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.
Keywords
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- UMA UKPAI SCHOOL OF THEOLOGY, UYO, AKWA IBOM STATE (AFFL TO UNIVERSITY OF UYO) 1
- Umaru Ali Shinkafi Polytechnic, Sokoto, Sokoto State 24
- Umaru Musa Yaradua University, Katsina, Katsina State 28
- Umca, Ilorin (Affiliated To University of Ibadan), Kwara State 1
- University of Abuja, Abuja, Fct 116
- University of Africa, Toru-Orua, Bayelsa State 4
- University of Benin, Benin City, Edo State 362
- University of Calabar Teaching Hospital School of Health Information Mgt. 1
- University of Calabar, Calabar, Cross River State 239
- University of Ibadan, Ibadan, Oyo State 14