ISOLATION AND CHARATERIZATION OF FUNGI ASSOCIATED WITH THE SPOILAGE OF CORN

ISOLATION AND CHARACTERIZATION OF FUNGI ASSOCIATED WITH THE SPOILAGE OF CORN

ABSTRACT

Fungi spoilage organisms are silently invading acidifying, fermenting, discoloring, and disintegrating microbes that render corn 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 field (farm) and store 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 general were isolated. Mucor spp occurred with a frequency of approximately 6%, Aspergillus spp 9%, Rhizopus spp15%, Penicillium spp 33% and Fusarium spp. 36%.  Fusarium spp was frequent in occurrence in both samples.

TABLE OF CONTENTS

CHAPTER ONE

1.0        Introduction

1.1    Background of Study

1.2    Statement of the problem

1.3    Aims/Objective of the Study

1.4    Limitation of the Study

1.5    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

3.5.3 Hydrolysis Test

3.5.4 Lipase Activity Test

3.3.5 Fungi Identification

CHAPTER FOUR

4.0        Results

4.1    Identification

4.1.1 Table II:  Cultural and Morphological

Characteristics Identification

4.1.2                  Table III: Spore Formation, Motility and

Biochemical 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

ISOLATION AND CHARACTERIZATION OF FUNGI ASSOCIATED WITH THE SPOILAGE OF CORN