Isolation and Identification of Bacteria Responsible for Banana Spoilage

ABSTRACT Banana spoilage significantly impacts postharvest quality and economic value, largely due to microbial activity. This study investigated bacterial species associated with the bark and pulp of bananas, aiming to identify their role in spoilage and explore control strategies. Samples from three bananas were analyzed using pour plate methods, sub-culturing, morphological characterization, and biochemical tests. Bacterial isolates, including Pseudomonas spp., Staphylococcus spp., Streptococcus spp., and Enterobacteriaceae, were identified as major spoilage agents, with Pseudomonas spp. dominating due to their proteolytic activity and biofilm formation. Morphological and biochemical tests revealed distinct characteristics, such as colony pigmentation and catalase activity, while gram staining differentiated gram-positive and gram-negative isolates. Total viable counts were higher on the bark than the pulp, indicating the bark as a primary reservoir for spoilage bacteria. These findings align with previous studies, emphasizing the role of Pseudomonas spp. and Enterobacter species in fruit spoilage through acid production and fermentation. Recommendations for spoilage reduction include improved hygiene, optimal storage, and natural antimicrobials, while further research should explore molecular identification, biocontrol strategies, and microbial interactions. This study provides insights into microbial-induced banana spoilage and informs strategies to reduce losses and extend fruit shelf life.