Abstract:
Banana fruits are staple food source for millions of people worldwide which has led to an
increased global demand for the fruit. However, they are susceptible to various forms of
deterioration which is often attributed to the activity of microorganisms, including bacteria,
fungi and yeasts, which can cause various types of spoilage, such as discoloration, texture
changes, off flavors, etc and can lead to post-harvest losses. This study was carried out to isolate
and identify microorganism associated with the deterioration of bananas fruits. A total of 4
samples were examined for fungal and bacteria species by serial dilution, inoculation and
cultured on Nutrient agar and Sabouraud Dextrose Agar respectively. Both cultured plates were
incubated at 370c for 24 hours and at 28 ±1°C for five days, and sub cultured respectively.
Macroscopic and microscopic examination of the fungal species was conducted, and
morphological features were studied and used for fungal identification by comparison with a
standard fungal identification guide. Morphological examination, Gram staining and
biochemical test were also conducted to identify bacteria species. The bacteria count ranged
from 4.5 x 105 to 1.21 x 106 CFU/ml indicating higher amounts of bacteria population in the
spoilt samples. Fusarium spp, Rhizopus spp and Candida spp were the most isolated fungi from fresh
banana fruits with an occurrence of (2)25% while Aspergillus flavus and Candida spp were the least
isolated with an occurrence of (1)12.5%. Aspergillus fumigatus, Rhizopus spp, Mucor spp and
Candida spp were the most isolated fungi from spoilt banana fruits with an occurrence of (2)20%
while Fusarium spp and Aspergillus flavus was the least isolated with an occurrence of (1)10%.
Staphylococcus aureus and Streptococcus pyogenes were the least isolated bacteria from fresh banana
fruits with an occurrence of (1) 25% while Escherichia coli was the most isolated with an
occurrence of (2) 50%. Staphylococcus aureus and Streptococcus pyogenes were the least isolated
bacteria from spoilt banana fruits with an occurrence of (1) 25% while Escherichia coli was the
most isolated with an occurrence of (2) 50%
