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Journals / Akademik Gıda / 2019 / Cilt: 17 - Sayı: 1

Microflora, Bioactive Components and Health Effects of Various Kinds of Vinegars

Farklı Sirke Çeşitlerinin Mikroflorası, Biyoaktif Bileşenleri ve Sağlık Üzerine Etkileri

İlkin Yücel ŞENGÜN
Gülden KILIÇ
Pages
89–101
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this review, recent studies on microflora, bioactive content and health effects of different kinds of vinegars are presented.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Vinegar is a special kind of condiment used as a flavoring and preservative agent in various foods since ancient times.
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Key Findings & Data:Many types of vinegars are produced worldwide, especially in the Far East and European countries, using different raw materials and production techniques.
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Conclusion & Impact:In this review, recent studies on microflora, bioactive content and health effects of different kinds of vinegars are presented.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Vinegar is a special kind of condiment used as a flavoring and preservative agent in various foods since ancient times. Many types of vinegars are produced worldwide, especially in the Far East and European countries, using different raw materials and production techniques. Vinegar microflora mainly composed of acetic acid bacteria and yeasts, but some molds and lactic acid bacteria species can serve an important role in the production of various special vinegars. Vinegar shows many positive health effects, particularly antimicrobial, antioxidant, antidiabetic, antitumor, anticarcinogenic, antidiabetic and antiinfection effects, because of the substances found in vinegar such as organic acids, phenolic compounds, vitamins, minerals and melanoidins. In this review, recent studies on microflora, bioactive content and health effects of different kinds of vinegars are presented.

Özet

Sirke çok eski yıllardan bu yana çeşitli gıdalarda aroma verici ve koruyucu madde olarak kullanılan özel bir üründür.Başta Uzak Doğu ve Avrupa ülkeleri olmak üzere tüm dünyada farklı hammadde ve üretim yöntemleri kullanılarakçeşitli sirkeler üretilmektedir. Sirke mikroflorasında ağırlıklı olarak asetik asit bakterileri ve mayalar yer almakta, ancakbazı küf ve laktik asit bakterisi türleri farklı özel sirkelerin üretiminde önemli rol alabilmektedir. Sirke, içeriğindebulunan organik asitler, fenolik bileşikler, vitaminler, mineraller ve melanoidinler sayesinde antimikrobiyel, antioksidan,antidiyabetik, antitümör, antikarsinojenik, antienfeksiyon etkiler başta olmak üzere sağlık üzerine birçok olumlu etkigöstermektedir. Bu derlemede farklı sirke çeşitlerinin mikroflorası, biyoaktif içeriği ve sağlık üzerine etkileri üzerine sonyıllarda yapılan çalışmalar değerlendirilmiştir.

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Cite This Article

ŞENGÜN, İ. Y., KILIÇ, G. (2022). Microflora, Bioactive Components and Health Effects of Various Kinds of Vinegars. Akademik Gıda, Cilt: 17 - Sayı: 1, 89–101. https://ajindex.com/articles/432569

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