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.

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.