Heat stable antimicrobial activity of <i>Allium ascalonicum </i>against bacteria and fungi

Abstract

To study antimicrobial activity of shallot in comparison with that of garlic and onion against 23 strains of fungi and bacteria, water extracts of garlic, shallot and onion bulbs were prepared. Each extract was studied in different forms for their antimicrobial activity <i>viz ., </i>fresh extract, dry extract and autoclaved extract. Minimal inhibitory concentration and minimal lethal concentrations of these extracts were determined against all organisms by broth dilution susceptibility test. Fresh extract of garlic showed greater antimicrobial activity as compared to similar extracts of onion and shallot. However, dried and autoclaved extracts of shallot showed more activity than similar extracts of onion and garlic. Fungi were more sensitive to shallot extract than bacteria. Amongst bacteria, <i>B. cereus </i>was most sensitive (MIC=5 mg ml^-1). The lowest minimum bactericidal concentration of shallot extract amongst bacteria tested was 5 mg ml^-1 for <i>B. cereus. </i>Amongst fungi, <i>Aureobasidium pullulans </i>and

<i>Microsporum gypseum </i>were most sensitive (MIC= 0.15 mg ml^-1). The lowest minimum lethal concentration was 2.5 mg ml^-1 for <i>Microsporum gypseum </i>and <i>Trichophyton mentagrophytes. </i>It was therefore, expected that the antimicrobial principle of shallot was

different than the antimicrobial compounds of onion and garlic. In addition, the antimicrobial component of the shallot extract was stable at 121°C.