مجلة التربية والعلم (Sep 2007)
Comparison of the effect of apple cider vinegar with grape vinegar with different concentrations on some bacterial properties Staphylococcus aureus
Abstract
This study include the effect of different concentration (0%, 20%, 40%, 60%, 80%, 1 OOo/o) of apple and grape vinegar at different time ( 0 , 15, 30 , 45 ,60 ) minute on some properties of bacteria Staphylococcus aureus that isolated from_ wound, burn_and skin pustules of patient in central laboratory of teaching hospital in Erbil,The properties are morphology and culture properties , growth of bacteria ,production of coagulase enzyme and sensitivity to different antibiotic , the results as follow : 1 - No changes were observed in morpholo;y and cultureproperties when we used different concentration of apple and grape vinegar for different time.2 - Decreasing in growth of Staphylococcus aureus was observed(+ + + +) to ( + + +) ,( + + ), ( +) and (-) after Increasing the concentration and time 3 - The bacteria show change in production of Coagulaseenzyme at (40%, 60% and 80%) apple vinegar after (60), (30 , 60) and (15) minute respectively, and at (60%, 80%) grape vinegar after (60) (30, 45) minute respectively. 4 - apple vinegar caused increasing in sensitivity to different antibiotic , in (20%) the inhibition zone of (Lincomycin ,cephaloexin ' Chloramphenicol ' Erythromycin ' Penicillin) increased (1 ' 1 ' 1.9 '2.5 '2.8)mm respectively and in (40o/o) was (1.5, 2.1 ,2.4 ,3.1 ,3.1)mmafter (60) minute but at (60%) was (2, 2.8, 2.6 ,3.4, 3.8)mm after (45) minute and for (80%) was (2.9, 4, 4.4, 4.6, 4.8)mm respectively after ( 15) ) minute , and for grape vinegar the inhibition zone of (Lincomycin ,cephaloexin ' Chloramphenicol ' Erythromycin 'Penicillin) increased in (20%, 40o/o, 60o/o and 80%) (0.7 , 0.8 , 1.5 ,1.5 ' 2), (1 ' 1.7 ' 1.9 ' 2.5 '2.8), (2 ,2.8 ,3.2 ,3, 3.1), (2.6, 3, 4.1 ' 4.9,4.3)mm respectively at (60) (60) (60) (45) minute respectively.
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