Manufacture and Antibacterial Characteristics of Eucommia ulmoides Leaves Vinegar
Open accessAbstract
In this work, the fermentation conditions and the antibacterial characteristics of Eucommia ulmoides leaves vinegar (EV) were studied. By single factor orthogonal test, it was found that under optimal fermentation conditions (bran addition 10%, sugar addition 8%, leaven addition 0.3% and acetic acid bacteria solution 12%), the acetic acid content and CA content of EV were 45.5 ± 2.8 mg/mL and 0.98 ± 0.08 mg/mL, respectively. Then, by the disc diffusion method, it was concluded that the antibacterial effect of EV was significantly higher than that of Eucommia ulmoides leaves enzymatic hydrolysate and Zhenjiang aromatic vinegar (P<0.05). An investigation into action mode of EV against Bacillus subtilis indicated that, under the combined action of CA and acetic acid, EV exerted its antibacterial effect by damaging bacterial cell wall and cell membrane, increasing the cell permeability which resulted in the structural lesions and release of cell components, thus led to cell death.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Vinegar has remarkable antibacterial potency compared with different detergents against several microorganisms.
“Other studies have shown a remarkable antibacterial potency of vinegar as compared with different detergents against several microorganisms [33,103].”
From Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality (2021) · cites this paper as [33]
Cites
Antibacterial Activity and Mechanism of Action of Chlorogenic Acid
Lou, Z., Wang, H., Zhu, S., Ma, C., & Wang, Z. (2011) · Journal of Food Science · doi:10.1111/j.1750-3841.2011.02213.x · Cited by 673 · see citing works
Lv, F., Liang, H., Yuan, Q., & Li, C. (2011) · Food Research International · doi:10.1016/j.foodres.2011.07.030 · Cited by 609 · see citing works
Wang, S., Yao, J., Zhou, B., Yang, J., Chaudry, M. T., Wang, M., Xiao, F., Li, Y., & Yin, W. (2017) · Journal of Food Protection · doi:10.4315/0362-028x.jfp-17-214 · Cited by 443 · see citing works
Functional Properties of Vinegar
Budak, N. H., Aykin, E., Seydim, A. C., Greene, A. K., & Guzel‐Seydim, Z. B. (2014) · Journal of Food Science · doi:10.1111/1750-3841.12434 · Cited by 405 · see citing works
The antibacterial activity and antibacterial mechanism of a polysaccharide from Cordyceps cicadae
Zhang, Y., Wu, Y., Zheng, W., Han, X.-X., Jiang, Y., Hu, P., Tang, Z., & Shi, L. (2017) · Journal of Functional Foods · doi:10.1016/j.jff.2017.09.047 · Cited by 207 · see citing works
Wu, J., Kun, Y., Zhang, F. F., & Chen, F. S. (2011) · Food Microbiology · doi:10.1016/j.fm.2011.08.010 · Cited by 169 · see citing works
Ozturk, I., Caliskan, O., Tornuk, F., Ozcan, N., Yalcin, H., Baslar, M., & Sagdic, O. (2015) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2015.03.003 · Cited by 168 · see citing works
Lin, Y.-T., Labbé, R. G., & Shetty, K. (2004) · Applied and Environmental Microbiology · doi:10.1128/aem.70.9.5672-5678.2004 · Cited by 144 · see citing works
Antimicrobial Activity of Olive Oil, Vinegar, and Various Beverages against Foodborne Pathogens
Medina, E., Romero, C., Brenes, M., & de Castro, A. (2007) · Journal of Food Protection · doi:10.4315/0362-028x-70.5.1194 · Cited by 138 · see citing works
Wu, V. C. H., Qiu, X., Bushway, A. A., & Harper, L. (2008) · LWT · doi:10.1016/j.lwt.2008.01.001 · Cited by 134 · see citing works
Antimicrobial effects of chlorogenic acid and related compounds
Kabir, F. M., Katayama, S., Tanji, N., & Nakamura, S. (2014) · Journal of the Korean Society for Applied Biological Chemistry · doi:10.1007/s13765-014-4056-6 · Cited by 126 · see citing works
Antibacterial mechanism and activities of black pepper chloroform extract
Zou, L., Hu, Y., & Chen, W. (2015) · Journal of Food Science and Technology · doi:10.1007/s13197-015-1914-0 · Cited by 106 · see citing works
Antibacterial activity of leaf essential oil and its constituents from Cinnamomum longepaniculatum.
