Farklı Maya Hammaddeleri Kullanılarak Geleneksel Yöntemle Üretilen Endemik Kara Sakı Elma Sirkelerinin Antimikrobiyal Özelliklerinin Tespiti
Abstract
Bu çalışmada farklı mayalarla üretilen elma sirkelerinin (ev yapımı), kilinik olarak antibiyotik direnci olan farklı patojen bakteri türlerine karşı (E. faecalis 29212, S. aureus 29213, S. aureus 25923, E. coli 25922, E. coli 8739, E. coli (colistin R) 19846, Klebsiella pneumoniae 700603, Salmonella enterica ve Pseudomonas aeruginosa 27853), disk difüzyon ve mikrodilusyon metodları kullanılarak antibiyotik etkisinin belirlenmesi amaçlandı. Genel olarak bütün sirke örneklerinin antibakteriyel etkisinin olduğu, bütün standart suşlara karşı en fazla antibakteriyel etkinin ticari sirke örneği (7 numaralı sirke) olduğu tespit edilmiştir. 1 numaralı sirke örneğinin ise (%0.3 Saccharomyces cerevisiae içeren sirke) Enterococcus faecalis ATCC 29212 suşu hariç bütün diğer standart suşlara karşı en zayıf etkili sirke örneği olduğu tespit edilmiştir. Ayrıca Escherichia coli ATCC 8739 suşunda diğerlerinden farklı olarak 1/32 dilusyonda MIC değerlerinin elde edildiği örnek 6 numaralı organik ev sirkesi olmuştur. Sonuç olarak, bu çalışmada farklı maya hammaddelerinden elde edilen elma sirkelerin çeşitli mikroorganizmalar üzerindeki antimikrobiyel etkisi detaylı olarak belirlenmiştir. Bu sonuçlar yeni çalışmalara temel oluşturacak niteliktedir ve farklı dozlarda ve tekniklerde sakı elma sirkesi üretilerek daha fazla bakteri türüne ve insan sağlığına etkilerinin de araştırıldığı çalışmaların yapılmasına olanak sağlayacaktır.
References
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- Medina, E., Romero, C., Brenes, M. and De Castro, A. 2007. Antimicrobial activity of olive oil, vinegar, and various beverages against foodborne pathogens. Journal of Food Protection, 70(5): 1194-1199.
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- Ousaaid, D., Laaroussi, H., Mechchate, H., Bakour, M., El Ghouizi, A., Mothana, R.A. and El Arabi, I. 2022. The Nutritional and Antioxidant Potential of Artisanal and Industrial Apple Vinegars and Their Ability to Inhibit Key Enzymes Related to Type 2 Diabetes In Vitro. Molecules, 27(2): 567.
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- Tesfaye, W., Morales, M.L., Garcıa-Parrilla, M.C. and Troncoso, A.M. 2002. Wine vinegar: technology, authenticity and quality evaluation. Trends in Food Science & Technology, 13(1): 12-21.
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Determination of Antimicrobial Properties of Endemic Black Sakı Apple Vinegar Produced by Traditional Method Using Different Yeast Raw Materials
Abstract
In this study, it was aimed to determine the antibiotic effect of Black Sakı cider vinegar (homemade) produced with different yeasts against different pathogenic bacterial species (E. faecalis ATCC 29212, S. aureus ATCC 29213, S. aureus ATCC 25923, E. coli ATCC 25922, E. coli ATCC 8739, E. coli (colistin R) ATCC 19846, Klebsiella pneumoniae ATCC 700603, Salmonella enterica subsp. enterica serovar Enteritidis ATCC 13076 and Pseudomonas aeruginosa ATCC 27853), with clinical antibiotic resistance by using disc diffusion and microdilution methods. In general, it had been determined that all vinegar samples had antibacterial effect, and the most antibacterial effect against all standard strains was commercial vinegar sample (No. 7 vinegar). It was determined that vinegar sample number 1 (vinegar containing 0.3% Saccharomyces cerevisiae) was the weakest effective vinegar sample against all other standard strains except for Enterococcus faecalis ATCC 29212strain. In addition, in Escherichia coli ATCC 8739 strain, the sample number 6 was organic household vinegar, in which MIC values were obtained at 1/32 dilution, unlike the others. In conclusion, the antimicrobial effect of Black Sakı apple vinegar obtained from different yeast raw materials on various microorganisms was determined in detail. These results will form the basis of new studies and will enable studies to be conducted to investigate more bacterial species and their effects on human health by producing Black Sakı vinegar at different doses and
techniques.
