In this study, it was aimed to determine the antibiotic effect of Black Sakı cider vinegar (homemade) produced with different yeasts against pathogenic bacterial species (E. faecalis 29212, S. aureus 29213, 25923, E. coli 25922, 8739, (colistin R) 19846, Klebsiella pneumoniae 700603, Salmonella enterica subsp. serovar Enteritidis ATCC 13076 and Pseudomonas aeruginosa 27853), clinical resistance...

Insects preserved in fluid have traditionally been placed in 70–80% ethyl alcohol (Borror and DeLong, 1971). When internal structures such as ovaries require examination, FAA or Kahle’s solution, a combination of alcohol, formaldehyde, and acetic acid, is often used (Pennak, 1953). Recent studies involving viral testing of insects and DNA analysis recommend preservation in 95–100% ethanol (Reev...

Vinegar residue, a typical agro-industrial by-product in the vinegar production process, constitutes a huge environmental problem in China. Though utilization of vinegar residue has drawn much attention, there is still no effective, economical, and environmentally friendly method to deal with it. Anaerobic digestion is an effective method widely used in organic waste processing which might be a...

Synergistic eff ect of acid and salt content plays the most important role in the marinating process. Selection of suitable procedures for preparing raw fi sh material for marination, the marinating baths compositions and storage conditions, are carried out in order to achieve a longer shelf life, to maintain quality and achieve good sensory characteristics of marinated products. In this paper ...

The objective of this study was to evaluate the influence of irrigants on the antimicrobial potential of calcium hydroxide paste in dogs' teeth with apical periodontitis. Forty-eight premolar teeth of adult mongrel dogs had their root canals opened to the oral environment for 6 months. The root canals were prepared and treated with different irrigating solutions and intracanal medicaments, acco...

There is an increasing interest in applying natural antimicrobial compounds in the food industry. Consumers are increasingly avoiding the consumption of foods treated with chemicals. Natural alternatives are needed to achieve a high level of safety with respect to foodborne pathogenic microorganisms [1]. The natural sanitizers, such as organic acids, have been investigated because of their bact...