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 and , for gilaburu VPS on and , for blackberry VPS on mold and , for pomegranate VPS on and and for rosehip VPS on and . Moreover, the mortality values were reported as MBCs: hawthorn for (94.6% at 0.03 mg mL) and A (94.1% at 0.03 mg mL), gilaburu for (93.4% at 0.06 mg mL) and (93.2% at 0.13 mg mL), rosehip for and (93.7-91.7% at 0.06 mg mL), pomegranate for methicillin-resistant (96.0% at 0.5 mg mL), and blackberry for (91.3% at 0.25 mg mL) and (92.1% at 0.13 mg mL), in addition to an equal mixture of the five VPSs for and (85.6% at 0.06 mg mL). The MICs for VPS were generally found in a 0.5 mg mLdilution 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.