Isolation and Identification of Molds Causing Spoilage of Bread Sold within Damaturu Metropolis, Yobe State, Nigeria
Abstract
Bread was purchased from different shops in Damaturu. The bread was kept in different laboratory environment for three days after which fungal growth was observed. The bread was sub-cultured in Potato Dextrose Agar in 15 petri dishes and incubated for four days after which a growth was observed. Five (5) different organisms were isolated which include Aspergillus niger, Aspergillus. spp, and Rhizophus sp. The fungi isolated from this study when consumed can cause toxigenic infections in man. Proper and more sanitized methods of packaging, transportation and storage has been reported to reduce the problems of spoilage of breads, thus controlling and reducing the possibility of infections by these spoilage organisms.
Keywords:
Fungi, Potato Dextrose agar, Aspergillus niger, Aspergillus. spp, Rhizophus sp.
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References
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Taulo, S., Wetlesen, A., Abrahamsen, R., Mkakosya, R., & Kululanga, G. (2008). Microbiological quality of water, associated management practices and risks at source, transport and storage points in a rural community of Lungwena, Malawi. Afr. J. Microbiol. Res, 22, 131-137.
Chen, W., Lv, X., Tran, V. T., Maruyama, J. I., Han, K. H., & Yu, J. H. (2022). From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production. Frontiers in Microbiology, 13, 876872. https://doi.org/10.3389/fmicb.2022.876872
Desrosier, N.W. (2006). The Technology of Food Preservation. Avi Publ., Westport. pp. 110-148..
Dwyer EO, Hallow GR (2009). Wheat flour properties and end product quality. The National Food centers, Dunsinear, Castleknock Dublin. 69 – 71.
Gerez, C. L., Torino, M. I., Rollán, G., & de Valdez, G. F. (2009). Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food control, 20(2), 144-148. https://doi.org/10.1016/j.foodcont.2008.03.005
Hager, A. S., Wolter, A., Czerny, M., Bez, J., Zannini, E., Arendt, E. K., & Czerny, M. (2012). Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts. European Food Research and Technology, 235, 333-344. https://doi.org/10.1007/s00217-012-1763-2
Iorizzo, M., Coppola, F., Letizia, F., Testa, B., & Sorrentino, E. (2021). Role of yeasts in the brewing process: Tradition and innovation. Processes, 9(5), 839. https://doi.org/10.3390/pr9050839
Komlaga, G. A., Glover-Amengor, M., Dziedzoave, N. T., & Hagan, L. L. (2012). Consumer acceptability of wheat/cassava composite bread. https://csirspace.foodresearchgh.site/handle/123456789/279
Kurahashi, A., Enomoto, T., Oguro, Y., Kojima-Nakamura, A., Kodaira, K., Watanabe, K., ... & Hirayama, M. (2021). Intake of Koji Amazake improves defecation frequency in healthy adults. Journal of Fungi, 7(9), 782. https://doi.org/10.3390/jof7090782
Legan, J. D. (1993). Mould spoilage of bread: the problem and some solutions. International Biodeterioration & Biodegradation, 32(1-3), 33-53. https://doi.org/10.1016/0964-8305(93)90038-4
Li Ruoyu., Li Dongming., Yu Jin. , (2022). Recent research on fungi and mycosis [J]. Journal of Peking University: Medical Edition, 2002, 34 (5): 559-563.
Li, L., Hongqiang, Z., Yumin, S., Jiongkun, W., Xingxiang, G., & Kun, L. (2021). Study on the characteristics of mold in military aviation material warehouse. In E3S Web of Conferences (Vol. 271, p. 04035). EDP Sciences. https://doi.org/10.1051/e3sconf/202127104035
Malomo, O., Ogunmoyela, O. B., Oluwajoba, S. O., Dudu, O. E., & Odeyemi, O. A. (2012). Microbiological and nutritional quality of warankashi enriched bread. Journal of microbiology, Biotechnology and food sciences, 2(1), 42-68.
Mason, N. M., Jayne, T. S., & Shiferaw, B. A. (2012). Wheat consumption in Sub-Saharan Africa: trends, drivers, and policy implications (No. 1096-2016-88381). https://doi.org/10.22004/ag.econ.146936
Odedeji, J. O., & Adeleke, R. O. (2010). Pasting characteristics of wheat and sweet potato flour blends. Pakistan Journal of Nutrition, 9(6), 555-557. http://pjbs.org/pjnonline/fin1702.pdf
Ogundare, A. O., & Adetuyi, F. C. (2003). Studies on the microbial population of bread baked with wheat flour from south western Nigeria.
Oranusi, S. U., Oguoma, O. I., & Agusi, E. (2013). Microbiological quality assessment of foods sold in student’s cafeterias. Global Research Journal of Microbiology, 3(1), 1-7.
Ponte, J.G. and Tsen, C.C.( 2011). Bakery products In: Food and Beverage mycology (ed. L. R. Beuchat), AVI Publishing Co., Westport, CT. Pp. 191-223.
Samson, R. A., & Houbraken, J. (2001). Laboratory isolation and identification of fungi. Microorganisms in home and indoor work environments: diversity, health impacts, investigation and control, 247.
Taulo, S., Wetlesen, A., Abrahamsen, R., Mkakosya, R., & Kululanga, G. (2008). Microbiological quality of water, associated management practices and risks at source, transport and storage points in a rural community of Lungwena, Malawi. Afr. J. Microbiol. Res, 22, 131-137.
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How to Cite
Nuhu, M., & Yusuf, R. (2023). Isolation and Identification of Molds Causing Spoilage of Bread Sold within Damaturu Metropolis, Yobe State, Nigeria. International Journal of Advancement in Life Sciences Research, 6(4), 1-5. https://doi.org/https://doi.org/10.31632/ijalsr.2023.v06i04.001
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Research Articles
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