TURK 2025

Food production methods continue to evolve with time; however, food safety remains one of the most critical issues in public health. In addition to food safety concerns, the misuse of antibiotics has led to the emergence of multidrug-resistant microorganisms and pathogens that can withstand food processing and storage conditions, resulting in significant challenges. Due to bacteria's ability to develop resistance to antimicrobial agents, treating bacterial infections has become increasingly difficult.
Depending on their mode of action, antimicrobial agents inhibit bacterial cell wall synthesis, DNA and RNA synthesis, bacterial membrane lysis, protein synthesis, and metabolic pathways. In this study, the antibacterial activity of honey at 50%, 60%, and 80% aqueous concentrations, as well as fermented beverages kumis and bozo, was investigated using the agar diffusion method against three pathogens: Staphylococcus aureus, Shigella flexneri, and Escherichia coli.
Honey samples demonstrated dose-dependent antibacterial activity, with 60% and 80% concentrations forming inhibition zones of 1–1.2 mm in diameter, exhibiting greater antibacterial effects compared to the 50% concentration. Meanwhile, bozo showed an average inhibition zone of 1.4 ± 0.2 mm against Shigella flexneri and Escherichia coli, whereas kumis exhibited inhibition zones of 1.2 ± 0.3 mm against Staphylococcus aureus, Shigella flexneri, and Escherichia coli.
The primary antibacterial agents in honey are hydrogen peroxide and unidentified protein compounds. During fermentation, the ethanol content in fermented beverages can range from 0.2% to 2.5%, sometimes reaching up to 3.5%. Additionally, Lactobacillus species in kumis possess strong antagonistic activity against pathogenic and opportunistic microorganisms, contributing to its antibacterial properties.
These food products can be directly consumed as part of a diet or used as active ingredients for antimicrobial applications.