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ISOLATION AND CHARACTERIZATION OF MOULD ASSIOCATED IN THE SPOILAGE OF BREAD

ABSTRACT:  The comparative study of microorganisms associated with the spoilage of banana. “Banana is a general term embracing a number of species or hybrid in the genus musa, family bacteria organisms, small pieces of decayed tissue from the leading edge of the lesion was transferred, by means of sterile techniques, to the SDA contained in covered dishes and incubated at room temperature (28-370c).  The fungal and bacterial growth visible within 2-7 days.  Each observed fungal and bacterial growth based on their morphological and cultural microscopic examination and this microscopic examination was done using the lactophenol staining technique.  Some organisms like Erwinia species has been incriminated as pathogen, saprophyte or constituent of epiphytic flora of plants. 

 

 

TABLE OF CONTENTS

CHAPTER ONE                                                                   

1.1       INTRODUCTION                                                       1       

1.2       AIMS                                                                          9

1.3       SIGNIFICANCE OF STUDY                                     9       

1.4       STATEMENT OF PROBLEM                                    10     

1.5       LIMITATION                                                              11     

                  

                                                

CHAPTER TWO                                                                           

2.0       LITERATURE REVIEW                                            12     

2.1       MICROBIOLOGY OF BANANA                               12     

2.2       MOULDS                                                          16

2.3       YEAST                                                                       18     

2.4       BACTERIA                                                                 19     

2.5       BACTERIAL SPOILAGE OF BANANA                   20     

2.6       FUNGAL SPOILAGE OF BANANA                         21     

2.7       OTHER FUNGAL SPOILAGE OF BANANA  23     

2.8 CONTROL OF BACTERIAL AND FUNGAL DISEASES                                                         24

 

 

CHAPTER THREE

3.0       MATERIALS AND METHOD                                   27

1. STERILIZATION OF MATERIALS AND MEDIA USED                                                                  27
2. PREPARATION OF SABORAUD DEXTROS

            AGAR                                                                         29

1. PREPARATION OF NUTRIENT AGAR                   29
2. BACTERIAL/FUNGAL ISOLATION FROM

BANANA FRUIT                                                          30

1. BACTERIAL ISOLATION AND

IDENTIFICATION                                                        31

1. FUNGAL ISOLAATION AND IDENTIFICATION   32     
2. STAINING TECHNIQUE FOR BACTERIAL ISOLATES                                                         32
3. ISOLATION OF YEATS AND MOLD                         34

 

 

CHAPTER FOUR

4.0     RESULTS                                                                      35

4.1     BACTERIAL EXAMINATION                                    36     

4.2     FUNGI EXAMINATION                                              40     

 

 

 

CHAPTER FIVE         

5.0     DISCUSSION                                                                43

5.1     CONCLUSION                                                              45     

5.2     RECOMMENDATION                                                 46     

         

REFERENCES                                                              48

LIST OF TABLES

 

TABLE ONE:      CHARACTERISTICS OF BACTERIA ISOLATES

 

TABLE TWO:      BIOCHEMICAL ISOLATE FOR BACTERIA

 

TABLE THREE:  COLONIAL CHARACTERISTICS OF FUNGI ISOLATES

                                   

CHAPTER ONE

 

1.1     INTRODUCTION

Banana may be defined as a personal seed plant that produces an edible fruits, usually seedless, belonging to the species Musa  acuminata, or are hybrids Musa acuminata, M. balbisnna.  They are perennial herbs with long leaves, the bases of these leaves (petioles) remain tightly fused and form the trunk (Pseudostem) of a plant 2-9m in height (Ploetz, 1994),

          “Banana” is a general term embracing a number of species or hybrids in the genus musa, family musceae. In some areas of the world bananas are grown only as ornamental plants or for fiber.

 

          It is found in tropic