Download Tag: FUNGI ASSOCIATED

CHAPTER ONE INTRODUCTION Fish is highly nutritious with high protein content. However, it is a suitable medium for growth of microorganisms, if poorly processed (Oparaku and Mgbenka, 2012). The growth of microorganisms and other non-microbial activities such as lipid oxidation contribute to the deterioration of fish products (Martin, 2010). An increase in the ambient temperature triggers favourable conditions for microorganisms to thrive, which reduces the quality of fish and its ...

ABSTRACT Fungi associated with the spoilage of cocoyam (Colocasia esculenta) during storage at ambient temperature (28+20c) was investigated in this study. This was done by cutting the damaged portion of the cocoyam tubers and blend with diluents (water) to have even distribution of the microorganism and ensure ease of plating out. This done with the sample and inoculation was done from the 4th test tube on SDA medium and incubated ...