Molecular Identification of Fungi Isolated from Selected Varieties of Low Postharvest Physiologically Deteriorated Cassava (Manihot esculenta Crantz) | Chapter 6 | Research Advances in Microbiology and Biotechnology Vol. 3

 The use of microscopic technologies to further expanciate on the form-based taxonomy of fungi helps in the distinction of fungal species and sorts. The study investigated the properties of microorganisms private from high quality cassava flours presented from low postharvest physiologically deteriorated (PPD) cassava utilizing molecular labeling. Wholesome five varieties of cassava were secondhand out of which four differences were of yellow-fleshed low PPD cassava while individual variety was of high PPD. The cassava ancestries were subjected whole operations to a degree peeling, washing, grating, important, pulverization and were dried without any delay dryer at 120°C for 8 minutes and subsequently ground into flour accompanying cyclone hammer mill bearing a screen size of 250 µm apertures. The excellence cassava flour presented was tested for total viable fungal and bacterial count; fungi private have been further distinguished and identified using microscopic techniques. Characteristic fungal counts got were subjected to analysis of difference (ANOVA) using Statistical Package for Social Sciences (SPSS tale 25.0) and significant method were separated applying Duncan Multiple Range Test. The unique and identified animal as revealed by the DNA results are Saccharomyces cerevisiae, Aspergillus oryzae, Aspergillus niger, Rhizopus stolonifera, Penicillium sp, Aspergillus oryzae and Rhizopus microsporum. Aspergillus niger’ is eminent to be reliable for application in labors (production of enzymes such as amylases, lipases, celluloses, xylanases and proteases), healing and agricultural use. Total reasonable bacterial count and fungal count of the high quality cassava flours prepared from IITA-TMS-IBA-011368, IITA-TMS-IBA-070593, IITA-TMS-IBA-011412, IITA-TMS-IBA-011371 and TMEB 419 cassava assortments were within the allowable limit of the microbial load of food allowed for human devouring according to the Standard Organization of Nigeria and Codex Alimentarius.

Author(s) Details:

J. P. Alimi,
Nigerian Stored Products Research Institute, P.M.B. 5044, Onireke, Dugbe, Ibadan, Oyo State, Nigeria.

S. A. Ahemen,
Akperan Orshi Polytechnic, Yandev, P.M.B.-181, Gboko, Benue State, Nigeria.

J. O. Alimi,
Department of Microbiology, P.M.B. 1, University of Ibadan, Oyo State, Nigeria.

D. A. Balogun,
Nigerian Stored Products Research Institute, P.M.B. 5044, Onireke, Dugbe, Ibadan, Oyo State, Nigeria.

O. A. Oke,
Nigerian Stored Products Research Institute, P.M.B. 5044, Onireke, Dugbe, Ibadan, Oyo State, Nigeria.

Please see the link here: https://stm.bookpi.org/RAMB-V3/article/view/9764