Research Article

Determination of the Antimicrobial Activity of Traditionally Fermented Vinegars Produced from Dandelion (Taraxacum officinale L.) and Chicory (Cichorium intybus L.) Collected in Ordu Province, Türkiye

Number: 2026 June 7, 2026
EN TR

Determination of the Antimicrobial Activity of Traditionally Fermented Vinegars Produced from Dandelion (Taraxacum officinale L.) and Chicory (Cichorium intybus L.) Collected in Ordu Province, Türkiye

Abstract

The increasing interest in natural and traditionally fermented products has made the investigation of the antimicrobial potential of herbal vinegars increasingly important. This study aimed to determine the antimicrobial activities of vinegars produced from Taraxacum officinale L. (dandelion) and Cichorium intybus L. (chicory) against selected bacterial and fungal species. The antimicrobial effects of the vinegar samples were evaluated at different concentrations (1, 1/2, 1/4, and 1/8) using the agar well diffusion method. The findings indicated that both vinegars exhibited concentration-dependent antimicrobial activity against the microorganisms. Gram-positive bacteria showed higher sensitivity compared to Gram-negative bacteria, with Bacillus subtilis and Brevibacillus brevis identified as the most sensitive species. Among the fungal species, a significant antifungal effect was observed only against Candida glabrata. Additionally, Cichorium intybus vinegar demonstrated stronger antimicrobial activity than Taraxacum officinale vinegar. In conclusion, dandelion and chicory vinegars are considered to possess significant potential as natural antimicrobial agents for food safety and alternative preservative applications.

Keywords

Taraxacum offcinale L., Cichorium intybus L., antimicrobial activity, vinegar

Supporting Institution

TÜBİTAK 2209-A Research Project Program

Project Number

Tübitak 2209-A/ 1919B012401344

Ethical Statement

Ethics committee approval was not required for this study because there was no study on animals or humans.

Thanks

The authors would like to thank TÜBİTAK for its support.

References

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APA
Veyisoğlu, A., Tatar, D., Yeşilyurt, Y., & Cömert, S. (2026). Determination of the Antimicrobial Activity of Traditionally Fermented Vinegars Produced from Dandelion (Taraxacum officinale L.) and Chicory (Cichorium intybus L.) Collected in Ordu Province, Türkiye. Journal of Anatolian Environmental and Animal Sciences, 2026. https://doi.org/10.35229/jaes.1905622
AMA
1.Veyisoğlu A, Tatar D, Yeşilyurt Y, Cömert S. Determination of the Antimicrobial Activity of Traditionally Fermented Vinegars Produced from Dandelion (Taraxacum officinale L.) and Chicory (Cichorium intybus L.) Collected in Ordu Province, Türkiye. JAES. 2026;(2026). doi:10.35229/jaes.1905622
Chicago
Veyisoğlu, Aysel, Demet Tatar, Yeliz Yeşilyurt, and Sudenaz Cömert. 2026. “Determination of the Antimicrobial Activity of Traditionally Fermented Vinegars Produced from Dandelion (Taraxacum Officinale L.) and Chicory (Cichorium Intybus L.) Collected in Ordu Province, Türkiye”. Journal of Anatolian Environmental and Animal Sciences, nos. 2026. https://doi.org/10.35229/jaes.1905622.
EndNote
Veyisoğlu A, Tatar D, Yeşilyurt Y, Cömert S (June 1, 2026) Determination of the Antimicrobial Activity of Traditionally Fermented Vinegars Produced from Dandelion (Taraxacum officinale L.) and Chicory (Cichorium intybus L.) Collected in Ordu Province, Türkiye. Journal of Anatolian Environmental and Animal Sciences 2026
IEEE
[1]A. Veyisoğlu, D. Tatar, Y. Yeşilyurt, and S. Cömert, “Determination of the Antimicrobial Activity of Traditionally Fermented Vinegars Produced from Dandelion (Taraxacum officinale L.) and Chicory (Cichorium intybus L.) Collected in Ordu Province, Türkiye”, JAES, no. 2026, June 2026, doi: 10.35229/jaes.1905622.
ISNAD
Veyisoğlu, Aysel - Tatar, Demet - Yeşilyurt, Yeliz - Cömert, Sudenaz. “Determination of the Antimicrobial Activity of Traditionally Fermented Vinegars Produced from Dandelion (Taraxacum Officinale L.) and Chicory (Cichorium Intybus L.) Collected in Ordu Province, Türkiye”. Journal of Anatolian Environmental and Animal Sciences. 2026 (June 1, 2026). https://doi.org/10.35229/jaes.1905622.
JAMA
1.Veyisoğlu A, Tatar D, Yeşilyurt Y, Cömert S. Determination of the Antimicrobial Activity of Traditionally Fermented Vinegars Produced from Dandelion (Taraxacum officinale L.) and Chicory (Cichorium intybus L.) Collected in Ordu Province, Türkiye. JAES. 2026. doi:10.35229/jaes.1905622.
MLA
Veyisoğlu, Aysel, et al. “Determination of the Antimicrobial Activity of Traditionally Fermented Vinegars Produced from Dandelion (Taraxacum Officinale L.) and Chicory (Cichorium Intybus L.) Collected in Ordu Province, Türkiye”. Journal of Anatolian Environmental and Animal Sciences, no. 2026, June 2026, doi:10.35229/jaes.1905622.
Vancouver
1.Aysel Veyisoğlu, Demet Tatar, Yeliz Yeşilyurt, Sudenaz Cömert. Determination of the Antimicrobial Activity of Traditionally Fermented Vinegars Produced from Dandelion (Taraxacum officinale L.) and Chicory (Cichorium intybus L.) Collected in Ordu Province, Türkiye. JAES. 2026 Jun. 1;(2026). doi:10.35229/jaes.1905622