Investigation of the Antimicrobial Effects of Traditionally Prepared Vinegars from Plantago major L. and Hypericum perforatum L. Collected in Ordu Province on Selected Pathogenic Microorganisms

In this study, the antimicrobial effects of traditionally fermented vinegars produced from Plantago major L. (common plantain) and Hypericum perforatum L. (St. John’s Wort), collected from the Ünye district of Ordu Province, Türkiye, were evaluated. The vinegar samples were tested against 11 pathogenic microorganisms, including Gram-positive and Gram-negative bacteria as well as Candida species, using the agar disk diffusion method. The results showed that both types of vinegar exhibited significant antimicrobial activity, particularly at undiluted (1:1) and 1/2 dilutions. The highest antibacterial effect for P. major vinegar was observed against Proteus vulgaris (15.33±0.33 mm). Antifungal activity, however, was generally lower compared to bacterial inhibition. The pH values of P. major and H. perforatum vinegars were measured as 2.62 and 2.72, respectively, indicating strong acidity, which likely contributes to their antimicrobial properties. These findings suggest that vinegars produced from medicinal plants through traditional fermentation methods have the potential to serve as natural antimicrobial agents. Further biochemical studies are recommended to explore their potential applications in pharmaceutical and food safety fields.