IDENTIFICATION OF MICROORGANISMS INVOLVED IN YAM PRESERVATION

Yam is a very popular and important food stock, unfortunately they get spoil easily. The study was designed to discover the microorganisms responsible for preserving yams using a white substance found on the surface of some stored yam which prevented their spoilage for over 5 months and the ones that was not covered by the white substance got spoilt very easily. Methods such as sample collections, sterilization of materials, media preparation, sample preparation, sub-culturing, stock culture, slide culture, and microscopic examination was used to identify the microorganisms. As a result, some species of fungi such as Mucor (10%), Penicillium spp (30%), Fusarium spp (15%), Trichoderma spp (25%), Aureobasidium spp (5), Microspoum spp (5%), Alternaria spp (5%) and Rhizopus spp (5%) was identified as microorganism involved in yam preservation. By understanding the microbes in yam preservation, we can design better ways to preserve them, decrease waste and increase yam safety. The research supports the development of good methods to preserve yams, making food security and sustainability easier to achieve. Understanding which microorganisms help yam preservation may bring about new bio-preservation methods that are both safe and environmentally friendly.