Dut Sirkesinin Mikrobiyolojik, Fiziksel, Kimyasal, Antiradikal ve Antimikrobiyal Özellikleri

Year 2018, Volume: 16 Issue: 2, 168 - 175, 05.08.2018

İlkin Yücel Şengün Gülden Kılıç

https://doi.org/10.24323/akademik-gida.449860

Cited By: 4

Abstract

Bu çalışmada farklı yöntemlerle üretilen dut sirkelerinin
(ev yapımı ve ticari) mikrobiyolojik, fiziksel, kimyasal, antiradikal ve
antimikrobiyal özellikleri incelenmiştir. Bu amaçla örneklerde asetik asit
bakterisi, laktik asit bakterisi, küf-maya, pH, toplam asitlik, briks, renk,
toplam fenolik madde ve antiradikal
aktivite analizleri yapılmıştır. Geleneksel yöntemlerle ev koşullarında
üretilen sirkenin asetik asit ve laktik asit bakterisi sayıları, ticari sirkeye
kıyasla daha yüksek, küf-maya sayıları ise daha düşük bulunmuştur. Ev yapımı
dut sirkesinde pH, toplam asitlik ve briks değerleri sırasıyla 2.87, %4.07 ve
5.60 iken ticari sirkede bu değerler sırasıyla 3.30, %4.64ve 3.50 olarak tespit
edilmiştir. Sirke örnekleri renk özellikleri (CIE L*, a*, b*) açısından da değerlendirilmiştir. Toplam
fenolik madde miktarı ev yapımı sirkede 557.5
mg GAE/L ve ticari sirkede 523 mg GAE/L olarak belirlenmiştir. DPPH serbest
radikali giderme aktivitesi, örneklerin toplam fenolik madde miktarı ile pozitif
korelasyon göstermiştir. Geleneksel ev yapımı dut sirkesine karşı en
hassas mikroorganizmanın E. faecalis
ve E. coli O157:H7 (10.5 mm) olduğu
tespit edilmiştir. Ayrıca L.
monocytogenes’in (13.5 mm) ticari dut sirkesine karşı en hassas mikroorganizma
olduğu, ancak ev yapımı sirkenin bu bakteri üzerine antimikrobiyal etki
göstermediği belirlenmiştir. Ticari dut sirkesi tüm test bakterileri üzerine
antimikrobiyal aktivite göstermiş, ev yapımı sirke örneği ise incelenen sekiz
bakteri kültüründen sadece beşi üzerinde (E. coli O157:H7, S. Typhimurium, B. subtilis,
E. faecalis, P. acidilactici) etki gösterebilmiştir.

Keywords

Dut sirkesi, Kalite, Toplam fenolik madde, Antiradikal, Antimikrobiyal

Microbiological, Physical, Chemical, Antiradical and Antimicrobial Properties of Mulberry Vinegar

Abstract

In this study, the microbiological, physical, chemical, antiradical and
antimicrobial properties of mulberry vinegar produced by different techniques (homemade
and commercial) were determined. For this purpose, acetic acid bacteria, lactic
acid bacteria, mold-yeast, pH, total acidity, brix, color, total phenolic
content and antiradical activity analyses were performed. The numbers of acetic
acid and lactic acid bacteria in the traditional homemade vinegar were found higher
than commercial vinegar, while the counts of yeast-mount were lower in homemade
vinegar. pH, total acidity and brix values in homemade mulberry vinegar were
2.87, %4.07 and 5.60, respectively, while these values were 3.30, %4.64 and
3.50 in commercial vinegar. Color properties (L*, a*, b*) of vinegar samples were also
investigated. Total phenolic content was 557.5 mg GAE/L in homemade vinegar and 523 mg GAE/L in commercial vinegar. The DPPH free radical scavenging
activity had positive correlation with the total phenolic content of samples.
The most sensitive bacteria to the traditional homemade mulberry vinegar were
determined as E. faecalis and E. coli O157:H7 (10.5 mm). Furthermore, L. monocytogenes (13.5 mm) was the most
sensitive microorganism to the commercial mulberry vinegar, but homemade
vinegar did not show antimicrobial effect against this bacteria. The commercial
vinegar had antimicrobial activity against all test bacteria while homemade vinegar
sample was shown to effect only five of the eight bacteria (E. coli O157:H7, S. Typhimurium, B. subtilis,
E. faecalis, P. acidilactici).

Keywords

Mulberry vinegar, Quality, Total phenolic content, Antiradical, Antimicrobial

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