Li, L., Moalin, M., Yin, Z., Qin, W., Jia, R., Zhou, L., Xu, J., Song, X., Zhou, Y., Du, Y.-H., et al. (2014) · Europe PMC (PubMed Central) · Cited by 102 · see citing works
Diao, W.-R., Zhang, L., Feng, S., & Xu, J. (2014) · Journal of Food Protection · doi:10.4315/0362-028x.jfp-14-014 · Cited by 83 · see citing works
Wang, L., Bi, C., Cai, H., Liu, B., Zhong, X., Deng, X., Wang, T., Xiang, H., Niu, X., & Wang, D. (2015) · Frontiers in Microbiology · doi:10.3389/fmicb.2015.01031 · Cited by 81 · see citing works
Taranto, M. P., Pérez‐Martínez, G., & de Valdez, G. F. (2006) · Research in Microbiology · doi:10.1016/j.resmic.2006.04.002 · Cited by 76 · see citing works
Antibacterial mechanism of fraxetin against Staphylococcus aureus
Wang, H., Zou, D., XIE, K., & XIE, M. (2014) · Molecular Medicine Reports · doi:10.3892/mmr.2014.2529 · Cited by 70 · see citing works
Yan, S., Shao, H., Zhou, Z., Wang, Q., Zhao, L., & Yang, X. (2018) · Journal of Functional Foods · doi:10.1016/j.jff.2018.01.006 · Cited by 61 · see citing works
Shao, P., Zhang, J. F., Chen, X., & Sun, P. L. (2014) · Journal of Food Science and Technology · doi:10.1007/s13197-014-1571-8 · Cited by 53 · see citing works
Tang, C., Xie, B., & Sun, Z. (2017) · Journal of Functional Foods · doi:10.1016/j.jff.2017.09.046 · Cited by 53 · see citing works
Hosoo, S., Koyama, M., Kato, M., Hirata, T., Yamaguchi, Y., Yamasaki, H., Wada, A., Wada, K., Nishibe, S., & Nakamura, K. (2015) · Molecules · doi:10.3390/molecules201219826 · Cited by 49 · see citing works
Shabala, L., Budde, B. B., Ross, T., Siegumfeldt, H., Jakobsen, M., & McMeekin, T. A. (2002) · Applied and Environmental Microbiology · doi:10.1128/aem.68.4.1794-1802.2002 · Cited by 47 · see citing works
Kobbi, S., Balti, R., Bougatef, A., Flem, G. L., Firdaous, L., Bigan, M., Châtaigné, G., Chaabouni, S. E., Dhulster, P., & Nedjar, N. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.09.007 · Cited by 42 · see citing works
Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity
Coelho, E., Genisheva, Z., Oliveira, J. M., Teixeira, J. A., & Domingues, L. (2017) · Journal of Food Science and Technology · doi:10.1007/s13197-017-2783-5 · Cited by 40 · cited 3× · see citing works
“Therefore, more and more attention is paid to the health benefits of vinegar, and different degrees of human and financial resources are invested to develop the health vinegar products (Eduardo et al., 2017; Kaur et al., 2011).”
