ISOLATION, IDENTIFICATION 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 (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.
TABLE OF CONTENTS
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
3.5.3 Hydrolysis 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
LIST OF TABLE
i. Cultural and Morphological Characteristics Identification
ii. Spore Formation, Motility and Biochemical Identification
iii. Frequency of visible colonies
iv. Figure I: Histogram of Isolate Frequency
v. Figure II: Culture Plates of Fungi Isolates
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).
