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Title: Assessment of microorganisms associated with deterioration of Chrysophylum albidum fruits vended in Minna
Authors: Oyeleke, Solomon Bankole
Oyewole, Oluwafemi Adebayo
Keywords: Chrysophylum albidum fruits
Issue Date: 2005
Publisher: Bioscience Research Communications
Citation: Oyeleke, S.B. and Oyewole, O.A. (2005). Assessment of microorganisms associated with deterioration of Chrysophylum albidum fruits vended in Minna. Bioscience Research Communications, 7(2),34-38.
Abstract: Fifty samples of Chrysophylum albidum fruits (ripe, unripe and spoil) were purchased from the central market Minna Niger State Nigeria and analysed for the presence of spoilage microorganisms. The results revealed the presence of the following organisms which include Aspergilllus fumigatus, Aspergillus niger, Geotrichum sp., Candida albicans, Candida tropicalis, Cephalosporium sp, Mucor sp., Torulopsis candida, Trichophyton cutaneum, Penicillim notatum, Cryptococcus neoformis, Rhodotorula rubra, Candida quilliermondii and Candida pseudotropicalis among the fungi, while the bacteria isolate include Bacillus cereus, Bacilus subtilis, Streptococcus faecalis, Streptococcus neofoma and Staphylococcus aureus. Asperfillus fumigatus was the most frequently encountered fungus with occurrence rate of 23.33%. Cryptococcus neoformans, Rhodotorula rubra, Candida quillerimondi and Candida pseudotropicalis had occurrence of 3.3%. Bacillus cereus was the most frequent followed by Staphylococcus aureus among the bacteria isolated. Microbial spoilage significantly reduce the proximate nutrient contents of the fruitd when compared to healthy samples. For instance: the proximateanalysis of ripe fruits revealed the following moisture 42.2%, crude protein 8%, carbohydrate 52.7%, ash 26.2% and lipid 13% while that of spoilt fruits revealed a reduction in it composition: protein 1.25%, ash 19.6%, lipid 5.0%, moisture 30.2% except carbohydrate with 74.1%. the presence of these fungi decreased the nutritional composition of the fruits. The fruits must be sorted out during harvesting and more effort should be made to eliminate these pathogens.
Appears in Collections:Microbiology

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