In conclusion, the researcher’s hypotheses were supported. The fermented juice had a larger mean zone of inhibition, than that of the non-fermented juice. Also, both fermented distillates had larger mean zones of inhibition, than that of the non-fermented juice.
Future Studies:
If I was to continue on this project, Id probably let the juice sit out for longer to let the alcohol become more concentrated. Id also add another fruit, like blueberries, to compare the antimicrobial tendencies.
