Title: Effect of organic honey, apple and grape vinegar on biofilm forming bacteria

Biography:

Aycan Cinar completed her PhD on food microbiology at Uludag University, Bursa, Turkey. She has involved in Breast Cancer Campaign project as a Post-doctoral reseacher at Brunel University, London, UK. Currently, her role is Assistant Professor at the Department of Food Engineering in Bursa Technical University. Her researches focused on antibacterial, antifungal and anticancer activity of bee products, medicinal plants and natural compounds.

Abstract

Microorganisms develop a unique set of strategies to overcome the challenges in the environment, such as human beings and all living organisms. One of these strategies is the complex structure called biofilm, which gives bacteria the ability to grow and survive under harsh environmental conditions. The present study investigated the antibacterial and antibiofilm effect of organic honey vinegar (HV), apple vinegar (AV) and grape vinegar (GV) at different concentration. The effect of HV, AV and GV in inhibiting biofilm formation was determined with crystal violet staining assay. Moreover, the effect on the biofilms formed after 48 hours (biofilm inactivation) were determined by different treatment times (30, 60, 120 s). The biofilm removing efficacy of the different treatment times using HV, AV, GV were compared using the BFI (Biofilm Forming Index).