Scientific journal

62 2023

Journal of Food and Nutrition Research
Summary No. 4 / 2023

Kadiroğlu, H. – Çetin, B.
Identification of bacterial microbiota of traditional homemade vinegars
Journal of Food and Nutrition Research, 62, 2023, No. 4, s. 354-362

Bülent Çetin, Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Türkiye. E-mail:

Original article
Received 4 May 2023; 1st revised 9 July 2023; 2nd revised 5 August 2023; accepted 15 September 2023; published online 14 November 2023.

Summary: In this study, microbiological analyses were performed on 41 samples of homemade vinegar to obtain information on the microbiota that might play a role in the fermentation of the vinegar. For this aim total aerobic mesophilic bacteria, yeast and mold, enterococcus, coliform bacteria, probable acetic acid bacteria counts, pH and titratable acidity were investigated and 98 bacteria isolates obtained from glucose-yeast-extract-calsium carbonate (GYC) medium. The isolates were classified using repetitive-element polymerase chain reaction (rep-PCR) technique with GTG5 primer. Identifications of isolates were performed by targeting the 16S rDNA region of the strains representing the group. Bacillus, Brevibacillus parabrevis, Acetobacter okinawensis, Paenibacillus, Lactobacillus casei, Acetobacter pasteurianus, Acinetobacter johnsonii were found in the microbiota of vinegar samples. As a result, it was concluded that the traditional homemade vinegar procedure has not been able to applied successfully.

Keywords: homemade vinegar; acetic acid bacteria; identification; 16S rDNA

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