Isolation, Identification and Characterization of Microorganisms Associated With Spoilage of Banana
Student: Amenaghawon Okunrobo (Project, 2025)
Department of Microbiology
Auchi Polytechnic, Auchi, Edo State
Abstract
Banana (Musa sapientum) like some other fruits contains high percentage of sugar which in turns support the rate of growth of microorganisms. The organisms are either responsible for toxins or spoilage of the fruits. This work was carried out to isolate and identify some of the organisms responsible for the spoilage of Banana (Musa sapientum). The banana purchased was kept at room temperature and analysed by serial dilution and were plated on nutrient agar, potato dextrose agar, using spread plate method. Microorganisms isolated include Streptococcus spp., Staphylococcus spp. And Alcaligenes faecalis. While the fungi were Aspergillus niger and Rhizopus spp. The mean viable count of the bacterial ranged from 4.1 x 103 and 3.1 x 107 while that of fungi ranged from 2.0 x 103 and 1.0 x 107. It was observed that spoilage and ripeness of banana were induced by microorganisms.
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Institutions
- Sokoto State University, Sokoto, Sokoto State 42
- St. Albert The Great Major Seminary, Abeokuta. (affl. To University of Benin) 1
- Sule Lamido University, Kafin Hausa, Jigawa State 4
- Tai Solarin University of Education, Ijagun, Ogun State 18
- Tansian University, Oba, Anambra State 1
- Taraba State University, Jalingo, Taraba State 32
- Temple-Gate Polytechnic, Osisioma, Abia State 1
- The Oke-Ogun Polytechnic, Saki, Oyo State 6
- The Polytechnic, Ibadan, Oyo State 13
- THOMAS ADEWUMI UNIVERSITY, OKO-IRESE, KWARA STATE 1