Identification and Characterization of Microorganism Associated With Yam Spoilage

Student: Woyengitonbra ESTHER Inokoba (Project, 2025)
Department of Science Laboratory Technology
Delta State Polytechnic, Otefe, Delta State

Abstract

Yam (Dioscorea alata) are been consumed by every home in Nigeria and research work that will help to reduce the microbial loss and spoilage caused by microorganisms will be highly significant. The objectives of this study are to isolate bacteria associated with deterioration of Yam (Dioscorea alata) in storage and to assess common ways that have used to improve the shelf life of yam. Two (2) Samples of cooked Yam (Dioscorea alata) were randomly purchased from food vendors at Otefe-Oghara and was successfully isolated by serial dilution-agar plating method. Sample A had the highest number of colony count of 5.0x102 and 4.9 x 104 cfu/ml while Sample B had the lowest colony count of 3.8 x 102 and 3.5x104 cfu/ml respectively. A total of five bacterial isolates were identified, which include E. coli and Streptococcus spp. The isolation of pathogenic microorganisms from the commonly purchased Yam (Dioscorea alata) vendor in Otefe-Oghara, Delta State could pose serious health hazards to consumers

Keywords
yam spoilage microorganisms microbial identification bacterial contamination fungal contamination yam storage food spoilage post-harvest loss microbial characterization yam quality
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