COMPARATIVE ANALYSIS OF FUNGAL GROWTH ON BUTTERED AND UNBUTTERED BREAD

Abstract

Bread is one of the most consumed staple foods in most countries and cultures. It is a good of nutrient such as micronutrients and macronutrients that are essential for human health. In industry, bread possesses a special position both for processing and use as contrasted with other bakery products. The principle elements of bread are flour, water, salt, sugar, shortening and yeast. This study was carried out to isolate and identify fungi that is associated with the spoilage of buttered and unbuttered bread sold in Sokoto metropolis. Two bread samples were purchased at Kure Market (Buttered) and Sokoto State University (Unbuttered). Both samples were purchased and transported to mycology lab for analysis.5.85g of Potato Dextrose Agar (PDA) and 0.1g of streptomycin was weigh and diluted with 150ml of distilled water, melted and Autoclaved at 121oC then timed to 15minutes before bring bringing out the media. The fungi isolated were Aspergillus niger, Aspergillus falvus, and Mucor racemosus. Aspergillus niger (47.4%), Aspergillus flavus (34.2%) have the highest level of occurrence while the Mucor racemosus (18.4%) have the least level of occurrence. Therefore, the study recommended that measures as good hygiene in the bakeries and if necessary complementary post packaging heat treatments or modified atmosphere packaging is the best alternative.