MICROORGANISMS ASSOCIATED WITH SPOILAGE OF TOMATO
Abstract
In this present investigation, Streptococeus spp. and Jacillus spp, were the bacteria isolated and identified from fresh and unwholesomeness tomators bought from Ikirun and Owode Market while Kloeckera apiculata, schizosaccaromyces and Candida spp were the yeast isolated and identified from fresh and unwholesome tomatoe: bought from Ikirun and Owode. The physiochemical of fresh tomatoes reveal it had a pH of 6.0. Total dissolved solid of 136 EC of 38 and maintained at the temperature of 27.9°Cwhile the unwholesome tomatoes had pHl of 7.0.
Total dissolved solid of 274, EC of 130 and mainteined at 36.5°C and the total heterotrophic bacteria count of fresh tomatoes had count of 8x10 while the unwholesome tomatoes had the heterotrophic bacteria count of 12 x 10'. The total heterotrophic fungal count of fresh tomatoes had a count of 10x10 while the unwholesome had the heterotrophic fungal count of 16 x 10'%.
The ability of both fungal and bacterial to grow profisely on tomatoes is a testimony of being a good media for the growing of microorganisms. The growth of Candida species on unwholesome tomato is an indication of pure sanitary index of the market where tomatoes were bought and also as a result of poor hygienic practices sy the marketers of the tomatoes.
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