Antimicrobial Activities of Allium sativum on Microorganisms Isolated from Spoilt Tomatoes Sold in Awka Anambra State, Nigeria
Oledibe, Odira Johnson
*
Department of Botany, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
Ejimofor, Chiamaka Frances
Biological Science Department, Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State, Nigeria.
Afam-Ezeaku, Chikaodili Eziamaka
Department of Botany, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
Nwakoby, Nnamdi Enoch
Microbiology Department, Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State, Nigeria.
Mbaukwu, Onyinye Ann
Department of Botany, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
Onuzulike, Mariagoretti Chinecherem
Department of Botany, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Tomato is a universally consumed vegetable crop. Its spoilage involves changes in which they become less palatable, less attractive to the eyes or even toxic to consumers. These changes may be accompanied by alterations in taste, smell, appearance or texture. The aim of this study is to identify the spoilage pathogens of tomatoes and to ascertain the antimicrobial potential of garlic ethanol extract on the isolates. Spoilt tomato samples were purchased from three markets (Eke Awka, Nnamdi Azikiwe temporary site (Temp. site) and Amenyi) in Awka, Anambra State. They were transported Alpha Laboratory, Awka in a sterile polythene bags for microbial isolation and analysis. The media used for the isolation were Nutrient Agar and Sabouraud Dextrose Agar, both were placed into a conical flask autoclaved at 121ºC at 15psi for 20 minutes and the plates were incubated at room temperature. The bacteria isolated from the tomato fruits were: Pseudomonas sp, Bacillus sp, Staphylococcus sp and Escherichia coli while the fungi isolates were Aspergillus sp, Penicillium sp and Mucor sp. The antimicrobial activity of ethanol garlic extract against these microorganisms isolated from spoilt tomatoes were determined using disc method. Three different concentrations (25%, 50%, 100%) of ethanol garlic extract were used to test for the antimicrobial activity. The result showed that at different concentrations the ethanol garlic extract possess antimicrobial properties on the selected organisms apart from Pseudomonas sp and Penicillium sp where there was no zone of inhibition. The presence of these microorganisms is hazardous to health. Therefore, garlic extract could be used as a beneficial substitute of synthetic chemicals.
Keywords: Tomatoes, microorganism, garlic, antimicrobial activity