UZUM SIRKASINING ANTIFUNGAL XUSUSIYATLARINI O‘RGANISH METODLARI

Abstract

This article provides a systematic analysis of modern laboratory methods for studying the antifungal properties of grape vinegar. In the study, various concentrations of grape vinegar (10–100 %) were tested in vitro against pathogenic fungi such as Candida albicans, Aspergillus niger, Trichophyton rubrum, and Penicillium spp. The following techniques were used to evaluate antifungal activity: disk diffusion method, agar well diffusion method, broth dilution method, and determination of the minimum inhibitory concentration (MIC). The experiments demonstrated that acetic acid, the main active component of grape vinegar, disrupts fungal cell membranes and inhibits growth at high concentrations. Additionally, the thermal and pH stability of vinegar extracts was investigated, and the prospects for using them as natural antifungal agents in medicine, pharmaceuticals, and the food industry were evaluated. The obtained results scientifically substantiate the use of grape vinegar as an alternative to synthetic antifungal preparations.