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
banana microorganisms spoilage sapientum fruits organisms responsible fungi ranged isolation
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