Farklı Maya Hammaddeleri Kullanılarak Geleneksel Yöntemle Üretilen Endemik Kara Sakı Elma Sirkelerinin Antimikrobiyal Özelliklerinin Tespiti

Year 2023, Volume: 37 Issue: 1, 79 - 99, 01.06.2023

Filiz Yangılar , Barış Gülhan , Hasan Kılıçgün

https://doi.org/10.20479/bursauludagziraat.1122279

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.

Keywords

Kara sakı elma, antimikrobiyal, sirke, ev yapımı, ticari sirke

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.

Keywords

Black sakı apple, antimicrobial, vinegar, homemade, commercial vinegar

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