You have no items in your shopping cart.
ABSTRACT
Bread is one of the staple foods in the world and it is regarded as semi perishable commodity. Usually, the spoilage of bread is due to improper storage and post processing contamination. Fungi associated with the spoilage of bread within the University of Benin Ugbowo Campus and environs were investigated. The bread samples used for this study were collected from different vendors in the University environment and observed daily for spoilage. Twenty bread samples were collected from different shops in the university environment. The culture media used for this experiment was Potato Dextrose Agar (PDA) and plates were incubated at (25 ± 2oC) for 2 – 7 days. The organisms found to be associated with the spoilage of bread were strictly fungal organisms. Aspergillus sp. and yeast cells (Saccharomyces cerevisae) were found to be the cause of bread spoilage and they were isolated and identified based on the cultural and morphological characteristics using the standard keys available.