BackgroundInfluentialIdentification and Partial Characterization of Antilisterial Compounds Produced by Dairy Yeasts
Hatoum, R., Labrie, S., & Fliss, I. (2012) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-012-9109-8 · Cited by 40 · see citing works
Chen, C., & Chen, F. (2009) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2009.03.003 · Cited by 27 · see citing works
Morphological and Biochemical Changes of Salmonella hadar Exposed to Aqueous Garlic Extract
Belguith, H., Kthiri, F., Ammar, A. B., Jaafoura, H., Hamida, J. B., & Landoulsi, A. (2009) · International Journal of Morphology · doi:10.4067/s0717-95022009000300013 · Cited by 26 · see citing works
Wu, H., Zhu, J., Yang, L., Wang, R., & Wang, C. (2014) · Food Science and Technology International · doi:10.1177/1082013214536174 · Cited by 23 · see citing works
Xi, D., Wang, X., Teng, D., Mao, R., Zhang, Y., Wang, X., & Wang, J. (2014) · BioMetals · doi:10.1007/s10534-014-9768-x · Cited by 23 · see citing works
Methylglyoxal is associated with bacteriostatic activity of high fructose agave syrups
Escobosa, A. R. C., Ojeda, A. G., Wróbel, K., Magaña, A. A., & Wróbel, K. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.05.140 · Cited by 22 · see citing works
Liu, F., Liu, M., Du, L., Wang, D., Geng, Z., Zhang, M., Sun, C., Xu, X., Zhu, Y., & Xu, W. (2015) · Journal of Food Protection · doi:10.4315/0362-028x.jfp-15-220 · Cited by 22 · see citing works
Components, Antioxidant and Antibacterial Activity of Tomato Seed Oil
Ma, Y., Ma, J., Yang, T., Cheng, W., Lu, Y., Cao, Y., Wang, J., & Feng, S. (2014) · Food Science and Technology Research · doi:10.3136/fstr.20.1 · Cited by 21 · see citing works
Booyens, J., Labuschagne, M. C., & Thantsha, M. S. (2013) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-013-9145-z · Cited by 20 · see citing works
Production of tea vinegar by batch and semicontinuous fermentation
Kaur, P., Kocher, G. S., & Phutela, R. P. (2011) · Journal of Food Science and Technology · doi:10.1007/s13197-010-0143-9 · Cited by 19 · see citing works
ENHANCEMENT OF ANTIMICROBIAL ACTIVITIES BY THE FOOD‐GRADE MONOLAURIN MICROEMULSION SYSTEM
Fu, X., Zhang, M., Huang, B., Liu, J., Hu, H., & Feng, F. (2008) · Journal of Food Process Engineering · doi:10.1111/j.1745-4530.2007.00209.x · Cited by 19 · see citing works
Han, C., Wang, J., Li, Y., & Cui, Y. (2013) · Food Science and Technology Research · doi:10.3136/fstr.19.1155 · Cited by 12 · see citing works
Wang, E., Jin, B.-F., Li, X., Liu, R., Xie, X., Guo, W.-F., Zheng, H., & Zheng-bao, Z. (2017) · Food and Agricultural Immunology · doi:10.1080/09540105.2017.1332007 · Cited by 12 · see citing works
Ge, W., Suryoprabowo, S., Zheng, Q., & Kuang, H. (2017) · Food and Agricultural Immunology · doi:10.1080/09540105.2017.1337086 · Cited by 11 · see citing works
Nakayama, M., Tomiyama, D., Ikeda, K., Katsuki, M., Nonaka, A., & Miyamoto, T. (2015) · Food Science and Technology Research · doi:10.3136/fstr.21.431 · Cited by 9 · see citing works
Ge, Q.-S. (2015) · World Journal of Gastroenterology · doi:10.3748/wjg.v21.i5.1510 · Cited by 8 · see citing works
Isolation and Identification of Antioxidant Compound from the Lythrum Salicaria L. Roots
Lee, K.-H., Lee, D., Lee, S., Noh, H.-J., Lee, J.-H., Choi, J., Park, C.-G., Kim, S.-Y., Lee, J.-S., & Kim, G. (2014) · Journal of Applied Biological Chemistry · doi:10.3839/jabc.2014.057 · Cited by 2 · see citing works
Antimicrobial mechanisms of phytic acid against Escherichia coli
Jun-wei, Z. (2012) · Jiangsu nongye xuebao · Cited by 1 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality
