EVALUATION OF ANTIBACTERIAL AND ANTIFUNGAL ACTIVITY OF EXTRACTS FROM THREE SPECIES OF THE GENUS Allium: A. cepa, fistulosum AND sativum GROWN IN AGRICULTURAL AREA OF DOUSSEN (WILAYA OF BISKRA)
Résumé
RESUME
Les effets antibactériens et antifongiques in vitro, de trois espèces appartenant au genre Allium, sont évalués à partir des jus
frais et d’huiles essentielles de A. cepa, fistulosum et sativum. Différentes concentrations sont utilisées sur trois souches
bactériennes : Staphylococcus aureus ATCC43300, Streptococcus pneumoniae ATCC49619 et Escherichia coli ATCC25922 et
deux espèces fongiques Fusarium graminearum et Candida albicans. Le pouvoir inhibiteur semble être proportionnel à la
concentration. L’activité antibactérienne la plus élevée est obtenue par les jus frais. Nous avons noté que, pour l’activité
antifongique, Candida albicans semble être plus sensible à l’effet de l’extrait frais, alors que F. graminearum est sensible aux
huiles. L’inhibition la plus élevée est obtenue par les jus frais.
MOTS CLES: Allium fistulosum L., Allium sativum L., Allium cepa L., huile essentielle, jus frais, activité antibactérienne,
activité antifongique.
ABSTRACT
The antibacterial and antifungal effects in vitro of three species of the genus Allium were evaluated from fresh juices and
essential oils of A. cepa, fistulosum and sativum. Different concentrations are used on three bacterial strains: Staphylococcus
aureus ATCC43300, Streptococcus pneumoniae ATCC49619 and Escherichia coli ATCC25922 and two fungal species
Candida albicans and Fusarium graminearum. The inhibitory power seems to be proportional to the concentration. The highest
antibacterial activity is obtained from fresh juices. We noted that for the antifungal activity, Candida albicans seems to be more
sensitive to the effect of the fresh extract, while F. graminearum is sensitive to oils. The highest inhibition is achieved by fresh
juices.
KEY WORDS: Allium fistulosum L., Allium sativum L., Allium cepa L. essential oils, fresh juices, antibacterial, antifungal.
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