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
For the full publication, please contact the author directly at: destinyabigail89@gmail.com
Filters
Institutions
- University of Ilorin, Kwara State 400
- University of Jos, Jos, Plateau State 19
- University of Lagos 18
- University of Maiduguri ( - Elearning), Maiduguri, Borno State 3
- University of Maiduguri, Borno State 109
- University of Nigeria, Nsukka, Enugu State 269
- University of Port Harcourt Teaching Hospital, Port Harcourt , River State 5
- University of Port-Harcourt, Rivers State 174
- University of Uyo, Akwa Ibom State 206
- Usmanu Danfodio University, Sokoto, Sokoto State 245