References
- Anonymous. 2022. http://vetjournal.ankara.edu.tr/tr/download/article-file/1522746. (Date of access: 05.03.2022). DOI: 10.33988/auvfd.865309
- Aktan, N. and Yıldırım H. K. 2011. Sirke Teknolojisi, Sidas Medya, Yayın No: 11-1B, İzmir.
- Baba, N., Higashi, Y. and Kanekura, T. 2013. Japanese black vinegar “Izumi” inhibits the proliferation of human squamous cell carcinoma cells via necroptosis. Nutrition and Cancer, 65(7): 1093-1097.
- Bakır, S., Toydemir, G., Boyacıoğlu, D., Beekwilder, J. and Çapanoğlu, E. 2016. Fruit antioxidants during vinegar processing: Changes in content and in vitro bio-accessibility. International Journal of Molecular Sciences, 17(10): 1658.
- Bakır, S., Devecioğlu, D., Kayacan, S., Toydemir, G., Karbancıoğlu-Güler, F. and Çapanoğlu, E. 2017. Investigating the antioxidant and antimicrobial activities of different vinegars. European Food Research and Technology, 243(12): 2083-2094.
- Beh, B.K., Mohamad, N.E., Yeap, S.K., Ky, H., Boo, S.Y., Chua, J.Y.H. and Alitheen, N.B. 2017. Anti-obesity and anti-inflammatory effects of synthetic acetic acid vinegar and Nipa vinegar on high-fat-diet-induced obese mice. Scientific Reports, 7(1): 1-9.
- Bouarab-Chibane, L., Forquet, V., Lantéri, P., Clément, Y., Léonard-Akkari, L., Oulahal, N., ... and Bordes, C. 2019. Antibacterial properties of polyphenols: characterization and QSAR (Quantitative structure–activity relationship) models. Frontiers in Microbiology, 10: 829.
- Budak, H.N. and Güzel‐Seydim, Z.B. 2010. Antioxidant activity and phenolic content of winevinegars produced by two different techniques. Journal of the Science of Food and Agriculture, 90(12): 2021-2026.
- Chang, R.C., Lee, H.C. and Ou, A. S.M. 2005. Investigation of the physicochemical properties of concentrated fruit vinegar. J Food Drug Anal 13(4):348–356.
- Chang, J. M. and Fang, T. J. 2007. Survival of Escherichia coli O157: H7 and Salmonella enterica serovars Typhimurium in iceberg lettuce and the antimicrobial effect of rice vinegar against E. coli O157: H7. Food Microbiology, 24(7-8): 745-751.
- Charles, M., Martin, B., Ginies, C., Etievant, P., Coste, G. and Guichard, E. 2000. Potent aroma compounds of two red wine vinegars. Journal of Agricultural and Food Chemistry 48:70–77.
- Chen, H., Chen, T., Giudici, P. and Chen, F. 2016. Vinegar functions on health: constituents, sources, and formation mechanisms. Comprehensive Reviews in Food Science and Food Safety, 15: 1124e38.
- Chen, Y., Huang, Y., Bai, Y., Fu, C., Zhou, M., Gao, B. and Xu, N. 2017. Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar. LWT, 84, 753-763.
- CLSI. 2020. CLSI M100-ED30:2020 Performance Standards for Antimicrobial Susceptibility Testing, 30th Edition.
- Du, P., Zhou, J., Zhang, L., Zhang, J., Li, N., Zhao, C. and Wang, M. 2020. GC× GC-MS analysis and hypolipidemic effects of polyphenol extracts from Shanxi-aged vinegar in rats under a high fat diet. Food & Function, 11(9): 7468-7480.
- Gökırmaklı, Ç., Güzel-Seydim, Z.B. and Budak, H.N. 2019. Sirkenin Sağlık Üzerine Etkileri. Gıda, 44(6): 1042- 1058.
- Gökşen, G. and Keleş, F. 2020. Phenolic Compounds and Antioxidant Activity of Local Cultivar of Apple (Malus domestica Borkh) in East of Turkey. Turkish Journal of Agriculture-Food Science and Technology, 8(9): 1976-1981.
