Mycoflora and Aflatoxin Levels in Stale Retailed Pepper Sold in Abeokuta Nigeria

Fungi constitute a major problem in the production, storage and processing of agricultural products, recent concern about the consumption of stale retail pepper in Abeokuta necessitated the need to determine the fungal population and also to quantify Aflatoxin produced by the fungi. Fungi species were isolated from 20 pepper samples (Capsicum annum) bought from different markets in Abeokuta using standard microbiological procedures and High Performance Liquid Chromatography (HPLC) was used to quantify the aflatoxin present. Isolated fungi were Aspergillus flavus (55%), Mucor sp (10%), Sacharomyces cerevisiae (20%), Aspergillus fumigatus , Rhizopus sp and Penicillium sp (5%) respectively. Results shows that fourteen of the pepper samples had no detectable aflatoxin and the aflatoxin content in the remaining six samples was 23ng/kg, 18 ng/kg, 15 ng/kg, 9 ng/kg, 6 ng/kg and 2 ng/kg,. five of these samples had aflatoxin content above the European Union maximum tolerance level of 5ng/kg. The presence of toxin producing Aspergillus flavus capable of causing food poisoning raises concern over public health risks that may be associated with the consumption of stale pepper. Keywords: Aflatoxin, Fungal contamination, Capsicum annum, stale foods, High Performance Liquid chromatography, public healt

Mycoflora and mycotoxins in kolanuts during storage

The mycoflora, levels of afllatoxins and the presence of ochratoxin A and zearalenone in nuts of Cola acuminata and C. nitida were determined immediately after curing and after 3, 6 and 9 months of storage in leaf-lined baskets. Five field fungi and 11 storage fungi were isolated. Aspergillus, Penicillium and Fusarium were the predominant genera. None of the target toxins was detected immediately after curing. Increasing quantities (5 to 160 ppb) of each of the aflatoxins B1, B2, G1 and G2 were recorded as from the 3rd month while zearalenone and ochratoxin A were detected only after the 6th and 9th month, respectively

OPTIMISATION OF BREVIBACTERIUM, BACILLUS AND PSEUDOMONAS SPECIES FOR PRODUCTION OF LIPASE USING TOBACCO SEED OIL AND OLIVE OIL AS SOLE CARBON SOURCES

This study considered the optimization of cultural conditions for enhanced lipolytic enzyme activities amongst 4 bacterial Isolates. (Soil samples from different oil-impact soil areas in Ogun -State Nigeria were obtained with soil auger and transported the Biotechnology Laboratory of Federal Institute of Industrial Research Oshodi, Lagos-Nigeria. Soil was subjected to Microbiology studies such as Primary Isolation. Pure cultures obtained test using tributyrin agar, Lipase - hyper producing bacterial Isolates were identified using biochemical tests and Molecular biology tools (Polymerase chain reaction and gene sequencing) out of a total of 11 bacterial Isolates, 4 bacterial Isolates identified as hyper-pro-ducers were Isolate H (Bavibacillus brevis strain HK 544), Isolate A (Pseudommas aeruinosa strain WES 2), Isolate B (Bcillus megaterium strain WH 13), and Isolate F (Bacillus subtilis BS 01) changes in PH of culture/production medium showed that pH 7.0, favoured the Lipase production in Bacillus subtilis (Isolate F) and Pseudomonas aeruginosa (Isolate A) while pH values of 8.0 favoured Lipase production in Isolate H (Brevibacillus brevis). Variation in temperature showed that the 4 bacterial strain responded best to Mesophilic PH ranges from 25 oC- 40 oC. The optimal Nitrogen source as identified in the study was KNO3 and NH4 No3 at higher concentrations (6 g/C). In comparison, Tobacco seed oil (TSO) competed favorably as carbon source with Olive oil as activities of Lipase from the 4 bacterial Isolates ranged from 8.0 - 28.0 units. The use of lesser known oilbased carbon source like Tobacco seed oil has shown a lot of value addition in terms of commercial value.</jats:p

Mycoflora and Aflatoxin Levels in Stale Retailed Pepper Sold in Abeokuta Nigeria

Fungi constitute a major problem in the production, storage and processing of agricultural products, recent concern about the consumption of stale retail pepper in Abeokuta necessitated the need to determine the fungal population and also to quantify Aflatoxin produced by the fungi. Fungi species were isolated from 20 pepper samples (Capsicum annum) bought from different markets in Abeokuta using standard microbiological procedures and High Performance Liquid Chromatography (HPLC) was used to quantify the aflatoxin present. Isolated fungi were Aspergillus flavus (55%), Mucor sp (10%), Sacharomyces cerevisiae (20%), Aspergillus fumigatus , Rhizopus sp and Penicillium sp (5%) respectively. Results shows that fourteen of the pepper samples had no detectable aflatoxin and the aflatoxin content in the remaining six samples was 23ng/kg, 18 ng/kg, 15 ng/kg, 9 ng/kg, 6 ng/kg and 2 ng/kg,. five of these samples had aflatoxin content above the European Union maximum tolerance level of 5ng/kg. The presence of toxin producing Aspergillus flavus capable of causing food poisoning raises concern over public health risks that may be associated with the consumption of stale pepper.&#x0D; Keywords: Aflatoxin, Fungal contamination, Capsicum annum, stale foods, High Performance Liquid chromatography, public health</jats:p