Ousaaid, D., Mechchate, H., Laaroussi, H., Hano, C., Bakour, M., El Ghouizi, A., Conte, R., Lyoussi, B., & El Arabi, I. (2021) · Molecules · doi:10.3390/molecules27010222 · Cited by 81 · see citing works
Wood fiber biomass pyrolysis solution as a potential tool for plant disease management: A review
Zhou, H., Shen, Y. M., Zhang, N., Liu, Z., Li, B., & Xia, Y. (2024) · Heliyon · doi:10.1016/j.heliyon.2024.e25509 · Cited by 29 · see citing works
Neuroendocrine–Immune Regulatory Network of Eucommia ulmoides Oliver
Zhao, Y., Tan, D., Peng, B., Yang, L. W., Zhang, S.-Y., Shi, R.-P., Chong, C., Zhong, Z., Wang, S., Liang, Q., et al. (2022) · Molecules · doi:10.3390/molecules27123697 · Cited by 22 · see citing works
Harrison, F., Blower, A., de Wolf, C., & Connelly, E. N. (2023) · Microbiology · doi:10.1099/mic.0.001351 · Cited by 24 · see citing works
Luo, S., Ren, X., Shi, X., Zhong, K., Zhang, Z., & Wang, Z. (2021) · Journal of Pharmaceutical and Biomedical Analysis · doi:10.1016/j.jpba.2021.114514 · Cited by 22 · see citing works
Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits
Hosseini, E., Tsegay, Z. T., Smaoui, S., & Varzakas, T. H. (2025) · Foods · doi:10.3390/foods14040698 · Cited by 19 · see citing works
Guo, F., Yang, Y., Duan, Y., Li, Q., Gao, H., Liu, H., Cui, Q.-P., Guo, Z., Liu, X., & Wang, Z. (2023) · Molecules · doi:10.3390/molecules28135288 · Cited by 15 · see citing works
Han, S., Wu, Y., Chen, S., Wang, J., Bai, Z., Li, P., Yue, C., & Luo, D. (2024) · LWT · doi:10.1016/j.lwt.2024.116428 · Cited by 12 · see citing works
Perspective Chapter: Bioconversion of Agricultural and Food Wastes to Vinegar
Saha, D., & Das, P. K. (2023) · Food science and nutrition · doi:10.5772/intechopen.109546 · Cited by 10 · see citing works
Singh, K. S., Nayak, S., Lalnunmawii, E., Devi, M. B., Shagolsem, B. S., & Gouda, S. (2024) · Journal of Analytical and Applied Pyrolysis · doi:10.1016/j.jaap.2024.106528 · Cited by 4 · see citing works
Ren, X., Jin, X., & Zong, W. (2023) · Open Chemistry · doi:10.1515/chem-2022-0309 · Cited by 3 · see citing works
Comprehensive Advances on Probiotic-Fermented Medicine and Food Homology
Bu, D., Cheng, Y., Gao, W., Han, F., & Dong, H. (2025) · Fermentation · doi:10.3390/fermentation11120682 · Cited by 2 · see citing works
Liang, S., Dai, Y., Lang, T., Chen, Z., Xiao, W., Yang, W., Xue, J., Wang, Y., & Meng, X. (2025) · Natural Product Research · doi:10.1080/14786419.2025.2524860 · Cited by 2 · see citing works
Luo, S., Ren, X., Shi, X., Zhong, K., Zhang, Z., & Wang, Z. (2021) · SSRN Electronic Journal · doi:10.2139/ssrn.3909887
Chen, H., Zheng, C., Chen, C., Zhou, T., Li, W., Xu, N., Wang, C., Song, J., & Hu, Y. (2026) · Food Research International · doi:10.1016/j.foodres.2026.118951
- Authors
- Jia, C.-F., Yu, W.-N., & Zhang, B.-L.
- Affiliations
- Beijing Forestry University (CN)
- Corresponding author
- Zhang, Bo-Lin
- ORCID
- Zhang, Bo-Lin
- Venue
- Food Science and Biotechnology
- Published
- 2019-12-03
- Volume
- 29
- Issue
- 5
- Pages
- 657-665
- ISSN
- 1226-7708 (ISSN-L)
- 2092-6456
- PMC
- PMC7221032
- OpenAlex
- W2993030206
- Cited by
- 14
- References
- 42
- Citations by year
- 2026: 1 · 2025: 3 · 2024: 3 · 2023: 4 · 2022: 1 · 2021: 2
- FWCI
- 0.55
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Locations
- Food Science and Biotechnology (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- vinegar, vinegar fermentation, fermentation optimization, acetic acid, octanoic acid, antibacterial activity, Bacillus subtilis, cell membrane damage, cell wall damage, membrane permeability, enzymatic hydrolysate
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
