Effect of Exposure to Sub-inhibitory Concentration of Vinegar on Biofilm Formation and Antibiotic Resistance of Methicillin-resistant Staphylococcus aureus

Deniz Yüksel Yence; Ece Şen

doi:10.18016/ksutarimdoga.vi.1738038

TR EN

Sirkenin Sub-inhibitör Konsantrasyonunun Metisilin Dirençli Staphylococcus aureus’un Biyofilm Oluşturma Kapasitesi ve Antibiyotik Direnci Üzerine Etkisi

Öz

Bu çalışma, elma, üzüm ve beyaz sirkelerin inhibitör altı konsantrasyonlarının enterotoksijenik metisiline dirençli Staphylococcus aureus (MRSA) suşlarının biyofilm oluşumu ve antibiyotik direnci üzerindeki etkilerini araştırmıştır. Biyofilm oluşumu, kristal viyole boyama yöntemi ve Congo Red Agar morfolojilerinin değerlendirilmesiyle belirlenirken, antibiyotik direnci disk difüzyon yöntemi kullanılarak değerlendirilmiştir. Hazır tüketilen gıdalardan daha önce izole edilen iki MRSA izolatı incelenmiştir. Üç sirke türünün izolatlar üzerindeki minimum inhibitör konsantrasyonları (MİK) değerleri belirlendikten sonra, MİK/2 ve MİK/4 konsantrasyonlarının biyofilm oluşumu üzerindeki etkileri değerlendirilmiştir. Ayrıca, izolatlar 2, 4 ve 6 gün boyunca her bir sirkenin MİK/2 konsantrasyonuna maruz bırakılarak antibiyotik direnç profillerinde ve biyofilm oluşturma kapasitelerinde olası değişiklikler incelenmiştir. Tüm sirke örnekleri MRSA suşlarına karşı MİK değeri %6,25 olarak belirlenmiştir. MİK/2 konsantrasyonunda elma, üzüm ve beyaz sirke, MRSA DS18’in biyofilm oluşumunu %57–76 oranında azaltmıştır. Aynı konsantrasyon, MRSA SS24’te sırasıyla %36, %43 ve %74 oranında biyofilm oluşumunu azaltmıştır. Buna karşılık, MİK/4 konsantrasyonu MRSA SS24’te biyofilm üretiminde artış ile sonuçlanmış; beyaz, üzüm ve elma sirkesi için sırasıyla %108, %88 ve %71 oranında artış gözlenmiştir. Sirke maruziyeti sonrasında antibiyotik direnç profillerinde herhangi bir değişiklik gözlenmemiştir. Biyofilm oluşumu sirke türüne, inkübasyon sıcaklığına ve bakteriyel suşa bağlı olarak değişiklik göstermiştir.

Anahtar Kelimeler

Effect of Exposure to Sub-inhibitory Concentration of Vinegar on Biofilm Formation and Antibiotic Resistance of Methicillin-resistant Staphylococcus aureus

Abstract

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.

Keywords

References

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Details

Primary Language

English

Subjects

Microbiology (Other)

Journal Section

Research Article

Authors

Deniz Yüksel Yence ^*
0000-0001-8696-9725
Türkiye

Ece Şen
0000-0002-1469-0255
Türkiye

Early Pub Date

April 11, 2026

Publication Date

-

Submission Date

July 8, 2025

Acceptance Date

January 30, 2026

Published in Issue

Year 2026 Number: Advanced Online Publication

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1738038

IZ

https://izlik.org/JA74AP66CJ

Cite

RIS / Bibtex

APA

Yüksel Yence, D., & Şen, E. (2026). Effect of Exposure to Sub-inhibitory Concentration of Vinegar on Biofilm Formation and Antibiotic Resistance of Methicillin-resistant Staphylococcus aureus. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, Advanced Online Publication, 1369-1379. https://doi.org/10.18016/ksutarimdoga.vi.1738038