Dilara Hande Barlık
Neuro-Cell Molecular Research - 2025;2(2):27-33
This study evaluated the antimicrobial and antifungal effects of verjuice obtained from unripe fruits of Vitis vinifera L. against selected bacterial and fungal microorganisms. The findings revealed that verjuice exhibited a marked inhibitory effect on all tested bacteria and inhibited the growth of Verticillium dahliae and Fusarium oxysporum, while showing no effect against Aspergillus niger. To date, no scientific study has been reported on the antifungal effects of verjuice against the phytopathogenic molds tested in this study. This study, therefore, makes a unique contribution by exploring the antimicrobial potential of koruk juice against both bacterial and fungal pathogens. The results indicate that verjuice could be considered a natural preservative in food safety applications and a potential agent for the biological control of phytopathogenic molds.
