Isolation and Characterization of Microbial Consortium in Wheat Flour Stored Under Different Conditions in Maraba Market
| Autor: | Ajobiewe JO, Ajobiewe HF, Salami AO, Udefuna PA, Ogundeji AA, Umeji LC, Aniakor GC, Alau KK, Yashim NA |
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| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Scholars Journal of Applied Medical Sciences. 10:1026-1030 |
| ISSN: | 2320-6691 2347-954X |
| DOI: | 10.36347/sjams.2022.v10i06.026 |
| Popis: | Flours or powders are made from edible seeds, roots, tubers, fruits among other raw materials. Twenty samples were used in this study. Fungi was isolated using Potato dextrose Agar while Bacteria were isolated using Nutrient Agar. Biochemical test were also done to confirm the bacteria isolated. The highest fungal load was 2 while that of bacteria was 2.5 at 35-380C while the highest fungal load at 25-280C was 3 while the highest bacterial load was 1.6. Fungal genera isolated were Aspergillus while the bacterial genera were Escherichia and Bacillus. The microorganism’s isolated show that contamination can occur at any point in the production chain and even in storage, microbes can grow when the temperature is favorable for their growth. |
| Databáze: | OpenAIRE |
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