- Hammouda, M.B., Mahfoudhi, A., Gharsallah, H., El Hatmi, H., Attia, H. and Azabou, S. 2021. Traditional homemade Tunisian vinegars: Phytochemical profile, biological, physicochemical and microbiological properties. LWT, 152: 112293.
- Han, K., Bose, S., Wang, J.H., Kim, B. S., Kim, M.J., Kim, E.J. and Kim, H. 2015. Contrasting effects of fresh and fermented kimchi consumption on gut microbiota composition and gene expression related to metabolic syndrome in obese Korean women. Molecular Nutrition & Food Research, 59(5): 1004-1008.
- Hindi, N.K. 2013. In vitro antibacterial activity of aquatic garlic extract, apple vinegar and apple vinegar-garlic extract combination. American Journal of Phytomedicine and Clinical Therapeutics, 1(1): 42-51.
- Ho, C.W., Lazim, A.M., Fazry, S., Zaki, U.K.H.H. and Lim, S.J. 2017. Varieties, production, composition and health benefits of vinegars: A review. Food Chemistry, 221:1621-1630.
- Janchovska, E., Janchovska, M., Ristovski, B. and Bocevska, M. 2015. Antimicrobial and antioxidative activity of commercial versus traditional apple vinegar. In International Conference on Sustainable Development, November (Vol. 12, No. 15, pp. 28-32).
- Jiang, Y., Lv, X., Zhang, C., Zheng, Y., Zheng, B., Duan, X. and Tian, Y. 2019. Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar. Food Research International, 125: 108531.
- Johnston, C.S. and Gaas, C.A. 2006. Vinegar: medicinal uses and antiglycemic effect. Medscape General Medicine, 8(2): 61.
- Kalaba, V., Balaban, Ž.M. and Kalaba, D. 2019. Antibacterial activity of domestic apple cider vinegar. Agrofor, 4(1).
- Kara, M., Assouguem, A., Benmessaoud, S., Imtara, H., Mechchate, H., Hano, C., ... and Bahhou, J. 2021. The Impact of Apple Variety and the Production Methods on the Antibacterial Activity of Vinegar Samples. Molecules, 26(18): 5437.
- Karaağaç, R.A., Aydoğan, M.N. and Köseoğlu, M.S. 2016. An investigation on antimicrobial and antioxidant activities of naturally produced mulberry vinegar. Journal of Pharmaceutical Biology, 6: 34-39.
- Karabıyıklı, S. and Şengün, I. 2017. Beneficial effects of acetic acid bacteria and their food products. In Acetic Acid Bacteria (pp. 321-342). CRC Press.
- Karapınar, M. and Gönül, Ş.A. 1992. Effects of sodium bicarbonate, vinegar, acetic and citric acids on growth and survival of Yersinia enterocolitica. International Journal of Food Microbiology, 16(4): 343-347.
- Kılıç, G. and Şengün, İ.Y. 2021. Fig Vinegar as an Antioxidant and Antimicrobial Agent. Turkish Journal of Agriculture-Food Science and Technology, 9(4): 822-828.
- Liu, Q., Tang, G.Y., Zhao, C.N., Gan, R.Y. and Li, H.B. 2019. Antioxidant activities, phenolic profiles, and organic acid contents of fruit vinegars. Antioxidants, 8(4): 78.
- Medina, E., Romero, C., Brenes, M. and De Castro, A. 2007. Antimicrobial activity of olive oil, vinegar, and various beverages against foodborne pathogens. Journal of Food Protection, 70(5): 1194-1199.
- Mohamad, N.E., Yeap, S.K., Lim, K.L., Yusof, H.M., Beh, B.K., Tan, S.W. and Alitheen, N.B. 2015. Antioxidant effects of pineapple vinegar in reversing of paracetamol-induced liver damage in mice. Chinese Medicine, 10(1): 1-10.
- Nascimento, M.S., Silva, N., Catanozi, M.P.L.M. and Silva, K.C. 2003. Effects of different disinfection treatments on the natural microbiota of lettuce. Journal of Food Protection, 66(9): 1697-1700.
- Ousaaid, D., Laaroussi, H., Mechchate, H., Bakour, M., El Ghouizi, A., Mothana, R.A. and El Arabi, I. 2022. The Nutritional and Antioxidant Potential of Artisanal and Industrial Apple Vinegars and Their Ability to Inhibit Key Enzymes Related to Type 2 Diabetes In Vitro. Molecules, 27(2): 567.
