[ Caractérisation Phénotypique des Souches de Salmonella Antibiorésistantes et Sensibilité aux Extraits des Alicaments (Brassica oleracea; Allium cepa; Allium schoenoprasum et le Miel) à Kisangani (Province de la Tshopo, RDC) ]
Volume 51, Issue 2, November 2020, Pages 61–74
O. Lokonga1, I. Kumbonyeki2, and K. Etobo3
1 Departement of Biotechnologics Sciences, Faculty of Sciences, B.P. 2012, University of Kisangani, RD Congo
2 Département des sciences Biotechnologiques, Faculté des sciences, B.P. 2012, Université de Kisangani, RD Congo
3 Département des sciences Biotechnologiques, Faculté des sciences, B.P. 2012, Université de Kisangani, RD Congo
Original language: French
Copyright © 2020 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Our study was devoted to the phenotypic characterization of antibio-resistant salmonella strains with a view to identify them and to study their susceptibility to alicaments particularly Brassica oleracea, Allium cepa, Allium schoenoprasum and honey.By comparing the phenotypic characterization (morphological and biochemical) of our 7 salmonella strains using the key of Monica 2014, we found out 42.86% Salmonella paratyphi A and 57.14 % of Salmonella typhi.Extraction of the alicaments by the aromatogram method permitted us to obtain the following results:The white onion extract showed an antibacterial activity of 8 mm diameter inhibition zones on S1 strain and 18 mm diameter on S7 strain while the ethanolic extract of Allium schoenoprasum showed an antibacterial activity of 2 mm diameter inhibition zones on strains S2 and S3. The concentrated white onion extract showed an antibacterial activity of 4 mm diameter inhibition zone on S2 strain while the red onion showed 4 mm diameter inhibition zones on S2 strain. Strains S2 and S5 and Allium schoenoprasum showed an antibacterial activity of the inhibition zones of 12 mm and 14 mm diameters on strains S6 and S7, and finally the honey showed an antibacterial activity of the zones of inhibitions of 21 mm diameter on strain S1, and 2 mm diameter on strains S2, S3 and S6.
Author Keywords: Phenotypic, Characterization, Antibio-resistant, Salmonella, Strains, Extracts, Alicaments, Sensitivity, Brassica oleracea, Allium cepa, Allium schoenoprasum, Honey.
Volume 51, Issue 2, November 2020, Pages 61–74
O. Lokonga1, I. Kumbonyeki2, and K. Etobo3
1 Departement of Biotechnologics Sciences, Faculty of Sciences, B.P. 2012, University of Kisangani, RD Congo
2 Département des sciences Biotechnologiques, Faculté des sciences, B.P. 2012, Université de Kisangani, RD Congo
3 Département des sciences Biotechnologiques, Faculté des sciences, B.P. 2012, Université de Kisangani, RD Congo
Original language: French
Copyright © 2020 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Our study was devoted to the phenotypic characterization of antibio-resistant salmonella strains with a view to identify them and to study their susceptibility to alicaments particularly Brassica oleracea, Allium cepa, Allium schoenoprasum and honey.By comparing the phenotypic characterization (morphological and biochemical) of our 7 salmonella strains using the key of Monica 2014, we found out 42.86% Salmonella paratyphi A and 57.14 % of Salmonella typhi.Extraction of the alicaments by the aromatogram method permitted us to obtain the following results:The white onion extract showed an antibacterial activity of 8 mm diameter inhibition zones on S1 strain and 18 mm diameter on S7 strain while the ethanolic extract of Allium schoenoprasum showed an antibacterial activity of 2 mm diameter inhibition zones on strains S2 and S3. The concentrated white onion extract showed an antibacterial activity of 4 mm diameter inhibition zone on S2 strain while the red onion showed 4 mm diameter inhibition zones on S2 strain. Strains S2 and S5 and Allium schoenoprasum showed an antibacterial activity of the inhibition zones of 12 mm and 14 mm diameters on strains S6 and S7, and finally the honey showed an antibacterial activity of the zones of inhibitions of 21 mm diameter on strain S1, and 2 mm diameter on strains S2, S3 and S6.
Author Keywords: Phenotypic, Characterization, Antibio-resistant, Salmonella, Strains, Extracts, Alicaments, Sensitivity, Brassica oleracea, Allium cepa, Allium schoenoprasum, Honey.
Abstract: (french)
Notre étude était consacrée sur la caractérisation phénotypique des souches de salmonella antibiorésistantes en vue de les identifier et d’étudier leurs sensibilités vis-à-vis des alicaments notamment: Brassica oleracea; Allium cepa; Allium schoenoprasum et le Miel.En confrontant les caractéristiques phénotypiques (morphologiques et biochimiques) de nos 7 souches de salmonella à la clé de Monica 2014. Nous avons aboutis aux résultats suivants: 42,86% de Salmonella paratyphi A et 57,14% de Salmonella typhi.Les extraits des alicaments par la méthode d’aromatogramme nous a permis d’obtenir les résultats suivants:L’extrait éthéré de l’oignon Blanc a présenté une activité antibactérienne des zones d’inhibitions de 8 mm de diamètre sur la souche S1 et de 18 mm de diamètre sur la souche S7 alors que l’extrait éthanolique d’Allium schoenoprasum a présenté une activité antibactérienne des zones d’inhibitions de 2 mm de diamètre sur les souches S2 et S3. L’extrait brut concentré de l’oignon Blanc a présenté une activité antibactérienne d’une zone d’inhibitions de 4 mm de diamètre sur la souche S2 alors que l’oignon Rouge a montré des zones d’inhibitions de 4 mm de diamètre sur les souches S2 et S5 et l’Allium schoenoprasum a présenté une activité antibactérienne des zones d’inhibition de 12 mm de diamètre et de 14 mm de diamètres sur les souches S6 et S7 et enfin le Miel a présenté une activité antibactérienne des zones d’inhibitions de 21 mm de diamètre sur la souche S1, et de 2 mm de diamètre sur les souches S2 et S3 et S6.
Author Keywords: Caractérisation, Phénotypique, Souches, Salmonella, Antibiorésistantes, Sensibilité, Extraits, Alicaments, Brassica oleracea, Allium cepa, Allium schoenoprasum, Miel.
How to Cite this Article
O. Lokonga, I. Kumbonyeki, and K. Etobo, “Phenotypic Characterization of Antibioresistant Salmonella Strains and Sensitivity to extracts of Alicaments (Brassica oleracea, Allium cepa, Allium schoenoprasum, and Honey) in Kisangani (Tshopo Province, DRC),” International Journal of Innovation and Scientific Research, vol. 51, no. 2, pp. 61–74, November 2020.
