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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- Covenant Polytechnic, Aba, Abia State 1
- Covenant University, Canaan Land, Ota, Ogun State 4
- Crawford University of Apostolic Faith Mission Faith City, Igbesa, Ogun State 2
- Crescent University, Abeokuta, Ogun State 1
- Cross Rivers University of Technology, Calabar, Cross Rivers State 142
- Delta State Polytechnic, Ogwashi-Uku, Delta State 11
- Delta State Polytechnic, Otefe, Delta State 12
- Delta State University, Abraka, Delta State 138
- Ebonyi State University, Abakaliki, Ebonyi State 17
- Edo University, Iyamho, Edo State 10