- Öztürk, I., Çalışkan, O.Z.N.U.R., Tornuk, F., Özcan, N., Yalçın, H., Başlar, M. and Sağdıç, O. 2015. Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars. LWT-Food Science and Technology, 63(1): 144-151.
- Petsiou, E.I., Mitrou, P.I., Raptis, S.A. and Dimitriadis, G.D. 2014. Effect and mechanisms of action of vinegar on glucose metabolism, lipid profile, and body weight. Nutrition Reviews, 72(10): 651-661.
- Pinto, T.M.S., Neves, A.C.C., Leão, M.V.P. and Jorge, A.O.C. 2008. Vinegar as an antimicrobial agent for control of Candida spp. in complete denture wearers. Journal of Applied Oral Science, 16: 385-390.
- Rosma, A., Nadiah, A.H.S., Raj, A., Supwat, T., Sharma, S. and Joshi, V.K. 2016. Acetic Acid Fermented Product. In Indigenous Fermented Foods of South Asia, Edited by V.K. Joshi, CRC Press, Taylor & Francis Group, Florida, 598-635p.
- Salmond, C.V., Kroll, R.G. and Booth, I.R. 1984. The effect of food preservatives on pH homeostasis in Escherichia coli. Microbiology, 130(11): 2845-2850.
- Santos, H.O., de Moraes, W.M., da Silva, G.A., Prestes, J. and Schoenfeld, B.J. 2019. Vinegar (acetic acid) intake on glucose metabolism: A narrative review. Clinical Nutrition ESPEN, 32: 1-7.
- Saqib, A. 2017. Antimicrobial activity of apple cider vinegar. Mapana Journal of Sciences, 16(2): 11.
- Solieri, L. and Giudici, P. 2009. Vinegars of the World. In Vinegars of the World (pp. 1-16). Springer, Milano.
- Şengün, İ.Y. and Kılıç, G. 2018. Dut sirkesinin mikrobiyolojik, fiziksel, kimyasal, antiradikal ve antimikrobiyal özellikleri. Akademik Gıda, 16(2): 168-175.
- Şengün İ.Y. and Kılıç, G. 2020a. Total phenolic content and antibacterial activity of homemade fig and mulberry vinegar. Eskişehir Teknik Üniversitesi Bilim ve Teknoloji Dergisi-C Yaşam Bilimleri ve Biyoteknoloji, 9(1): 89-97.
- Şengün, İ. and Kılıç, G. 2020b. Survival of foodborne pathogens in homemade fig and mulberry vinegars. Turkish Journal of Agriculture-Food Science and Technology, 8(9): 1833-1839.
- Taş, A. and Güneşer, O. 2021. Fermentasyon ve Enzimatik Hidroliz Uygulanan Peynir Altı Sularının Bazı Biyoaktif Özellikleri. Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 35(2): 277-297.
- Tesfaye, W., Morales, M.L., Garcıa-Parrilla, M.C. and Troncoso, A.M. 2002. Wine vinegar: technology, authenticity and quality evaluation. Trends in Food Science & Technology, 13(1): 12-21.
- Tsao, R., Yang, R., Xie, S., Sockovie, E. and Khanizadeh, S. 2005. Which polyphenolic compounds contribute to the total antioxidant activities of apple?. Journal of Agricultural and Food Chemistry, 53(12): 4989-4995.
- Vieira, F.G.K., Borges, G.D.S.C., Copetti, C., Amboni, R.D.D.M.C., Denardi, F. and Fett, R. 2009. Physico-chemical and antioxidant properties of six apple cultivars (Malus domestica Borkh) grown in southern Brazil. Scientia Horticulturae, 122(3): 421-425.
- Wen-qiao, W., Xiao-mei, X., Jin-duo, L., Zhi-qiang, M., Xiu-ying, H, Xiao-feng, Z., Hong-xia, L. and Li-juan, K. 2005. Fungicidal activity of bamboo vinegar against several phytopathogenic fungi. Acta Phytopathologica Sinica, 35(6): 99-104.
