Isolation and Identification of Rhizopus from Decaying Bread

ABSTRACT This study focused on the isolation and identification of Rhizopus species from decaying bread, a common site of fungal contamination due to its high starch content and moisture retention. Samples of visibly moldy bread were collected and cultured on potato dextrose agar (PDA) under controlled laboratory conditions.Total mold count isolated from samples were recorded with the least count of 7.2 x 103 cfu/mL and the highest count to be 3.2 x 105cfu/mL. Also with the Percentage Occurrence of Fungi isolated from Sample A with the least occurrence of 17% and the highest occurrence to be 39%. And finally the Cultural and Microscopic characteristics of Fungi isolated with the suspected fungus present such as Rhizopus stolonifa, Fusarium oxysporium, Aspergillus niger and Penicillium spp. The resulting fungal colonies were observed for macroscopic features such as color, texture, and growth pattern. Microscopic examination revealed characteristic structures of Rhizopus, including stolons, rhizoids, and sporangia, confirming the identity of the fungus. The results highlight the rapid colonization ability of Rhizopus in favorable environments and underscore the importance of proper food storage to prevent spoilage and potential health risks. This study contributes to a better understanding of fungal contamination in food and emphasizes the need for effective preventive measures in both domestic and industrial settings