Nature of Tomatoes Microflora under Storage

Ajayi, A. O. (2012) Nature of Tomatoes Microflora under Storage. American Journal of Experimental Agriculture, 3 (1). pp. 89-101. ISSN 2231-0606

[thumbnail of Ajayi_312012AJEA2177.pdf] Text
Ajayi_312012AJEA2177.pdf - Published Version

Download (275kB)

Abstract

Aims: The aim of this study is to determine microbial load of tomatoes including microbial species it constitute under storage with particular reference to raw and canned tomatoes.

Study Design: Random sampling of Tomatoes, from selected sources in Ondo State, Nigeria.

Place and Duration of Study: Sample: Akungba-Akoko and some communities in Ondo State. Analysis at Microbiology Laboratory, Adekunle Ajasin University, Akungba-Akoko. August, 2011 to July, 2012.

Methodology: Pour plate techniques were used to enumerate microbial load of the samples. Discrete isolated colonies from these sources were sub-cultured using streak plate method to get purified cultures for the study. The bacterial isolates were Gram stained while fungal species were examined using lactophenol cotton blue stain. Standard microbiological methods were subsequently used to identify the tomatoes microflora.

Result: The bacterial load observed during the study ranged from 1 x 105 in CT3 to 38 x 105 in CT2 which are the canned sample sources. Similar range of 10 to 21 cfu/mL was recorded for the raw tomatoes. Microorganisms generally encountered include eight bacteria species such as, Leuconostoc Species, Pediococcus species, Staphylococcus species, Planococcus species, Micrococcus Species, Bacillus Species, Streptococcus species and Clostridium species. Similarly, three fungal species were encountered during the study. These include Saccharomyces species, Aspergillus species and Neurospora species.

Conclusion: The microbial load and isolates from raw (local) tomatoes sources are at close range to those isolated from the canned tomatoes sources which still shows the natural protective lactic acid components of this food source. Exposure of canned tomato to air gives room for deterioration by microorganisms as shown in this study. So, both raw and canned tomato should be well protected from contaminants to limit proliferation of spoilage organisms coupled with improvement of canning Technology. Similarly, the nature of microorganism encountered can be used to determine some food preservation systems in the study area

Item Type: Article
Subjects: West Bengal Archive > Agricultural and Food Science
Depositing User: Unnamed user with email support@westbengalarchive.com
Date Deposited: 28 Jun 2023 05:01
Last Modified: 20 Sep 2024 04:16
URI: http://article.stmacademicwriting.com/id/eprint/1133

Actions (login required)

View Item
View Item