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Bu çalışmada farklı mayalarla üretilen elma sirkelerinin (ev yapımı), kilinik olarak antibiyotik direnci olan farklı patojen bakteri türlerine karşı (E. faecalis 29212, S. aureus 29213, S. aureus 25923, E. coli 25922, E. coli 8739, E. coli (colistin R) 19846, Klebsiella pneumoniae 700603, Salmonella enterica ve Pseudomonas aeruginosa 27853), disk difüzyon ve mikrodilusyon metodları kullanılarak antibiyotik etkisinin belirlenmesi amaçlandı. Genel olarak bütün sirke örneklerinin antibakteriyel etkisinin olduğu, bütün standart suşlara karşı en fazla antibakteriyel etkinin ticari sirke örneği (7 numaralı sirke) olduğu tespit edilmiştir. 1 numaralı sirke örneğinin ise (%0.3 Saccharomyces cerevisiae içeren sirke) Enterococcus faecalis ATCC 29212 suşu hariç bütün diğer standart suşlara karşı en zayıf etkili sirke örneği olduğu tespit edilmiştir. Ayrıca Escherichia coli ATCC 8739 suşunda diğerlerinden farklı olarak 1/32 dilusyonda MIC değerlerinin elde edildiği örnek 6 numaralı organik ev sirkesi olmuştur. Sonuç olarak, bu çalışmada farklı maya hammaddelerinden elde edilen elma sirkelerin çeşitli mikroorganizmalar üzerindeki antimikrobiyel etkisi detaylı olarak belirlenmiştir. Bu sonuçlar yeni çalışmalara temel oluşturacak niteliktedir ve farklı dozlarda ve tekniklerde sakı elma sirkesi üretilerek daha fazla bakteri türüne ve insan sağlığına etkilerinin de araştırıldığı çalışmaların yapılmasına olanak sağlayacaktır.
This study was aimed at determining the antibiotic effect of the different types of antibiotic bacteria (E. faecalis 29212, S. aureus 29213, S. aureus 25923, E. coli 25922, E. coli 8739, E. coli (colistin R) 19846, Klebsiella pneumoniae 700603, Salmonella enterica and Pseudomonas aeruginosa 27853), using disc diffusion and microdilusion methods. In general, it has been found that all sirke samples have an antibacterial effect, and that the most antibacterial effect against all standard sirke samples is the commercial sirke samples (7th sirke). The number one is the number one (% 0. Enterococcus faecalis ATCC 29212 is found to be the weakest effective sirke sample against all other standard suck except. Furthermore, Escherichia coli was an example of organic home syrup number 6 in which the MIC values were obtained in 1/32 dilusion, unlike others in the ATCC 8739. As a result, this study detailed the antimicrobial effects of apple circles obtained from different corn raw materials on various microorganisms. These findings will be the basis for new studies and will allow the study to be conducted where the effects on more bacterial types and human health are also studied by the production of cabbage in different doses and techniques.
In this study, it was aimed to determine the antibiotic effect of Black Sakı cider vinegar (homemade) produced with different yeasts against different pathogenic bacterial species (E. faecalis ATCC 29212, S. aureus ATCC 29213, S. aureus ATCC 25923, E. coli ATCC 25922, E. coli ATCC 8739, E. coli (colistin R) ATCC 19846, Klebsiella pneumoniae ATCC 700603, Salmonella enterica subsp. enterica serovar Enteritidis ATCC 13076 and Pseudomonas aeruginosa ATCC 27853), with clinical antibiotic resistance by using disc diffusion and microdilution methods. In general, it had been determined that all vinegar samples had antibacterial effect, and the most antibacterial effect against all standard strains was commercial vinegar sample (No. 7 vinegar). It was determined that vinegar sample number 1 (vinegar containing 0.3% Saccharomyces cerevisiae) was the weakest effective vinegar sample against all other standard strains except for Enterococcus faecalis ATCC 29212strain. In addition, in Escherichia coli ATCC 8739 strain, the sample number 6 was organic household vinegar, in which MIC values were obtained at 1/32 dilution, unlike the others. In conclusion, the antimicrobial effect of Black Sakı apple vinegar obtained from different yeast raw materials on various microorganisms was determined in detail. These results will form the basis of new studies and will enable studies to be conducted to investigate more bacterial species and their effects on human health by producing Black Sakı vinegar at different doses and techniques.
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