Unachukwu, M. N and Nwakanma, C. (2018) The fungi associated with the spoilage of bread in Enugu state. International Journal of Current Microbiology and Applied Sciences, 4 (1). pp. 989-995. ISSN 2319-7706
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Abstract
Fungi associated with the spoilage of bread in Enugu was investigated. The 30 bread samples used for this study were collected from different vendors in Enugu and exposed for 7days at different locations in the University environment and observed daily for spoilage. The glass wares used for this study were sterilized properly in hot air oven at 160⁰C for two hours, other materials were sterilized by autoclaving at 121⁰C for 15minutes. The culture media used for this experiment is the Sabouraud‟s Dextrose Agar (SDA) which is known to support the growth of only fungal organisms. The organisms found to be associated with the spoilage of bread were strictly fungal organisms which include; Rhizopus spp, Aspergillus spp, Mucor spp, Penicillium spp, and Fusarium spp. These isolates were identified bacteriologically by their cultural morphological characteristics. After analyzing the samples, Rhizopus was found to be the most occurring fungi in bread.
| Item Type: | Article |
|---|---|
| Subjects: | L Education > L Education (General) Q Science > Q Science (General) |
| Divisions: | Faculty of Natural and Applied Sciences |
| Depositing User: | GOUNI ICT |
| Date Deposited: | 21 Jun 2018 13:43 |
| Last Modified: | 21 Jun 2018 13:43 |
| URI: | http://eprints.gouni.edu.ng/id/eprint/267 |
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