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
Öz
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.
Anahtar Kelimeler
Taraxacum offcinale L., Cichorium intybus L., antimicrobial activity, vinegar
Destekleyen Kurum
TÜBİTAK 2209-A Araştırma Projesi Programı
Proje Numarası
Tübitak 2209-A/ 1919B012401344
Etik Beyan
Bu çalışmada hayvanlar veya insanlar üzerinde herhangi bir çalışma yapılmadığı için etik kurul onayı gerekmemiştir.
Teşekkür
Yazarlar, TÜBİTAK'a verdiği destek için teşekkür etmektedir.
Kaynakça
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