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Isolation and Characterization of Fungi Associated With the Spoilage of Corn (Zea mays)

Onyeze Rosemary C 1, Udeh Sylvester M C 2, Akachi Benedict O 1, and Ugwu Okechukwu P C 2
1 Department of Science Laboratory Technology, Institute of Management and Technology (IMT), Enugu, Nigeria.
2 Department of Biochemistry University of Nigeria, Nsukka, Enugu State Nigeria.
Abstract—Fungi spoiling organisms are silently invading, acidifying, fermenting, discolouring, and disintegrating microbes that render corn ( Zea mays ) unpalatable and unsafe for human consumption. Fungi spoilage is caused by two factors, (biotic) living which includes insects, birds, rodents and microorganisms and (non-biotic) non-living which includes temperature, humidity and time. Two samples of spoilt corn, red (treated) and white were taken from the store and field respectively for investigation in order to ascertain the fungi that were associated with the spoiling of the corn. Different methods were used in the identification and five genera were isolated. The frequency of occurrence for the fungi isolates were Mucor spp 6%, Aspergillus spp . 9%, Rhizopus spp . 15%, Penicillium Spp . 33% and Fusarium Spp. 36%. Fusarium spp. had the highest frequency and was the predominant fungus.

Index Terms—Zea mays , Fungi, Spoilage organisms, Biotic and abiotic factors

Cite: Onyeze Rosemary C, Udeh Sylvester M C, Akachi Benedict O, and Ugwu Okechukwu P C, "Isolation and Characterization of Fungi Associated With the Spoilage of Corn (Zea mays)," International Journal of Pharma Medicine and Biological Sciences, Vol. 2, No. 3, pp. 86-91, July 2013.
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