EFFECT OF ALCOHOL ADDITIVES ON THE SPORULATION AND FORMS OF COMMON BREAD MOLDS

Abstract Effect of alcohol addictives on the sporulation and forms of common bread mold was assessed using standard micro biological and analytical methods. The bread sample were sliced into 3 parts at refrigerating temperature of -4°C and at room temperature of 24°C after which each portions were moistened with water, Alcohol and the dry(no moist) portion were exposed under room temperature and refrigerator temperatures. The total heterotrophic fungal counts ranged from 5×103 CFU/g to 5×104 CFU/g for bread moist with water, 1×103 to 1×104 CFU/g for ethanol moist bread and 2×103 to 3 × 104 CFU/g for bread not inoculated with nothing. The fungal isolates in the spoiled bread were, Aspergillus (40%), micro (30%) Rhizopus (20%), Penicillium (10%). The growth capacity of these isolates ranged from no growth (-), medium growth (+), plentiful (++) to abundant growth (+++) rate in respect to the number of days sample exposure. Aspergillus increased abundantly by Days followed by Mucor sp as well as Rhizopus sp and Penicillium sp. The saccharolytic test indicated that Aspergillus sp (0.11) and Rhizopus sp (0.10) mostly utilize the starch content of the bread compared to Mucor sp (0.09) and Penicillium sp(0.07). The proximate composition of the room temperature sample reveals: Crude fiber 18.12+- 1.50, moisture 16.14+- 0.51, crude fat 13.33 +- 1.53, ash content 5.10 +- 0.60, protein 12.21 +- 0.10, and carbohydrates 35.10 +- 0.02. This study revealed that alcohol addictives additives inhibits fungal growth and also inactivates fungal spores. The applications of alcohol as an addictive in food extend the shelf-life of the bread.