International Journal of Biotechnology and Microbiology

International Journal of Biotechnology and Microbiology


International Journal of Biotechnology and Microbiology
International Journal of Biotechnology and Microbiology
2022, Vol. 4, Issue 1
Fungal contamination and mycotoxins detection in some selected indigenous fermented foods of northern, Nigeria

Rabiu Ibrahim, Ogbonna C I C, Abigail Ogbonna

A research was carried out on the species of fungi associated with indigenous fermented foods commonly consumed in some selected states of Northern, Nigeria. Samples of indigenous fermented foods were collected using random sampling techniques from three different States in Northern, Nigeria. Three samples each of locally fermented foods (dry meat, dry fish, Iru-dadawa, cassava flour and pap-ogi) were collected from three States within the study areas. The experimental samples were plated out on Malt Extract Agar (MEA) using 30 culture plates for each sample. The resultant culture plates were then incubated at room temperature 250C for the isolation of different fungal species. The incubated culture plates were examined after 4-7 days for the development of fungal species. Moreover, the culture plates were re-examined after 14 days for the appearance of additional fungal species. Result of fungal counts from the indigenous fermented products ranges between 13.22x106 cful/ml, to 6.44x103cfu/ml. A total of thirteen species of fungi were isolated from the indigenous fermented foods. Aspergillus spp were found in all the indigenous fermented products and Rhodotorula spp is the least. This study shows that Aspergillus spp is the most predominant fungal species in the indigenous fermented products. Different types and levels of mycotoxins were also detected and determined appropriately using mycotoxin testing kits.
Download  |  Pages : 74-76
How to cite this article:
Rabiu Ibrahim, Ogbonna C I C, Abigail Ogbonna. Fungal contamination and mycotoxins detection in some selected indigenous fermented foods of northern, Nigeria. International Journal of Biotechnology and Microbiology, Volume 4, Issue 1, 2022, Pages 74-76
International Journal of Biotechnology and Microbiology