A STUDY TO DETERMINE THE FUNGAL INFESTATION ON BREAD, A CARE STUDY OF SOME SALECTED BREADS OBTAINED FROM GADAU MARKET.
Abstract
ABSTRACT
Fungi associated with the spoilage of bread in Gadau where investigated. The six bread samples used for this study were collected from different vendors in Gadau and exposed for 7days at different location in the university laboratory and observed daily for spoilage. The glass wares used for this study were sterilized properly in hot air oven at 160C fortwo hours, other materials were sterilized by autoclaving at 121C for 15minutes. The culture media used for this experiment is the potato’s dextrose Agar (PDA) which is known to support the growth of only fungal organisms. The organisms found to be associated with the spoilage of bread were strictly fungal organisms which include, Rhizopus spp, aspergillus spp, mucor spp, penicillium spp, and fusarium spp. Isolates were identified bacteriologically by their cultural morphological characteristics. After analyzing the sample, Rhizopus was found to be the most occurring fungi in bread.
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