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Microbiology and Biotechnology Letters

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Molecular and Cell biology, and Microbial Isolation

Microbiol. Biotechnol. Lett. 2015; 43(2): 97-104

https://doi.org/10.4014/mbl.1504.04005

Received: April 28, 2015; Accepted: May 13, 2015

현미 발효 흑초의 항균활성

Antimicrobial Efficacy of Fermented Dark Vinegar from Unpolished Rice

Hakjoon Choi 1, Gyeongja Gwak 2, Dabin Choi 1, Jaeyoung Park 1 and Hyeonsook Cheong 1*

1Department of Life Science & BK21-Plus Research Team for Bioactive Control Technology, Chosun University, Gwangju 501-759, Republic of Korea, 2Department of Complementary and Alternative Medicine, Chosun University, Gwangju 501-759, Republic of Korea

Abstract

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Vinegar is a widely used acidic seasoning and can be manufactured using various methods and bases, including cereals, wheat, and fruits. Most studies on vinegar have been conducted to evaluate its antioxidant activity. In the present study, fermented dark vinegar (FDV) produced from unpolished rice was examined for its antimicrobial activity, biochemical content, including the amounts of sugar, total soluble sugar, organic acid, and free amino acids, and pH and physiological activity. The antimicrobial efficiency of FDV was assessed using the paper disc-agar diffusion method. FDV exhibited strong antimicrobial activity against the pathogenic bacteria and yeast strains that were tested. In fact, the activity of FDV was shown to be higher than that of the commercial antibiotics carbenicillin (50 μg/ml) and tetracycline (50 μg/ml) against Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhimurium, Yersinia enterocolitica, and Lodderomyces elongisporus. The antioxidant activity of FDV and ascorbic acid was evaluated. Using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, we found that FDV has the highest activity of the antioxidants. After spreading FDV onto tryptic soy broth and yeast extract-peptone-dextrose agar media, the microbial strains were isolated and characterized through physiological and biochemical analysis. Based on 16S ribosomal DNA sequence analysis, the isolated microorganisms exhibited a close similarity to Acetobacter papayae, Acetobacter pasteurianus, and Acetobacter peroxidans.

Keywords: fermented dark vinegar, antimicrobial activity, antioxidant activity, human pathogenic microorganisms, pathogenic bacteria, 16S rDNA

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