GÜLCAN ÖZKAN, Osman SAĞDIÇ, Göktürk Nilgün BAYDAR

Antibacterial effect of narince grape (vitis vinifera L.) pomace extract

Bu çalışmada, Türkiye'de Şarap yapımında yaygın olarak kullanılan Narince üzüm çeşidine ait cibrelerin ekstraktı hazırlanmış ve bu ektraktın antibakteriyal etkisi ile toplam fenolik madde içeriği belirlenmiştir. Ekstraktın toplam fenolik madde miktarı gallik asit eşdeğeri olarak 218.54 mg $g^{-1}$ bulunmuştur. Bu ekstraktlarm I, 2.5, 5, 10 ve 20% konsantrasyonları hazırlanarak, antibakteriyal etkiyi belirlemek amacıyla 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 oluşan bakterilere karşı ağar dijüzyon metodu kullanılarak denenmiştir. Cibre ekstraktınm bütün konsantrasyonları, tüm bakterilerin gelişimini engellemiştir. En hassas bakteri E. coli (24.67 mm) ve en. dayanıklı bakteri E. feacalis (13.67 mm) olarak saptanmıştır.

Anahtar Kelimeler:

üzüm, Vitis vinifera, antibakteriyel özellikler, fenolik bileşikler, meyve suyu ekstraksiyonu

Narince üzüm (vitis vinifera L.) cibresi extraktının antibakteriyal etkisi

In the study, total phenolic content and antibacterial activity of pomace extract of Narince grape variety vAdely 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 0157:H7, Mycobacterium smegmatis, Proteus vulgar is, 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.

Keywords:

grapes, Vitis vinifera, antibacterial properties, phenolic compounds, juice extraction,

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