ISOLATION AND IDENTIFICATION OF RHIZOPUS FROM DECAYING BREAD

ABSTRACT

Bread is a commonly consumed food in Nigerian diet principally because of its ready ix availability and relatively cheap cost compared to other bakery products. This study was aimed at isolation and identification of the fungal organism responsible for the spoilage of bread in Benin metropolis, Edo State, Nigeria. The microbial quality of some bread sold at different outlets was assessed. Five different brands of commercial bread were purchased and analyzed in the laboratory using standard laboratory methods. The sample recorded total fungal count ranged from 7.0x104±2.00 (cfu/g) to 1.8x105±1.00 (cfu/g). After cultural and morphological characterization, Rhizopus stolonifer, Rhizopus oryzae, Rhizopus arrhizus, Rhizopus lyococcus, were the fungal isolated. The results showed that many of the breads were contaminated by microorganisms that have public health implications. Therefore, the attention of the government agencies is needed to ensure that adequate hygiene is maintained during preparation, processing, storage and distribution of bread to produce high quality products that will not pose a health risk to the consumers.