PRODUCTION OF ORANGE PEELVINEGAR AND EVALUATION OF ITS ANTIMICROBIAL PROPERTIES ON SALMONELLA SPP AND STAPHYLOCOCCUSAUREUS
Abstract
ABSTRACT
This study explores the production of vinegar from orange peel, an agro-industrial waste, and evaluates its antimicrobial properties against Salmonella spp. and Staphylococcus aureus. Orange peels were subjected to alcoholic and subsequent acetic fermentation using Saccharomyces cerevisiae and acetic acid bacteria. respectively. The resulting vinegar was analyzed for physicochemical properties including pH, acidity, and total soluble solids. Antimicrobial activity was assessed using the agar well diffusion method against clinical strains of Salmonella spp. and Staphylococcus aureus. Results indicated that the orange peel vinegar exhibited significant antimicrobial activity, with larger inhibition zones observed against Staphylococcus aureus. These findings suggest that orange peel vinegar could serve as a natural antimicrobial agent, offering a value-added use for citrus waste and a potential alternative to synthetic preservatives in food safety and public health applications
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