Vinegar postbiotic solutions obtained from five red fruits processed using traditional methods exhibit different biochemical properties and antimicrobial and antioxidant effects.

Pomegranate, hawthorn, gilaburu, blackberry, and rosehip vinegar postbiotic solutions (VPS) were produced by traditional methods. The bioactive components of VPS, antioxidant capacity, antimicrobial activities, minimum inhibition concentration (MIC), and minimum bactericidal concentration (MBC) assays were determined. While rosehip VPS has the highest amount of lactic acid, phenolic and flavonoids, gilaburu VPS has the highest butyric acid. The highest antimicrobial activities were observed for hawthorn VPS on C. albicans and S. aureus, for gilaburu VPS on S. poona and S. aureus, for blackberry VPS on C. albicans mold and S. agalactiae, for pomegranate VPS on E. coli and S. agalactiae and for rosehip VPS on C. albicans and S. agalactiae. Moreover, the mortality values were reported as MBCs: hawthorn for S. aureus (94.6% at 0.03 mg mL(-1)) and S. paratyphii A (94.1% at 0.03 mg mL(-1)), gilaburu for S. aureus (93.4% at 0.06 mg mL(-1)) and P. aeruginosa (93.2% at 0.13 mg mL(-1)), rosehip for S. agalactiace and E. coli (93.7-91.7% at 0.06 mg mL(-1)), pomegranate for methicillin-resistant S. aureus (96.0% at 0.5 mg mL(-1)), and blackberry for S. aureus (91.3% at 0.25 mg mL(-1)) and P. aeruginosa (92.1% at 0.13 mg mL(-1)), in addition to an equal mixture of the five VPSs for S. aureus and P. aeruginosa (85.6% at 0.06 mg mL(-1)). The MICs for VPS were generally found in a 0.5 mg mL(-1)dilution of each vinegar. Remarkably, common and local fruits can be rich sources of bioactive components without the need for imported products or expensive processing methods or equipment. This study demonstrated that rosehip VPS has the greatest potential as both a nutrient and a natural disinfectant.