ISOLATION AND IDENTIFICATION OF Aspergillus spp IN BREAD BAKED BYFACTORY IN HONG LOCAL GOVERNMENT AREA OF ADAMAWA STATE,NIGERIA

Abstract

The aim of the experiment was to isolate and identify Aspergillus spp associated with bread spoilage in bread baked by factory in Hong Local Government Area ofAdamawa State, Nigeria. The specific objectives ofthe study are to isolate fungi present in spoiled bread samples, identify the fungal isolates based on their cultural and microscopic characteristics and determine the most predominant fungal species associated with bread spoilage. The study employed an experimental laboratory-based design for the isolation and identification fungifrom spoiled bread samples collected from different locations. Standard microbiological techniques were  used to culture,  isolate, and identify fungal  organisms associated with bread spoilage and the data   obtained were analyzed descriptively.    The results revealed that the fungal isolates obtained from the bread samples were Aspergillus niger  (32%), Aspergillus flavus (20%), Rhizopus stolonifer (24%), Penicillium (16%) and  Mucor species (8%). Also, the microscopic examination using lactophenol cotton blue staining revealed different fungal structures namely septate hyphae with black conidia attached to conidiophores, septate hyphae with rough conidiophores and spherical vesicles, non-septate hyphae with rhizoids and sporangia, brush- like conidiophores with chains of conidia and broad non-septate hyphae with round sporangia for the identified species respectively. The high occurrence ofAspergillus niger had attributed to their ability to  survive  under  varying  environmental  conditions  and  produce  airborne  spores  that  easily contaminate bread during storage and handling. The study recommends that bakery workers should maintain proper personal  and  environmental  hygiene  during  bread production,  cooling,  slicing, packaging, and storage, bread should be stored in cool and dry conditions to reduce fungal growth and prolong shelf life  and also used proper packaging materials,  bakery  equipment and working surfaces should be regularly cleaned and disinfected to prevent contamination by fungal spores and regulatory agencies such as the National Agency for Food and Drug Administration and control should carry out regular inspection of bakeries and bread-selling outlets to ensure compliance with food  safety  standards   and public  awareness  programs  should  be   organized  to  educate  bread producers, vendors, and consumers on the dangers associated with fungal contamination of bread.