Comparison of the effect of apple cider vinegar with grape vinegar with different concentrations on some bacterial properties Staphylococcus aureus

Abstract

This study include the effect of different concentration (0%, 20%, 40%, 60%, 80%, 1 OOo/o) of apple and grape vinegar at different time ( 0 , 15, 30 , 45 ,60 ) minute on some properties of bacteria Staphylococcus aureus that isolated from_ wound, burn_and skin pustules of patient in central laboratory of teaching hospital in Erbil,The properties are morphology and culture properties , growth of bacteria ,production of coagulase enzyme and sensitivity to different antibiotic , the results as follow : 1 - No changes were observed in morpholo;y and cultureproperties when we used different concentration of apple and grape vinegar for different time.2 - Decreasing in growth of Staphylococcus aureus was observed(+ + + +) to ( + + +) ,( + + ), ( +) and (-) after Increasing the concentration and time 3 - The bacteria show change in production of Coagulaseenzyme at (40%, 60% and 80%) apple vinegar after (60), (30 , 60) and (15) minute respectively, and at (60%, 80%) grape vinegar after (60) (30, 45) minute respectively. 4 - apple vinegar caused increasing in sensitivity to different antibiotic , in (20%) the inhibition zone of (Lincomycin ,cephaloexin ' Chloramphenicol ' Erythromycin ' Penicillin) increased (1 ' 1 ' 1.9 '2.5 '2.8)mm respectively and in (40o/o) was (1.5, 2.1 ,2.4 ,3.1 ,3.1)mmafter (60) minute but at (60%) was (2, 2.8, 2.6 ,3.4, 3.8)mm after (45) minute and for (80%) was (2.9, 4, 4.4, 4.6, 4.8)mm respectively after ( 15) ) minute , and for grape vinegar the inhibition zone of (Lincomycin ,cephaloexin ' Chloramphenicol ' Erythromycin 'Penicillin) increased in (20%, 40o/o, 60o/o and 80%) (0.7 , 0.8 , 1.5 ,1.5 ' 2), (1 ' 1.7 ' 1.9 ' 2.5 '2.8), (2 ,2.8 ,3.2 ,3, 3.1), (2.6, 3, 4.1 ' 4.9,4.3)mm respectively at (60) (60) (60) (45) minute respectively.