Determination of antimicrobial activity of tannic acid in pickling process

WOS: 000279231600017In the present study, the antimicrobial efficacy of tannic acid used in the pickling stage was investigated against some microorganisms. Leather samples treated with various concentrations of tannic acid in the stage were assessed against sixteen test microorganisms by Disc Diffusion Method. The used microorganisms - bacteria, moulds and yeasts - were Bacillus cereus (ATCC 11778), Salmonella typhimurium CCM 5445, Proteus vulgaris (ATTC 6889), Enterobacter aerogenes (ATCC 13048), Pseudomonas aeruginosa (ATTC 27853), Escherichia coli (ATTC 25922), Staphylococcus aureus (ATCC 6538), Neisseria can's, Aspergillus niger, A. fumigatus, A. flavus, Penicillium granulatum P. granulosum, Geotricum candidum, Yarrowia lypolitica and Rhodotorula rubra (DSM 70403). The results showed that tannic acid exhibited antimicrobial activity against all bacteria, moulds and yeasts tested. It was also determined that the most effective concentration of tannic acid was 3 %