ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP
Abstract
This research focuses on the isolation and characterization of microorganisms from stored pap, a widely consumed fermented cereal-based food in Nigeria. Pap, often prepared from maize, sorghum, or millet, is prone to microbial contamination during processing and storage, which can affect its nutritional quality and safety. Samples of stored pap were collected from local markets and analyzed using microbiological techniques to identify the dominant microbial species. The study revealed the presence of diverse bacterial isolates, including *Escherichia coli* and *Staphylococcus aureus*, which were found in significant numbers. These findings highlight the potential health risks associated with improperly stored pap and emphasize the importance of improved hygiene practices during preparation and storage. The study contributes to food safety awareness by providing insights into microbial diversity in stored pap and recommending measures to reduce contamination, thereby ensuring better nutritional quality and consumer protection.
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