ABSTRACT

This study analyses the different conditions that enhances the growth of molds thereby initiating food spoilage and how to better preserve different food products. Evaluation of potency of sabouraud dextrose agar, corn meal agar and temperature on the mycelia growth of common molds were the main parameters used to determine the mycelia extension growth rate of common molds. Samples used in this study were fruit and food product such as groundnuts, yam, onions and oranges obtained from foodstuff sellers in Uselu market, Benin City.  The samples were surface sterilized in 70% ethanol then rinsed in distilled water and dried between sterile Whattman filter paper. Tissue culture technique was employed for isolation, the dried infected tissues were aseptically plated out on antibiotic amended Potato Dextrose Agar (PDA) and incubated at room temperature for 3days, after which pure cultures were obtained by transferring 10mm agar disc from the edge of the 3 days old colony to a fresh potato dextrose agar plate and incubated for 3-5 days. Microscopic examination and morphological characteristics were noted. Mycelia extension growth rate was also evaluated. This experiment revealed the presence of common molds such as Aspergillus flavus, Aspergillus nidulans, Aspergillus niger and Penicillium oxalicum. Penicillium oxalicum showed the highest mycelia growth on SDA at 37˚C and lowest on CMA at 37˚C. This study proves that environmental factors such as temperature affect the microbial growth rate of different moulds.