A 14-Day Mycological Study of the Shel Life of Bread Commonly Consumed Within the Federal Polytechnic, Mubi Community

Authors

  • Benjamin Danchal Toy Department of Biological Sciences, Federal Polytechnic, Mubi. Author
  • Diwa, Serah Department of Biological Sciences, Federal Polytechnic, Mubi. Author
  • James Madi Department of Biological Sciences, Federal Polytechnic, Mubi. Author
  • Comfort Okoye Department of Biological Sciences, Federal Polytechnic, Mubi. Author
  • Elizabeth Dika Department of Biological Sciences, Federal Polytechnic, Mubi. Author
  • Blessing Abdu Department of Biological Sciences, Federal Polytechnic, Mubi. Author
  • Vashti Hendri Department of Biological Sciences, Federal Polytechnic, Mubi. Author

Keywords:

Fungi, Bread, Shelf life, Spoilage, Mycology

Abstract

This project work which is all about the fungal infestation of bakery product (Bread), explain the kind or type of fungal organisms that are responsible for the spoilage of bread. The infestation of fungal organism on bread depends on the kind and number of the agent present and the environmental conditions which they are stored in. This statement makes it clear that micro-organism infest foods having suitable environment condition for their microbial activity. This project work is centered on knowing the fungal micro-organisms that infests bread which entails the isolation and identification of the fungal organisms, the source of contamination a known standardized system called hazard analysis critical control point which ensures hygienically produced breads. The material and method include the collection of bread samples from three different bakeries in Mubi town the method used is the isolation techniques and the identification of fungi by macroscopic observation, wet mount, and light microscopy. The result obtained were gotten by counting the colonies grown on the culture medium (Potato dextrose agar) the organisms were counted and identified using a “pictorial guide for fungal identification” some fungal microorganisms viewed under the microscope are; Rhizopus spp, Mucor spp & Aspergillus spp.

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Published

2024-08-31

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Articles

How to Cite

Benjamin Danchal Toy, Diwa, Serah, James Madi, Comfort Okoye, Elizabeth Dika, Blessing Abdu, & Vashti Hendri. (2024). A 14-Day Mycological Study of the Shel Life of Bread Commonly Consumed Within the Federal Polytechnic, Mubi Community . Journal of Clinical and Metabolism Studies, 5(3). https://africanscholarpub.com/ajcms/article/view/282

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