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Isolation And Identification Of Fungi From Packaged And Unpackaged Powdered Milk, Corn Flour And Soybean Flour
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Food products are a rich nutrient source that can attract both bacterial and fungal colonizers. Pitt et al (2009). As such, the food product can be regarded as an ecological resource. Colonization with a number of food-borne microorganisms is beneficial with respect to nutritional value and prolonged storage of the food product, which is known as food fermentation in other case. After successful colonization of the product, its nutritional properties are altered. Samson et al. (2004).When the nutritional value, structure, and taste of the product are negatively influenced, this colonization is called food spoilage. It can be accompanied by the production of toxic secondary metabolites which may result in serious medical problems (Dijksterhuis et al., 2007). These two aspects of food colonization are two sides of the same coin. Food spoilage is a major threat for our food stock and is responsible for enormous losses Pitt et al., (2009).
Fungi are the main degraders of the sturdy plant cell wall components that otherwise would accumulate within the ecosystems of the world. Prior to spoilage, the fungi can be present on or inside of the crop in low numbers, or as survival structures. Spoilage fungi can also be introduced to an empty habitat if the food is previously treated by pasteurization treatments. Food products include two main groups, which are living crops and processed food (Karlshøj et al., 2007).
Colonization of food products is hence very diverse. The relationship between the living crop and fungi can be illustrated. Then the association of fungi with different types of processed food is described. Preservation techniques make the food product a difficult environment to colonize, although it is also a rich medium. Only fungi (Springer-Verlag et al 2013) that can survive certain adverse conditions including high osmolarity and heat can successfully spoil processed food. Samson et al. (2004) provide overviews on the taxonomic description and specificity of food spoilage fungi, Dijksterhuis et al (2007) highlight numerous aspects of the relation between food and fungi including spoilage and fermentation.
AIM AND OBJECTIVES
This research is aimed at isolating and identifying fungi spoilage organisms in packaged and unpackaged milk, soybean flour and corn flour
OBJECTIVE
To isolate fungi spoilage organisms associated with packaged and unpackaged powdered milk, corn flour and soybean flour
To identify the isolated spoilage organism associated with the samples.
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ABSRACT - [ Total Page(s): 1 ]This research was carried out for the isolation and identification of fungal spoilage organisms in foods. The foods studied are, packaged and unpackaged powdered milk, corn flour and soybean flour. These samples were bought from Enugu main market (Ogbete) using sterile nylon bags for each samples and taken to the laboratory for analysis. One gram of each sample was put into nine (9) ml of sterile water, tenfold dilution was carried out upto the fithth srerile test tubes to reduce microbial loa ... Continue reading---
LIST OF TABLES - [ Total Page(s): 1 ]Table1: morphological characteritic fungiTable 2: identified fungi ... Continue reading---
LIST OF FIGURES - [ Total Page(s): 1 ]Figure1: morphology of Aspergillus fumigatuFigure 2: Morphology of Aspergillus nigerFigure3: Morphology of penicilliumFigure 4: Morphology of mucorFigure5: microscopic view of A. flavusFigure 6: microscopic view of A. nigerFigure 7: microscopic view of p. reoquefortiFigure 8: microscopic view ofF. oxysporumFigure 9: microscopic view ofM. heimaltsFigure 10: microscopic view of A. fumigatus ... Continue reading---
TABLE OF CONTENTS - [ Total Page(s): 1 ]Cover pageTittle pageApproval pageDedication AcknowledgementList of tablesList of figures Abstract CHAPTER ONE:1.0 Introduction1.1Aim1.2 ObjectiveCHAPTER TWO2.0 Literature review2.1 Fungal agents 2.2 Fungal activities on food2.3 Milk and the fungi spoilage 2.4 Soybean and the fungi spoilage2.5 Corn and their spoilage fungi CHAPTER THREE 3.0 Materials and methodology3.1 Reagents3.2 Sample collection3.3 Sterilization of glas ... Continue reading---
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ABSRACT - [ Total Page(s): 1 ]This research was carried out for the isolation and identification of fungal spoilage organisms in foods. The foods studied are, packaged and unpackaged powdered milk, corn flour and soybean flour. These samples were bought from Enugu main market (Ogbete) using sterile nylon bags for each samples and taken to the laboratory for analysis. One gram of each sample was put into nine (9) ml of sterile water, tenfold dilution was carried out upto the fithth srerile test tubes to reduce microbial loa ... Continue reading---
CHAPTER ONE -- [Total Page(s) 1]
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CHAPTER ONE -- [Total Page(s) 1]
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