Dut Sirkesinin Mikrobiyolojik, Fiziksel, Kimyasal, Antiradikal ve Antimikrobiyal Özellikleri

Bu çalışmada farklı yöntemlerle üretilen dut sirkelerinin (ev yapımı ve ticari) mikrobiyolojik, fiziksel, kimyasal,antiradikal ve antimikrobiyal özellikleri incelenmiştir. Bu amaçla örneklerde asetik asit bakterisi, laktik asit bakterisi,küf-maya, pH, toplam asitlik, briks, renk, toplam fenolik madde ve antiradikal aktivite analizleri yapılmıştır. Gelenekselyöntemlerle ev koşullarında üretilen sirkenin asetik asit ve laktik asit bakterisi sayıları, ticari sirkeye kıyasla dahayüksek, küf-maya sayıları ise daha düşük bulunmuştur. Ev yapımı dut sirkesinde pH, toplam asitlik ve briks değerlerisırasıyla 2.87, %4.07 ve 5.60 iken ticari sirkede bu değerler sırasıyla 3.30, %4.64 ve 3.50 olarak tespit edilmiştir. Sirkeörnekleri renk özellikleri (CIE L*, a*, b*) açısından da değerlendirilmiştir. Toplam fenolik madde miktarı ev yapımısirkede 557.5 mg GAE/L ve ticari sirkede 523 mg GAE/L olarak belirlenmiştir. DPPH serbest radikali gidermeaktivitesi, örneklerin toplam fenolik madde miktarı ile pozitif korelasyon göstermiştir. Geleneksel ev yapımı dutsirkesine karşı en hassas mikroorganizmanın E. faecalis ve E. coli O157:H7 (10.5 mm) olduğu tespit edilmiştir. AyrıcaL. monocytogenes’in (13.5 mm) ticari dut sirkesine karşı en hassas mikroorganizma olduğu, ancak ev yapımı sirkeninbu bakteri üzerine antimikrobiyal etki göstermediği belirlenmiştir. Ticari dut sirkesi tüm test bakterileri üzerineantimikrobiyal aktivite göstermiş, ev yapımı sirke örneği ise incelenen sekiz bakteri kültüründen sadece beşi üzerinde(E. coli O157:H7, S. Typhimurium, B. subtilis, E. faecalis, P. acidilactici) etki gösterebilmiştir.

Microbiological, Physical, Chemical, Antiradical and Antimicrobial Properties of Mulberry Vinegar

In this study, the microbiological, physical, chemical, antiradical and antimicrobial properties of mulberry vinegar produced by different techniques (homemade and commercial) were determined. For this purpose, acetic acid bacteria, lactic acid bacteria, mold-yeast, pH, total acidity, brix, color, total phenolic content and antiradical activity analyses were performed. The numbers of acetic acid and lactic acid bacteria in the traditional homemade vinegar were found higher than commercial vinegar, while the counts of yeast-mount were lower in homemade vinegar. pH, total acidity and brix values in homemade mulberry vinegar were 2.87, %4.07 and 5.60, respectively, while these values were 3.30, %4.64 and 3.50 in commercial vinegar. Color properties (L*, a*, b*) of vinegar samples were also investigated. Total phenolic content was 557.5 mg GAE/L in homemade vinegar and 523 mg GAE/L in commercial vinegar. The DPPH free radical scavenging activity had positive correlation with the total phenolic content of samples. The most sensitive bacteria to the traditional homemade mulberry vinegar were determined as E. faecalis and E. coli O157:H7 (10.5 mm). Furthermore, L. monocytogenes (13.5 mm) was the most sensitive microorganism to the commercial mulberry vinegar, but homemade vinegar did not show antimicrobial effect against this bacteria. The commercial vinegar had antimicrobial activity against all test bacteria while homemade vinegar sample was shown to effect only five of the eight bacteria (E. coli O157:H7, S. Typhimurium, B. subtilis, E. faecalis, P. acidilactici).

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