粪肠球菌
乳酸片球菌
单核细胞增生李斯特菌
食品科学
枯草芽孢杆菌
最小抑制浓度
化学
大肠杆菌
抗菌剂
金黄色葡萄球菌
微生物学
最低杀菌浓度
李斯特菌
细菌
沙门氏菌
微生物
生物
乳酸
生物化学
植物乳杆菌
基因
遗传学
作者
İlkin Yücelşengün,Gülden Başyığıt Kiliç
出处
期刊:Eskişehir teknik Üniversitesi bilim ve teknoloji dergisi c- yaşam bilimleri ve biyoteknoloji
[Anadolu Universitesi Bilim ve Teknoloji Dergisi C : Yasam Bilimleri ve Biyoteknoloji]
日期:2020-01-31
卷期号:9 (1): 89-97
被引量:3
标识
DOI:10.18036/estubtdc.681028
摘要
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.
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