ISOLATION AND IDENTIFICATION OF FUNGI FROM PACKAGED AND UNPACKAGED POWDERED MILK, CORN FLOUR AND SOYBEAN FLOUR

📄 Project Abstract

This research was carried out for the isolation and identification of fungal spoilage organisms in foods. The foods studied are, packaged and unpackaged powdered milk, corn flour and soybean flour. These samples were bought from Enugu main market (Ogbete) using sterile nylon bags for each samples and taken to the laboratory for analysis. One gram of each sample was put into nine (9) ml of sterile water, tenfold dilution was carried out upto the fithth srerile test tubes to reduce microbial load. Spread plate method was used by taking 0.1 from each dilution unto sterile prepared Sabouraud dextrose agar plates, the plates were incubated atleast for 48hrs for growth to occur. Representative growths from the plates were then sub cultured on agar slant to obtain pure cultures for identification. Slide culture technique was use for proper identification of the filamentous fungi and incubation was at least four (4) - six (6) days. Lactophenol blue was use to stain the fungi growth on the sli...