| dc.creator |
ERTEKİN FİLİZ, Bilge |
|
| dc.creator |
SESLİ ÇETİN, Emel |
|
| dc.creator |
Gokirmakli, Caglar |
|
| dc.creator |
Budak, Nilgun H. |
|
| dc.date |
2022-01-01T00:00:00Z |
|
| dc.date.accessioned |
2023-01-09T12:06:50Z |
|
| dc.date.available |
2023-01-09T12:06:50Z |
|
| dc.identifier |
af771285-ae13-43f7-a24e-13c2ccf567f5 |
|
| dc.identifier |
10.35219/foodtechnology.2022.1.11 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/af771285-ae13-43f7-a24e-13c2ccf567f5/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/98248 |
|
| dc.description |
Vinegar is obtained from fruit and various vegetable sources by ethanol and acetic acid fermentation. Different production methods are used in vinegar production. Traditional vinegar has higher quality than industrial vinegar because it contains high amounts of bioactive compounds. When the results obtained in this study are examined, it can be concluded that the antioxidant, phenolic and organic acid content is effective on the antimicrobial effect of vinegar. The vinegar with the highest antimicrobial activity was determined as pomegranate vinegar against the gram-positive microorganism group and apple vinegar against the gram-negative microorganism group in this research. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/openAccess |
|
| dc.title |
ANTIMICROBIAL ACTIVITY OF DIFFERENT KINDS OF TRADITIONAL VINEGAR AND ITS RELATIONSHIP WITH ANTIOXIDANT PROPERTIES |
|
| dc.type |
info:eu-repo/semantics/article |
|