African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Microbiological and chemical properties of fig vinegar produced in Turkey

Ilkin Yucel Sengun
Food Engineering Department, Faculty of Engineering, Ege University, 35100, Bornova, Izmir, Turkey.
Email: [email protected]

  •  Accepted: 25 March 2013
  •  Published: 14 May 2013


Fig vinegar is a traditional fermented product produced mainly from fresh or dried fig in Turkey. The aim of the present study was to investigate the microbiological and chemical properties of traditional fig vinegars. Vinegar samples produced with different receipts by using different types of raw materials and the fermentation conditions, were collected from eight different regions of Turkey and analysis results were compared to understand the factors affecting the properties of vinegars. Total mesophilic aerobic bacteria (TMAB), yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) ranged from 2.26 to 7.29 log cfu/ml, 0.00 to 6.49 log cfu/ml, 0.81 to 8.20 log cfu/ml and 2.68 to 8.23 log cfu/ml, respectively. Samples were found negative for mould, Staphylococcus aureusListeria monocytogenesSalmonella spp., Escherichia coli and Bacillus cereus. Chemical properties including pH value, total acidity, non-volatile acidity, volatile acidity, ash, specific gravity and alcohol content of vinegar samples were determined as 3.05 to 3.73, 2.10 to 6.97 g/100 ml, 0.07 to 0.53 g/100 ml, 1.97 to 6.46 g/100 ml, 1.11 to 5.60 g/l, 1.0002 to 1.1448 and <0.5%, respectively. The results presented showed that the microbiological and chemical properties of fig vinegar changed depending on the raw materials, the fermentation time and techniques used in its production.


Key words: Fig, vinegar, quality, microbiology, chemical