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

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dc.contributor.authorTatar, Demet
dc.contributor.authorVeyisoglu, Aysel
dc.contributor.authorTepeköy, İrem
dc.date.accessioned2026-04-25T14:11:27Z
dc.date.available2026-04-25T14:11:27Z
dc.date.issued2025
dc.departmentSinop Üniversitesi
dc.description.abstractIn 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.
dc.identifier.doi10.34248/bsengineering.1748646
dc.identifier.endpage1942
dc.identifier.issn2619-8991
dc.identifier.issue6
dc.identifier.startpage1936
dc.identifier.trdizinid1359486
dc.identifier.urihttps://doi.org/10.34248/bsengineering.1748646
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1359486
dc.identifier.urihttps://hdl.handle.net/11486/7882
dc.identifier.volume8
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofBlack Sea Journal of Engineering and Science
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR_20260420
dc.subjectBiyoloji
dc.subjectMikrobiyoloji
dc.titleInvestigation of the Antimicrobial Effects of Traditionally Prepared Vinegars from Plantago major L. and Hypericum perforatum L. Collected in Ordu Province on Selected Pathogenic Microorganisms
dc.typeArticle

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