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Introduction
Food spoilage refers to various changes in even toxic to consumers these changes
which the food becomes less palatable or may be accompanied by alterations in
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Int.J.Curr.Microbiol.App.Sci (2014) 3(5): 501-512
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Int.J.Curr.Microbiol.App.Sci (2014) 3(5): 501-512
practices (GAP) will provide dramatic were Nutrient Agar (NA), MacConkey
reductions in the yield loss due to Agar (MAC), Sabouraud Dextrose agar
deterioration at all subsequent steps in the (SDA), Potato Dextrose agar (PDA) and
food (Barth et al, 2009). Tomato juice agar (TJA). The media were
prepared according to manufacturer s
Tomato fruits are very rich in mineral, recommendation and directions.
vitamins, and carbohydrate. Udoh et al
(2005) reports that the tomato fruit has Isolation of bacteria
94% water and 4.3% carbohydrate. In
view of these, the fruit is often attacked by The pour-plate method according to
microorganisms especially after harvest, Harigan and McCane (1990) was adopted.
thus a fast and high rate of spoilage is Using standard Microbiological technique
often observed in storage. Barth et al (serial dilution), a tenfold dilution of 1g of
(2009) says that fungal species destroys the sample was carried out in 9ml of
fruits more than bacterial, he isolated the sterile water (this was the aliquot).
following fungal species from soft rot Precisely, lml of the aliquot (supernatant)
infected tomatoes: Fusarium oxyporum, was pipetted and mixed in another 9ml of
Fusarium muniliforme, Aspergillus niger sterile distilled water in a test-tube. The
and Rhizopus stolonifer. test-tube was shaken vigorously to
homogenize. The exponential dilution
Materials and Methods continued to the fourth factor (10-4). 1ml
of the fourth factor was aseptically
Materials transferred and plated in duplicate sets
using sterile molten lukewarm nutrient
Materials used for these analyses were agar which was amended with 1%. The
standard microbiological materials and poured plates were allowed to set and were
were gotten from the microbiology incubated at 370C for 48hours. Discrete
laboratory except tomato and pawpaw colonies that developed after incubation
samples that will purchased from the were counted and enumerated as colony
market. forming unit (cfu/g) after multiplying with
the dilution factor (10-4).
Preparation of pre-digested leaflitter-
Sample collection Isolation of fungi (yeasts/moulds)
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Int.J.Curr.Microbiol.App.Sci (2014) 3(5): 501-512
Table.1: Microbial densities in tomato fruit under deterioration process for four days (cfu/g)
Total lactobacillus
bacterial count NIL 2.4 x 105 7.8 x107 3.7 x107
Total yeast count 3. 0x 103 7.0x 104 3.2 x107 9.8 x107
Total mold count 3.2 x 103 1.8 x105 3.8 x107 7.8 x 107
Table.2 Microbial densities in pawpaw fruit under deterioration process for four days (cfu/g)
Total pathogenic
bacterial count 2.1 x 103 NIL NIL NIL
Total lactobacillus
bacterial count NIL 4.50 x105 1.8 x 107 6.0x 106
Total yeast count 3.50 x 103 5.00 x 104 3.2 x 107 1.01 x 108
Total mold count NIL 5.00x 104 2.1 x107 1.50 x 108
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Table.3 Morphological, cultural, biochemical characteristic and microscopic examination of the bacterial species.
