Yüksel Yence D., Şen E.
KSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATURE, cilt.29, sa.6, ss.1369-1379, 2026 (ESCI, TRDizin)
Özet
This study investigated the effects of sub-inhibitory concentrations of apple, grape, and white vinegar on the biofilm formation and antibiotic resistance of enterotoxigenic methicillin-resistant Staphylococcus aureus (MRSA) strains. Biofilm formation was assessed by crystal violet staining and by evaluating Congo Red Agar morphologies, while antibiotic resistance was determined by the disk diffusion method. Two MRSA isolates previously obtained from ready-to-eat foods were examined. The minimum inhibitory concentration (MIC) values of the three vinegar types against the isolates were first determined, followed by an assessment of the impact of MIC/2 and MIC/4 concentrations on biofilm formation. Additionally, the isolates were exposed to MIC/2 concentrations of each vinegar for 2, 4, and 6 days to evaluate potential changes in antibiotic resistance profiles and biofilm-producing abilities. All vinegar samples exhibited an MIC value of 6.25% against the MRSA strains. At MIC/2, apple, grape, and white vinegar reduced MRSA DS18 biofilm formation by 57–76%. The same concentration decreased biofilm formation in MRSA SS24 by 36%, 43%, and 74%, respectively. In contrast, MIC/4 concentrations increased biofilm production in MRSA SS24, with increases of 108%, 88%, and 71% for white, grape, and apple vinegar, respectively. No alterations in the antibiotic resistance profiles were observed following vinegar exposure. Biofilm formation varied depending on vinegar type, incubation temperature, and bacterial strain.