, 89 - 97, 31.01.2020

İlkin Yücelşengün , Gülden Kılıç

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

Cited By: 3

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.

Keywords

fig, mulberry, homemade vinegar, antimicrobial, total phenolic contents

EV YAPIMI İNCİR VE DUT SİRKESİNİN TOPLAM FENOLİK İÇERİĞİ VE ANTİBAKTERİYEL AKTİVİTESİ

Abstract

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.

Keywords

incir, dut, ev yapımı sirke, antimikrobiyal, toplam fenolik içerik

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