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Details
| Primary Language | English |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Research Articles |
| Authors | |
| Early Pub Date | June 1, 2023 |
| Publication Date | June 1, 2023 |
| Submission Date | May 27, 2022 |
| Published in Issue | Year 2023 Volume: 37 Issue: 1 |
Cite
TR Dizin kriterleri gereği dergimize gönderilecek olan makalelerin mutlaka aşağıda belirtilen hususlara uyması gerekmektedir.
Tüm bilim dallarında yapılan, ve etik kurul kararı gerektiren klinik ve deneysel insan ve hayvanlar üzerindeki çalışmalar için ayrı ayrı etik kurul onayı alınmış olmalı, bu onay makalede belirtilmeli ve belgelendirilmelidir.
Makalelerde Araştırma ve Yayın Etiğine uyulduğuna dair ifadeye yer verilmelidir.
Etik kurul izni gerektiren çalışmalarda, izinle ilgili bilgiler (kurul adı, tarih ve sayı no) yöntem bölümünde ve ayrıca makale ilk/son sayfasında yer verilmelidir.
Kullanılan fikir ve sanat eserleri için telif hakları düzenlemelerine riayet edilmesi gerekmektedir.
Makale sonunda; Araştırmacıların Katkı Oranı beyanı, varsa Destek ve Teşekkür Beyanı, Çatışma Beyanı verilmesi.
Etik Kurul izni gerektiren araştırmalar aşağıdaki gibidir.
- Anket, mülakat, odak grup çalışması, gözlem, deney, görüşme teknikleri kullanılarak katılımcılardan veri toplanmasını gerektiren nitel ya da nicel yaklaşımlarla yürütülen her türlü araştırmalar
- İnsan ve hayvanların (materyal/veriler dahil) deneysel ya da diğer bilimsel amaçlarla kullanılması,
- İnsanlar üzerinde yapılan klinik araştırmalar,
- Hayvanlar üzerinde yapılan araştırmalar,
- Kişisel verilerin korunması kanunu gereğince retrospektif çalışmalar,
Ayrıca;
- Olgu sunumlarında “Aydınlatılmış onam formu”nun alındığının belirtilmesi,
- Başkalarına ait ölçek, anket, fotoğrafların kullanımı için sahiplerinden izin alınması ve belirtilmesi,
- Kullanılan fikir ve sanat eserleri için telif hakları düzenlemelerine uyulduğunun belirtilmesi.
Makale başvurusunda;
(1) Tam metin makale, Dergi yazım kurallarına uygun olmalı, Makalenin ilk sayfasında ve teşekkür bilgi notu kısmında Araştırma ve Yayın Etiğine uyulduğuna ve Etik kurul izni gerektirmediğine dair ifadeye yer verilmelidir. Etik kurul izni gerektiren çalışmalarda, izinle ilgili bilgiler (kurul adı, tarih ve sayı no) yöntem bölümünde ve ayrıca makale ilk/son sayfasında yer verilmeli ve sisteme belgenin yüklenmesi gerekmektedir. (Dergiye gönderilen makalelerde; konu ile ilgili olarak derginin daha önceki sayılarında yayımlanan en az bir yayına atıf yapılması önem arz etmektedir. Dergiye yapılan atıflarda “Bursa Uludag Üniv. Ziraat Fak. Derg.” kısaltması kullanılmalıdır.)
(2) Tam metin makalenin taratıldığını gösteren benzerlik raporu (Ithenticate, intihal.net) (% 20’nin altında olmalıdır),
(3) İmzalanmış ve taratılmış başvuru formu, Dergi web sayfasında yer alan başvuru formunun başvuran tarafından İmzalanıp, taratılarak yüklenmesi , (Ön yazı yerine)
(4) Tüm yazarlar tarafından imzalanmış telif hakkı devir formunun taranmış kopyası,
(5) Araştırmacıların Katkı Oranı beyanı, Çıkar Çatışması beyanı verilmesi Makale sonunda; Araştırmacıların Katkı Oranı beyanı, varsa Destek ve Teşekkür Beyanı, Çatışma Beyanı verilmesi ve sisteme belgenin (Tüm yazarlar tarafından imzalanmış bir yazı) yüklenmesi gerekmektedir.
Belgelerin elektronik formatta DergiPark sistemine https://dergipark.org.tr/tr/login adresinden kayıt olunarak başvuru sırasında yüklenmesi mümkündür.
Journal of Agricultural Faculty of Bursa Uludag University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.