Gram reaction
Morphological
appearance
No of 1soate
Methyl red
Cell shape
Coagnlase
formation
organism
Mannitol
Probable
Catalase
Oxidase
Glucose
Maltose
Sucrose
motility
Lactose
Citrate
Urease
Spore
1. Creamy, flat, Rod - + + - - + + + - 00 A0 A0 00 00 Pseudomonas
irregular, stutzeri
translucent
2 Milky, flat, Rod + + - - + + + - - AG AO AG AG 00 Lactobacillus
irregular, fermenti
translucent
3 Milky, flat, Rod + + - - + + + + - 00 AO AG AG AG Listeria
irregular, monocytogenes
translucent
4 Milky, flat, Cocci + + + - + + + - - AG AG AG AG AG Leuconostoc sp.
irregular,
translucent
5 Milky, raised, Rod + + + - + + + - - AO AO AG AG AO Rothia sp.
circular,
translucent
6 Creamy, Cocci + + - - - + + - - 00 AO AG AO OO Micrococcus
raised, varians
circular,
translucent
7 Milky, raised, Rod + + - - + + + + + AG AG AG AG AG Bacillus subtilis
irregular,
translucent
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Table.4 The taxonomic structure, morphological and microscopic examination as well as name of fungal species
Colony colour somatic structure Nature of Special vegetative Asexual spore Special reproductive Conidial Vesicle shape Probable
hyphae structure structure head organism
White becoming pale Filamentous Septate Broom-like Globose chained Brush-like - - Penicillium
green appearance conidia conidiophores nalgiovense
Bluish green Filamentous Septate Broom like Globose chained Brush-like - - Penicillium
appearance conidia conidiophore notatum
Cottony white Filamentous Coenocytic Stolons, rhizoids Ovoid sporangio- Tall sporangiophores - - Rhizopus
spores in groups stolonifer
Greenish brown Filamentous Septate Sclerotia, swollen Abundant short - - - Botrytis cineria
conidogenous conidiophores
Brownish colony Filamentous Septate Footcell Globose conidia Smooth walled erect Globose Globose Aspergillus niger
conidia
Blue green colony Filamentous Setate Broom like Subglobose conidia Highly 3-stage - - Penicillium
appearance branched expansum
conidiophores
Creamish yellow filamentous Coenocytic - Sporangiospore Sympodially - - Mucor mucido
branched sporan
giophore, zygospore
Cottony white Filamentous Septate - One celled conidia Solitary phialides - - Verticillium albo-
in heads atrum
(cylindncal in
shape)
Blackish colony Filamentous Septate - Phialospores in Erect conidiophores - - Humicola sp
chains with short branches
Gray green Filamentous Septate Footell Globose conidia Short conidiophores Dome- Aspergillus
shaped fumigatus
broadly
clavete
Fast growingwhite Filamentous Septate - 1celled conidia in Conidiogenous - - Monilia sp.
colony with irregular chains hyphae
tufts
Yellow green colony Filamentous Septate Footcell Globose conida Phialides borne Radiate Subglobose Aspergillus flavus
directty on vesicle,
sclerotia
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Table5 Morphological and microscopic examination and identification of yeasts in
fermenting fruits
Asexual
Colony color Somatic Nature of reproductive probable
Pseudomycelium
structure hyphae spore organism
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Table.7 Prevalence frequency of occurrence of microbial isolates in pawpaw fruit
Microorganisms isolated Day 1 (x102) Day 2 (x104) Day 3 (x106) Day 4 (x106)
Micrococcus varians 11 - - -
Bifidobacterium bifidum 2 - - -
Bacillus subtilis 37 18 8 -
Lactobacillus fermenti 2 2 3 80
Rothia sp 12 4 - -
Penicillium nalgiovense 1 - - -
Saccharomyccs sp 32 - - -
Rhizopus stolonifer 1 - - -
Aspergillus niger - - 4 1
Candida tropicalis - - - 93
Humicola sp 2 - - -
Key:
Not isolated
Values Number of colonies
x 10x Cell population as isolated
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Lactobacillus were absent in the first day. Aspergillus sp and Penicilium sp and these
No pathogenic bacterium on the day2, confirms their prevalence in fruits and
3&4 but was isolated on the first day. foods exposed to tropical humid climate,
thus consisting potential health risks to
Eleven fungal isolates from tomato consumers of these fruits and its by
included: Rhizopus stolonifer, Botrytis products. Six (6) bacterial isolates-
cineria, Penicilium notatum, Lactobacillus fermenti, Pseudomonas
Saccharomyces species, Rhodotorula stutzeri, Listeria monocytogenes,
species, Aspergillus niger, Vorticillium Leuconostoc species, Rothia species,
albo-atrum, Penicilium expansium, Mucor were found in tomato. Ajayi (2013)
mucido, Aspergillus fumigatus, Aspergillus isolated Lecuconostoc sp and
flavus. These agree partly with the Lactobacillus sp as tomatoes natural flora
findings of Li-Cohen and Bruhn (2002) which could participate in spoilage of such
who discovered that species of fungi fruit. Five (5) bacteria species-
associated with the spoilage of some Micrococcus varians,, Bacillus subtilis, L.
edible fruits including tomatoes include fermenti, Rothia sp. were isolated from
species of Aspergillus, fusarium, pawpaw fruit. Presence of M. varians in
Penicillium and Rhizopus. The isolation of foods causes dental decay and Bacillus
Aspergillus niger, Rhizopus stolonifer, subtilis causes flat sour of fruits and
Mucor species from rotten tomato denaturing of body DNA (Nester et al.,
confirmed the studies of Chuku et al 1995).
