ABSTRACT

Characterization of Microorganisms associated with the spoilage of banana was carried out Banana samples used in this study were purchased in different market places within Urnuahia The banana samples were allowed to undergo microbial spoilage after which the samples were collected foi inoculation Pure bacterial isolates were identified using Gram staining and standard biochemical tests while• pure fungal. isolates were identified using Lactophenol cotton blue mount (LPCB). Results obtained indicates that microorganisms associated with spoilage of banana include Streptococcus species, Protus species, Staphyloccoccus aureus, Salmonella species, Aspergillus species and Penicilliurn species. The mean bacterial count on coliform count (CC) was highest (5 2 x lo4cfulg) at Umuariaga sample and least (1 00 x lO5cfu!g) at Ndoro sample The Salmonella Shigella count was highest (5.2 x lo4cfulg) at Umuariaga sample and least (3.1 x lO4cfulg) at Ahiaeke sample. The bacteria count of staphylococcus count (SC) was highest (6.2 x lo4cfulg) at Gate 6 sample and least (3.2 x 1 04cfu/g) at Umuariaga sample. The counts was highest on nutrient agar (1.76 x lO5cfulg) at Ahiaeke sample and least (1.25 x 105cftilg) at Umuariaga sample. The fungal count was highest (7.2 x lO4cfulg) at Gate 6 sample and least (1.01 x lO5cfu!g) at Ndoro sample. The fruits were stored in different ways. The results obtained shows that fruits stored in refrigerator gave a longer time (6 days) before initiation of ripening. While the ones stored in polythene bag spoilt just in one day. This shows that storing banana at high temperature increases the rate of growth of bacteria and fungi.