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Isolation Identification and Characterization of Fungi Associated with the Spoilage of Corn

Isolation Identification and Characterization of Fungi Associated with the Spoilage of Corn

Project / Seminar Material
Reference ID: PS-6712-TM

DEDICATION

This research material titled “Isolation Identification and Characterization of Fungi Associated with the Spoilage of Corn” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Microbiology, Book Authors and Profound Scholars of existing or related project material on “Isolation Identification and Characterization of Fungi Associated with the Spoilage of Corn” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.


Isolation Identification and Characterization of Fungi Associated with the Spoilage of Corn

TABLE OF CONTENTS

PRELIMINARY PAGES


CHAPTER ONE

  • 1.0 Introduction
  • 1.1 Statement of the problem
  • 1.2 Aims/Objective of the Study
  • 1.3 Limitation of the Study
  • 1.4 Significance of the Study

CHAPTER TWO

  • 2.0 Literature Review
  • 2.1 Maize as Sweet Corn
  • 2.2 Types of Sugary Corn and Their Qualities
  • 2.2.1 White Corn
  • 2.2.2 Yellow Corn
  • 2.2.3 Bi-Coloured Corn
  • 2.2.4 Mlti-coloured corn
  • 2.2.5 Black Corn
  • 2.3 Sugery Extender and Super Sweet Type of Corn
  • 2.3.1 Yellow Corn
  • 2.3.2 White Corn
  • 2.3.3 Bio-Coloured Corn
  • 2.4 Uses of Maize
  • 2.4.1 Human Food
  • 2.4.2 Table 1: Nutritional Values of Maize
  • 2.4.3 Ornament
  • 2.4.4 Fodder
  • 2.4.5 Bio-Fuel
  • 2.5 Factors That can Enhance Corn Spoilage
  • 2.6 Some Diseases and Pests of Corn

CHAPTER THREE

  • 3.0 Materials and Methods
  • 3.1 Materials
  • 3.2 Methods
  • 3.2.1 Collection of Sample
  • 3.2.2 Sterilization of the Class Wears
  • 3.2.3 Preparation of Culture media
  • 3.2.4 Preparation of sample
  • 3.2.5 Plating Techniques
  • 3.3 Identification and Characterization of Isolate
  • 3.3.1 Culture Characteristics
  • 3.3.2 Colony Morphology
  • 3.3.3 Spore Staining
  • 3.3.4 Motility Test
  • 3.5 Biochemical Test
  • 3.5.1 Carbohydrate Assimilation Test
  • 3.5.2 Amino-Acid Assimilation Test
  • 3.5.4 Lipase Activity Test
  • 3.3.5 Fungi Identification

CHAPTER FOUR

  • 4.0 Results
  • 4.1 Identification
  • 4.2 Enumeration of Isolate
  • 4.2.1 Table IV: frequency of Visible Colonies
  • 4.2.2 Figure I: Histogram of Isolate Frequency
  • 4.2.3 Figure II: Colony Plates of Fungi Isolates

CHAPTER FIVE

  • 5.0 Discussion And Conclusion
  • 5.1 Discussion
  • 5.2 Conclusion
  • 5.3 Recommendation
  • REFERENCES
  • APPENDIX

ABSTRACT

Fungi spoilage organisms are silently invading acidifying, fermenting, discoloring, and disintegrating microbes that render corn (zea mays) unpalatable and unsafe. Fungi spoilage is caused by two factors, (biotic) living which includes insects, birds, rodents and microorganisms and (non-biotic) non-living which includes temperature, humidity and time. Two samples of spoilt corn, red (treated) and white were taken from the store respectivly for investigation to ascertain the microorganism associated with the spoilage of the corn. Attention was focused on fungi. Different methods were used in the identification and five genera were isolated. Mucor spp occurred with a frequency of approximately 6%, Aspergillus spp 9%, Rhizopus spp 15%, Penicillium spp 33% and Fusarium spp. 36%. Fusarium spp was most frequent in occurrence in both samples.


Isolation Identification and Characterization of Fungi Associated with the Spoilage of Corn

CHAPTER ONE

1.0 Introduction

What food is more synonymous with summon than freshly picked corn on the cob? Corn grows in “ears, each of which is covered in rows of kernels that are then protected by the silk-like threads called “corn silk” and encased in a husk. Corn is known scientifically as Zea Mays. This moniker reflects its traditional name, Maize, by which it was known to the Native Americans as well as many other cultures throughout the world. Although we often associate corn with the colour yellow, it actually comes in host of different varieties featuring an array of different colors, including red, pink, black, purple and blue. Although corn is now available in markets years round, it is the locally grown varieties that you can purchase during the summer months that not only tastes the best but are usually the least expensive (Pitt and Hocking, et al., 2009).

From the time when primitive man began to cultivate crops and store food, spoilage fungi have demanded their tithe. Fuzzes, powders and slimes of white or black, green, orange, red and brown are signs of silently invading, acidifying, fermenting, discoloring and disintegrating microbes rending commodities unpalatable or unsafe (Pitt and Hocking 2002). Pitt and Hocking 2009, also stated that in a prophetic article warned of the danger from common spoilage fungi. Since 1960, a seemingly endless dream of pathogenic fungi discovered. On these ground alone, the statement “it is only a mould” is no longer acceptable to microbiologist, health inspectors or consumers. The demand for accurate identification and characterization of food spoilage fungi has become urgent.

This research work is focused on corn and its spoilage organisms. It set out to document current knowledge on the interaction of corn and fungi in the context of spoilage. Area covered are how the fungi is isolated using the suitable best media and identification of corn spoilage fungi. Mycologist develops preference and peculiarities of the type of fungi that are routinely grown. Media will affect colony morphology and color whether particular structures are formed or not, and may affect whether the fungus will be even in culture (Hunt et al, 2004).

1.1 Statement Of The Problem

Corn (Zea Mays) is a grain grown by farmers in various parts of the world especially in Africa. Its spoilage most times limits its availability to consumers and causes economic waste to farmers. Corn is mostly spoiled by fungi. The identification and characterization of these spoilage organisms will go a long way to profer solution on matter how little to this problem of corn spoilage.


1.2 Aims / Objective Of The Study

To microbiologically evaluate and identify fungi involved in corn spoilage using maize as case study.


1.3 Significance Of The Study

The study will help in the acquisition of the knowledge of fungi associated or involved in the spoilage of corn, factors that enhance spoilage of corn and the risk involved in the consumption of spoilt corn.

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

Summary Headlines for Isolation Identification and Characterization of Fungi Associated with the Spoilage of Corn



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