Antimicrobial Activity of Grape Pomace Extracts Against Different Species of Microorganisms

Sabo, Jozef; Čmiková, Natália; Kačániová, Miroslava

doi:10.2478/ahr-2024-0018

Abstract

The food sector has become interested in grape pomace for its numerous health benefits and high concentration of bioactive chemicals. In this study, the antibacterial properties of grape pomace obtained from by-products of white and blue grapes were investigated. The aim of our study was antimicrobial activity of grape pomace extracts from blue varieties (Alibernet, Dornfelder, Cabernet Sauvignon), and white varieties (Blaufränkisch, Sauvignon Blanc, Welschriesling, Weisser Riesling, Irsai Oliver, Pinot Blanc, Palava, Müller-Thurgau, Grűner Veltliner, and Feteasca Regala). The antimicrobial activity of grape pomace extracts was evaluated against nine microorganisms Gram-positive, Gram-negative bacteria and yeasts with disc diffusion method. The best antimicrobial activity of blue grape pomace extract was found against Bacillus subtilis. White varieties Sauvignon Blanc, Welschriesling, Weisser Riesling, Irsai Oliver, Pinot Blanc pomace extracts were the most effective ones against B. subtilis and Müller-Thurgau grape pomace extract was the most effective one against C. koseri and Grűner Veltliner and Feteasca Regala against B. subtilis. The most sensitive bacteria were B. subtilis.

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Antimicrobial Activity of Grape Pomace Extracts Against Different Species of Microorganisms

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