Abstract
Global concern about food safety has led to increased interest in the study of food-spoilage fungi. Contaminated food affects human and animal health when such food items are consumed. This study was carried out to determine the fungi associated with stored corn in a bid to establishing their possible role in deterioration of corn. Using standard procedures, these fungi were isolated: Aspergillus, Trichoderma, Penicillium, and Rhizopus species. Results revealed the production of enzymes (protease, amylase, and lipase) by the fungi. The activity of these enzymes could play a role in the spoilage of corn by the fungi. In addition, the isolated fungi are known to be associated with postharvest yield losses in stored produce as well as producing toxins. Therefore, the data presented will help in choosing postharvest practices that will reduce contamination by these fungi. Protease activity values of the isolates ranged from 1.426±0.042 – 1.748±0.023µml-1 (in Aspergillus sp.), 1.599±0.018 – 1.990±0.019µml-1 (in Rhizopus sp.), 1.364±0.018 – 1.679±0.012µml-1 (in Trichoderma sp.) and (1.544±0.017 – 1.714±0.013 μml-1 (in Penicillium sp.). Amylase activity was highest in Rhizopus (1.625±0.054 – 1.790±0.013 μml-1), followed by Penicillium sp and lowest in Aspergillus sp. Lipase activity was highest in Penicillium and lowest in Aspergillus. The detection and identification of fungi are crucial to developing appropriate management strategies for stored corn. Postharvest losses due to these fungi will lead to reduced income for the farmers.
Highlights
The world is concerned with food safety and this has enhanced interest in fungi and subsequently, food spoilage (Chilaka et al, 2012)
The isolated fungi are known to be associated with postharvest yield losses in stored produce as well as producing toxins
Aspergillus species had the highest percentage occurrence of 40.3% followed by Penicillium (29.57) while Rhizopus had the least (7.53).The highest colony forming units (CFU) value was found in Aspergillus and the least, in Rhizopus
Summary
The world is concerned with food safety and this has enhanced interest in fungi and subsequently, food spoilage (Chilaka et al, 2012). Field fungi invade maize and produce toxins before harvest or before the grains are threshed, and can develop under high relative humidity of over 80 %, with moisture content of 22 % to 33 % and a wide range of temperature (10 ± 35 °C). These fungi usually die out in storage, but some can live under storage conditions, cause significant damage, reducing the yield and quality, especially in warm humid climates (Dutton et al, 2013). It has been reported by Mohale et al (2013) that storage fungi contribute to loss of more than 50 % of maize grain in tropical countries, and ranks second after insects as the major cause of deterioration and loss of maize
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
