Narince Üzüm (Vitis vinifera L.) Cibresi Extratının Antibakteriyal Etkisi

Yıl 2003, Cilt: 17 Sayı: 32, 53 - 56, 25.12.2003

Gülcan Özkan Osman Sağdıç Nilgün Göktürk Baydar

Öz

Bu çalismada, Türkiye’de sarap yapiminda yaygin olarak kullanilan Narince üzüm çesidine ait cibrelerin
ekstrakti hazirlanmis ve bu ektraktin antibakteriyal etkisi ile toplam fenolik madde içerigi belirlenmistir. Ekstraktin
toplam fenolik madde miktari gallik asit esdegeri olarak 218.54 mg g-1 bulunmustur. Bu ekstraktlarin 1, 2.5, 5, 10 ve
20% konsantrasyonlari hazirlanarak, antibakteriyal etkiyi belirlemek amaciyla Aeromonas hydrophila, Bacillus
cereus, Enterobacter aerogenes, Enterococcus feacalis, Escherichia coli, Escherichia coli O157:H7, Mycobacterium
smegmatis, Proteus vulgaris, Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella enteritidis,
Salmonella typhimurium, Staphylococcus aureus ve Yersinia enterocolitica’dan olusan bakterilere karsi agar
difüzyon metodu kullanilarak denenmistir. Cibre ekstraktinin bütün konsantrasyonlari, tüm bakterilerin gelisimini
engellemistir. En hassas bakteri E. coli (24.67 mm) ve en dayanikli bakteri E. feacalis (13.67 mm) olarak
saptanmistir.

Anahtar Kelimeler

Üzüm, cibre ekstrakti, antibakteriyal etki, toplam fenolik içerigi

Antibacterial Effect of Narince Grape (Vitis Vinifera L.) Pomace Extract

Öz

In the study, total phenolic content and antibacterial activity of pomace extract of Narince grape variety widely
used wine-making in Turkey were determined. The amount of total phenolic in Narince pomace extract was found as
218.54 mg gallic acid equivalents (GAE) g-1. This extract at 1, 2.5, 5, 10 and 20% concentrations was tested for its
antibacterial effect by using the agar diffusion method against Aeromonas hydrophila, Bacillus cereus, Enterobacter
aerogenes, Enterococcus feacalis, Escherichia coli, Escherichia coli O157:H7, Mycobacterium smegmatis, Proteus
vulgaris, Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella enteritidis, Salmonella typhimurium,
Staphylococcus aureus and Yersinia enterocolitica. All of concentrations of the pomace extract had inhibited the
growth of all the bacteria. The most sensitive and resistant bacteria were E. coli (24.67 mm) and E. feacalis (13.67
mm), respectively.

Anahtar Kelimeler

Grape, pomace extract, antibacterial activity, total phenolic content