Determination of Antimicrobial Properties of Endemic Black Sakı Apple Vinegar Produced by Traditional Method Using Different Yeast Raw Materials

In this study, it was aimed to determine the antibiotic effect of Black Sakı cider vinegar (homemade) produced with different yeasts against pathogenic bacterial species (E. faecalis 29212, S. aureus 29213, 25923, E. coli 25922, 8739, (colistin R) 19846, Klebsiella pneumoniae 700603, Salmonella enterica subsp. serovar Enteritidis ATCC 13076 and Pseudomonas aeruginosa 27853), clinical resistance by using disc diffusion microdilution methods. general, had been determined that all samples antibacterial effect, most standard strains commercial sample (No. 7 vinegar). It number 1 (vinegar containing 0.3% Saccharomyces cerevisiae) weakest effective other except for Enterococcus 29212 strain. addition, in Escherichia 8739 strain, 6 organic household vinegar, which MIC values were obtained at 1/32 dilution, unlike others. conclusion, antimicrobial apple from yeast raw materials on various microorganisms detail. These results will form basis new studies enable be conducted investigate more their effects human health producing doses techniques.