Abstract
Apple cider vinegar and grape vinegar are traditional surface disinfectants, which are commonly used in disinfection of fruit and vegetables at homes in Turkey. In this study, the antimicrobial activity of apple cider vinegar and grape vinegar are tested against standard strains (Bacillus subtilis DSMZ 1971, Candida albicans DSMZ 1386, Enterobacter aerogenes ATCC 13048, Enterococcus faecalis ATCC 29212, Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 7644, Pseudomonas aeruginosa DSMZ 50071, Pseudomonas fluorescens P1, Salmonella enteritidis ATCC 13075, Salmonella typhimurium SL 1344, Staphylococcus aureus ATCC 25923 and Staphylococcus epidermidis DSMZ 20044) and food isolates (Enterococcus durans, Enterococcus faecium, Klebsiella pneumoniae, Listeria innocua, Salmonella infantis and Salmonella kentucky) by minimum inhibitory concentration (MIC) test and the results are compared against Halamid®, a commercial surface disinfectant, which can be used for fruit and vegetable disinfection. As a result, it was observed that grape vinegar presented the highest activity with a MIC value of 12.5 - 50 µg/mL against all microorganisms, where the least activity with a MIC value of 25 - 50 µg/mL against all microorganisms except C. albicans, E. coli, E. durans, E. faecalis, S. kentucky and P. fluorescens
Highlights
The term quality can be defined as the degree of high standard and excellence [1]
The antimicrobial activity of apple cider vinegar and grape vinegar are tested against standard strains (Bacillus subtilis DSMZ 1971, Candida albicans DSMZ 1386, Enterobacter aerogenes ATCC 13048, Enterococcus faecalis ATCC 29212, Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 7644, Pseudomonas aeruginosa DSMZ 50071, Pseudomonas fluorescens P1, Salmonella enteritidis ATCC 13075, Salmonella typhimurium SL 1344, Staphylococcus aureus ATCC 25923 and Staphylococcus epidermidis DSMZ 20044) and food isolates (Enterococcus durans, Enterococcus faecium, Klebsiella pneumoniae, Listeria innocua, Salmonella infantis and Salmonella kentucky) by minimum inhibitory concentration (MIC) test and the results are compared against Halamid®, a commercial surface disinfectant, which can be used for fruit and vegetable disinfection
It was observed that grape vinegar presented the highest activity with a MIC value of 12.5 - 50 μg/mL against all microorganisms, where the least activity with a MIC value of 25 - 50 μg/mL against all microorganisms except C. albicans, E. coli, E. durans, E. faecalis, S. kentucky and P. fluorescens
Summary
The term quality can be defined as the degree of high standard and excellence [1]. Quality of fruits and vegetables can be described by several parameters, such as the colour and the appearance, the flavour (aroma and taste), the texture and the nutritional value [1]. Food borne diseases affect countries in both developed and developing all over the world [4] As it was mentioned previously, microorganisms are one of the factors, which are involved in food spoilage. It is known that apple cider vinegar contains gallic acid, catechin, epicatechin, chlorogenic acid, caffeic acid, and p-coumaric acid [10] and the grape vinegar contains gallic acid, catechin, epicatechin, chlorogenic acid, caffeic acid, syringic acid, and ferulic acid [11] Due to these bioactive substances vinegar has several functional therapeutic properties such as antibacterial activity, reducing high blood pressure, antioxidant activity and prevention of cardiovascular disease [12,13,14,15,16,17,18]. The antimicrobial activity of apple cider vinegar and grape vinegar are tested against several gram positive and gram negative bacteria and one yeast, and the results are compared against Halamid®
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