INVESTIGATION OF THE ANTIMICROBIAL ACTIVITY OF Vitis vinifera L. BOĞAZKERE

Abstract

In this study, extracts from Boğazkere cultivar of Vitis vinifera L. at 10 µL, 50 µL and 100 µL concentrations were tested against 18 different bacterial and fungi strains using disc diffusion (DD) method along with minimum inhibitory concentration (MIC) and minimum bactericidal/fungisidal concentration (MBC/MFC) tests to reveal possible antimicrobial properties. Then, the obtained results were compared with 18 known antibiotics. The results revealed that 7.33-19.66 mm inhibition zones were obtained for 15-different microorganisms at 100 µL concentrations while those obtained  7.33-12.33 mm inhibition zones for 12 microorganims at 50 µL volume, where no inhibition zone was observed at 10 µL volume addition. The extracts of Boğazkere for the tested concentrations showed no antimicrobial capability against Salmonella kentucky, Enterococcus durans, Salmonella typhimurium and Candida ablicans. MIC tests showed that the extract at 0.039-20 mg/100 mL concentration range was bacteriostatic for the entire tested microorganism. Bactericidal effects of the extract were obtained for Listeria innocua at 10 mg /100 mL while that was 20 mg /100 mL for Pseudomonas fluorescens, Pseudomonas aeruginosa, Enterococcus faecium and Staphylococcus aureus. The findings show that Boğazkere grape species has antibiotic character, what makes them possible preservatives for food products. 

Keywords

• Antimicrobial activity,Disc diffusion method,Vitaceae,Vitis vinifera,Boğazkere

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