THE COLLABORATIVE ANTIBACTERIAL POTENTIALS of Allium sativum and Allium cepa AGAINST SPECIFIC ENVIRONMENTAL ISOLATES
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This investigation was carried out to evaluate the collaborative antimicrobial effects of the Alliaceae family's culinary spices, Allium cepa and Allium sativum. Eight test isolates were screened out from over forty organisms, sourced from environmental samples, using standard microbiological methods. The test isolates were subjected to antibacterial analyses using commercially available antibiotics and ethanoic crude extracts from Allium sativum and Allium cepa leaves, to ascertain their individual and synergistic effects. Biochemical tests revealed the test isolates as Staphylococcusaureus (15.8%); Escherichia coli (5.3%); Shigella sonnei (15.8%); Aeromonas species (10.5%); Clostridium species (15.8%); Corynebacterium xerosis (21.1%); Bacillus species (10.5%); and Streptococcus species (5.3%). All tested extracts showed varying sensitivities against the test organisms. In tests with individual extracts, red garlic extract (16 mm) demonstrated the largest zone of inhibition against Aeromonas species, whereas white onion extract (4 mm) revealed the lowest zone of inhibition against Bacillus species. Similarly, the highest inhibition zone (30 mm) was produced by the pooled extracts of both red onion and red garlic against Streptococcus species. Of all test isolates, Bacillus species showed overall susceptibility to the various combinations of extracts used. The study concluded that the synergistic effects of Allium cepa and Allium sativum have a greater antimicrobial effect than individual extracts, and this effect is not general to all organisms but specific ones. The crude extracts also proved more potent than conventional antibiotics. Further research work was recommended on the antimicrobial effects of other members of the Allium family.
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Dear Oluwasanmi Anuoluwapo Adeyemi, Thank you for your submission, unfortunately in its current state, the manuscript has not been sent out for review and currently no longer under review. To highlight some of the points that led to this decision, please see below. Introduction Authors have not thoroughly cited relevant and recent literature. While this subject can be argued to be well accepted, the introduction and each point made should be backed up with primary references where possible. Google searches on the subject highlight a range of research that would be suitable. While well written and interesting to read, the introduction could be more specific and thorough. Methods There are key factors important for the assessment of the research that is not included. For example, while interesting and valid to work with isolates, …
Dear Oluwasanmi Anuoluwapo Adeyemi, Thank you for your submission, unfortunately in its current state, the manuscript has not been sent out for review and currently no longer under review. To highlight some of the points that led to this decision, please see below. Introduction Authors have not thoroughly cited relevant and recent literature. While this subject can be argued to be well accepted, the introduction and each point made should be backed up with primary references where possible. Google searches on the subject highlight a range of research that would be suitable. While well written and interesting to read, the introduction could be more specific and thorough. Methods There are key factors important for the assessment of the research that is not included. For example, while interesting and valid to work with isolates, its important to bench mark the work. This has been carried out by characterising the strains however, use of a published reference strain would allow for direct comparison of the results (along with depositing your own isolates) to other studies and be more useful to the field. As it stands, even with the antibiotic testing and with no chemical characterisation of the onion and garlic samples, it would be difficult if not impossible to accurately reproduce the results. I do however support the authors attempts and also diligence in providing location information (although farming site rather than market would be more relevant) and using antibiotics as a benchmark. I would also include the commercial source of these as this would allow for reproduction. This leads to reproducibility, it is not clear from the results if any replication has been carried out. Beyond this, the methods were well written and I support the examples of standardisation that is currently included while requiring additional measures. I would also request that the authors include a reference list for the biochemical assays carried out. I.e. how specifically these results were used to identify specific species as the process it is currently not reviewable. Results and discussion I would potential encourage merging these sections with how it was written but regardless, i feel the results were generally well reported but i'm concerned with their interpretation and there are several statements that are over reaching and not justified in the data. Specifically, any claims on increases in antibiotic resistance, while potentially true, are not supported by the current data, especially in regards to the affect of the onions and garlic as uncharacterised chemical treatments. We welcome a resubmission at a later date and with you all the best in your future research. Best wishes, John.
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