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Aqueous and ethanol extracts of onion and garlic were evaluated for antibacterial susceptibility profile using disc dilution method. Each extract was evaluated at concentrations of 100%, 50% 25% and 12.5% against three common bacterial opportunistic pathogens (Pseudomonas aeruginosa, Staphylococcus aureus and Candida albicans). Result showed that Pseudomonas aeruginosa and Staphylococcus aureus strain had 25% sensitivity in onion aqueous extract while Candida albicans was resistant to it. Candida albicans showed 25% sensitivity in onion ethanol extract while Pseudomonas aeruginosa and Staphylococcus aureus were resistant to it. Both Pseudomonas aeruginosa and Staphylococcus aureus demonstrated 75% sensitivity to concentrations of aqueous garlic extract, with Candida albicans having 50% sensitivity. Result findings revealed that garlic aqueous extract had the highest antibacterial effect on test organisms, which indicates that it could be used in the treatment of diseases associated with the organisms; Pseudomonas aeruginosa, Staphylococcus aureus and Candida albicans. This explains the basis for the use of these extracts in traditional medicine.

international journal of biotechnology and food science

Comparative assessment of the antibacterial profile of Onion (Allium cepa) and Garlic (Allium sativum) against Pseudomonas aeruginosa, Staphylococcus aureus and Candida albicans