Isolation and Characterization of Microorganisms Associated with Bread Spoilage around Clifford University, Ihie, Abia State, Nigeria
Ifeanyi B. Ezea
Department of Biological Sciences, Faculty of Science, Clifford University Owerrinta, Ihie Campus, Abia State, Nigeria.
Ibe-Sharon D. Chiugo
Department of Biological Sciences, Faculty of Science, Clifford University Owerrinta, Ihie Campus, Abia State, Nigeria.
Ngozi B. Ezeugwu *
Department of Library and Information Science, University of Nigeria, Nsukka, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Bread products are among the most important basic foods consumed by people around the world. They are widely recognized as a highly convenient type of food that appeals to all populations, rich and poor, rural and urban. Bread products are vulnerable to a variety of spoilage around the globe. Therefore, the purpose of this study was to isolate and characterize microorganisms associated with bread spoilage in around Clifford University. The microorganisms involved in bread spoilage where isolated using standard microbiological methods where tenfold Serial-dilution was carried out in the samples and inoculated using pour plate technique. The Isolates obtained Includes Staphylococcus sp., Microccus sp, Bacillus sp and Lactobacillus sp ,while the fungi isolated includes white bread mold, Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus and Penicillium sp. The frequency of occurrence varied with environmental conditions and storage duration. The results revealed the presence of both bacterial and fungal contaminants. The study confirms that improper handling and storage of bread significantly promote microbial contamination and spoilage.These findings underscore the need for improved hygienic practices in bread production, packaging, and distribution to minimize spoilage and health risks associated with microbial contamination.
Keywords: Bread, isolation, characterization, microorganisms and spoilage