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Examines antimicrobial effects of dandelion and chicory vinegars, suggesting their potential as food preservatives.
The increasing interest in natural and traditionally fermented products has made the investigation of the antimicrobial potential of herbal vinegars increasingly important. This study aimed to determine the antimicrobial activities of vinegars produced from Taraxacum officinale L. (dandelion) and Cichorium intybus L. (chicory) against selected bacterial and fungal species. The antimicrobial effects of the vinegar samples were evaluated at different concentrations (1, 1/2, 1/4, and 1/8) using the agar well diffusion method. The findings indicated that both vinegars exhibited concentration-dependent antimicrobial activity against the microorganisms. Gram-positive bacteria showed higher sensitivity compared to Gram-negative bacteria, with Bacillus subtilis and Brevibacillus brevis identified as the most sensitive species. Among the fungal species, a significant antifungal effect was observed only against Candida glabrata. Additionally, Cichorium intybus vinegar demonstrated stronger antimicrobial activity than Taraxacum officinale vinegar. In conclusion, dandelion and chicory vinegars are considered to possess significant potential as natural antimicrobial agents for food safety and alternative preservative applications.
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Veyisoğlu et al. (2026) studied this question.
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