Antimicrobial Activity of Apple Cider Vinegar
Keywords:Apple Cider Vinegar, Minimum inhibitory concentration, Streptomycin, Chloroamphenicol
In recent years, there has been a growing interest in researching and developing new antimicrobial agents from various sources to combat microbial resistance. Apple cider vinegar, otherwise known as cider vinegar or ACV, is a type of vinegar made from cider or apple must and has a pale to medium amber color. Unpasteurized or organic ACV contains mother of vinegar. It has been used for medicinal purpose for thousands of years for its various medicinal properties. The antimicrobial activity of cider vinegar has been recognized but not investigated. It can be used as alternative to commercial antimicrobial agents. The present study aims at finding the antibacterial and antifungal activities of various dilutions of ACV against diverse range of bacteria and fungi to generate data for which little investigation exist.
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