Antimicrobial activity of different kinds of traditional vinegar and its relationship with antioxidant properties

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. The purpose of this study was to determine the antimicrobial activity of different kinds of vinegar (apple vinegar, grape vinegar, hawthorn vinegar, sour cherry vinegar, pomegranate vinegar) produced with the traditional method on some important foodborne pathogens (Escherichia coli, Enterococcus faecalis, Staphylococcus aureus, Campylobacter jejuni) by using antimicrobial disc diffusion method. Besides, the examination of organic acid content, antioxidant capacity and phenolic compounds of the vinegar, also their relationship with the antimicrobial effect was examined.