(2008), Akinmusire (2011) who reported
that A. flavus and A. fumigatus caused In pawpaw, L. fermenti was present in day
tomato spoilage. Spores of Vorticillium sp 2 uptil day 4. A. niger was found on the
and Botrytis cineria are air-borne and may third day and last day while C. tropicalis
be endemic to the area that this research was seen only on the last day (day 4).
was conducted. Micrococcus varians, P. nalgiovense,
Saccharomyces sp. and R. stolonifer were
In paw-paw, seven (7) fungal species such encountered only on day 1. In tomato, P.
as Penicillium nalgiovense, P. notatum, stutzeri, L. monocytogenes, Leuconostoc
Saccharomyces sp, R. stolonifer, Humicola sp., Rothia sp., B. cineria, Saccharomyces
sp, A. niger and Candida tropicalis were sp P. notatum were present on day 1 but
found. Akintobi et al (2011) reported that absent in day 2, day 3 and day 4.
Rhizopus sp, Aspergillus sp, Penicillium sp Rhizopus stolonifer, A. niger, Penicillium
and Candida tropicalis as responsible for expansium and Aspergillus fumigatus
pawpaw fruit rot in Ibadan south west were present from day 1 to day 4.
Nigeria. In this study, Humicola sp, Aspergillus flavus was not found in day 1
Saccharomyces sp were found contrary to to day 3 but was present on day 4.
the work of Akintobi et al., (2011). In previous research works that were
Humicola sp are soil and plant - borne thus accessible although analysis were not
could be as a present in the fruit. conducted on daily basis as done in this
Saccharomyces sp is natural fermenting study, some microorganisms that were
yeast in sugary foods. isolated on day 4 and/or day 5 have been
reported as the spoilage organisms in
The preponderance of the isolated moulds tomato and pawpaw fruits in the previous
from tomato and pawpaw belongs to researches. However, spoilage of tomato
510
and pawpaw are mostly associated with Akinmusire, O. O. 2011. Fungal species
fungi (Singh and Sharma, 2007). associated with the spoilage of some
edible fruits in Maiduguri, Northern
Fruits and vegetables are very important Eastern Nigeria. Advances in
and have high dietary and nutritional Environmental Biology, 5 (1): 157-
qualities. The importance of these fruits 161.
with its nutritional and other importance Akintoboi, A. O, Okonko, I. O.,
cannot be over emphasized, as its spoilage Agunbiade, S. O., Akano, O, R,
often result to wastage of economical Onianwa, O. 2011. Isolation and
resources as well as food poisoning. identification of fungi associated with
From the results obtained in this study, it the spoilage of some selected fruits in
was discovered that few organism Ibadan south western, Nigeria.
encountered are food borne pathogens. It Academia Arena, 3 (11):1-7.
is also revealed that some spoilage Akinyele, B. J. and Akinkunmi, C. O.
microorganism (mostly fungi) gained 2012. Fungi associated with the
access into these fruits during the spoilage of berry and their reaction to
processes of cultivating, harvesting, magnetic field. Journal of Yeast and
grading and packing and environmental Fungal Research 3 (4):49-57.
contaminant which have in one time or the Baiyewu, R. A., Amusa, N. A; Ayoola O.
other been involved in food poisoning. A. and Babalola O. O. 2007. Survey
The prevalence frequency of occurrence of of the post harvest diseases and
fungi was higher than that of bacteria in aflatoxin contamination of marketed
both fruits. The high prevalence of fungi pawpaw fruit (Carica papaya L) in
and however, bacteria demand that south western Nigeria. African
appropriate control measures against Journal of Agricultural Sciences.
infection should be employed. Adequate 2(4): 178-181.
microbiological knowledge and handling Barnett, H. L. and Hunter, B. B. 1987.
practices of these produce would help Illustrated Genera of Imperfect Fungi
minimize wastes due to deterioration. (4th edition). Macmillan publishing
company U.S.A. Pp 92-140.
It is therefore, important that both the Barth, M; Hankinson, T.R; Zhuang H. and
farmers who harvest the fruits into bags Breidt F. 2009. Microbiological
for transportation, the marketers, and spoilage of fruits and vegetables.
consumers take necessary precautions in W.H. Sperber, M.P.Doyle (editions),
preventing contamination and eating Compendium of the Microbiological
contaminated fruits. This will however, Spoilage of Foods and Beverages,
enhance reduction in the risk of microbial Food Microbiology and safety. C
toxins that are deleterious to human health springer science + Business Media,
which are produced form these LLC, pp13-183.
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