Turkish Journal of Agriculture: Food Science and Technology (Oct 2019)

Antimicrobial Effect of Vinegar

  • Çağlar Gökırmaklı,
  • Havva Nilgün Budak,
  • Zeynep Banu Güzel-Seydim

Journal volume & issue
Vol. 7, no. 10
pp. 1635 – 1640


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Phenolic compounds, organic acids and microbial metabolites as well as high acid content are the main reasons behind the antimicrobial activity of vinegar against various microorganisms. The antimicrobial effect of the vinegar may change depending on raw material, production method and treatment time of the vinegar. In literature, antimicrobial effects of traditionally produced vinegars from different sources such as berry, wood, grape, apple, pomegranate, honey, blueberry, rice and industrially produced vinegars investigated. As a result, vinegars have antimicrobial effect on various gram negative and gram positive microorganisms. The aim of this review is to provide a detailed up-to-date information on the antimicrobial effect of vinegar.