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 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.