IDENTIFICATION OF FUNGI ISOLATED FROM BATHROOMS IN FEMALE STUDENTS’ HOSTEL, UNIVERSITY OF BENIN, BENIN CITY

Fungi are specifically dangerous as they exhibit a significant tolerance to environmental changes and can proliferate under low relative humidity, unlike bacteria. They produce spores that are easily dispersed by air hence they are ubiquitous. The study aimed at identifying the fungal isolates present in the bathrooms located on the three floors of the hostel, University of Benin, Benin City. Samples were collected from the walls of the bathrooms using sterile swab sticks and were identified using standard microbiological techniques. The isolated fungi were Aspergillus nidulans, A. niger, A. tamarii, A. flavus, Candida albicans, Penicillium cyclopium, P. oxalicum, Mucor mucedo, Trichophyton rubrum and Rhodotorula species. From the ground floor bathrooms, Candida albicans (23.40%) were most frequently isolated, Aspergillus nidulans (55.56%) were mostly isolated from the first floor and Mucor mucedo (56.00%) were the most isolated from the second floor. After washing the bathrooms, Mucor mucedo was scarcely isolated from the walls of the bathrooms. The findings were processed statistically using the two-tailed test to detect the significant difference between the groups of means for the fungal counts from each floor. A significant difference (p<0.05) in the fungi isolated before and after washing was found. Isolated fungi from this study are known to be of public health importance hence, strict hygiene practices should be observed by those using the bathrooms.

Effects of Fermentation and Extrusion on the Proximate Compositions and Organoleptic Properties of Sweet Potato (Ipomoea batatas) and Beniseed (Sesamum indicum) Blends

Fermentation and extrusion have been proven to increase the nutritional value of foods by reducing the water-binding capacity of cereal flour. Thus, the effect of fermentation and extrusion on the microbiological qualities, proximate compositions and organoleptic properties of orange flesh potato and beniseed blends were investigated using standard methods. The blended samples were prepared in four combinations (A=100 g sweet potato; B = 70 g sweet potato + 30 g beniseed; C= 60 g sweet potato + 40 g beniseed, D = 50 g sweet potato + 50 g Beniseed) and separated into four batches (i.e. first batch = preconditioned and fermented; second batch = extruded; third batch = fermented and extruded; and fourth batch = unfermented/unextruded). The blended samples were fermented for 72 hours using solid state fermentation. The bacteria isolated include Bacillus subtilis, Lactobacillus plantarum, Lactococcus lactis and Staphylococcus aureus while fungi include Mucor mucedo, Aspergillus niger, Penicillium chrysogenium, Aspergillus flavus, Geotrichum spp, Mucor mucedo and Alternaria alternate. The results of the proximate composition of the fermented and extruded blends showed a significant difference as compared with the unfermented and unextruded blends. The moisture content was highest in fermented extruded 50% sweet potato + 50% beniseed (18.61%) and least in the unfermented unextruded 50% sweet potato + 50% beniseed (4.0%). Fermentation also helps to increase the protein content and the highest was observed in composite bleed containing 50% sweet potato + 50% beniseed which increased from 2.88% to 8.75%. Extrusion also increased the protein content. The highest protein content was observed in the composite blend that was extruded and fermented (18.61). The carbohydrate content was highest in the unfermented unextruded 50% sweet potato + 50 beniseed (84.04%). The crude fat content was highest in the fermented unextruded 100% sweet potato blends (21.50%) and least in fermented extruded 50% sweet potato + 50 beniseed (2.0%). The sensory evaluation of the samples showed a good preference for the fermented-extruded samples. Findings from this research have established that orange flesh potato and beniseed blends can be fermented and extruded to produce food of enhanced nutritional value.

Mycobiota of asparagus vigna seeds (Vigna unguiculata (L.) Walp.) on the south of Western Siberia

Composition of seed mycobiota of 87 accessions of asparagus vigna (Vigna unguiculata (L.) Walp.) from the N. I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR) and the Bioresource Scientific Collection of the Central Siberian Botanical Garden (CSBG SB RAS) UNU No.USU 440534 have been investigated on 2018-2019. Seeds of accessions were grown on the south of Western Siberia (54 ° N lat. 83 ° E) in the unheated plastic film greenhouse and examined for fungal microbiota in the Central Siberian Botanical Garden and Novosibirsk State Agrarian University (Novosibirsk). The seed infestation of micromycetes was determined according to GOST 12044-93 (similar to common beans) using the methods of mycological analysis and the Petri dish moist chambers, also on Chapek and KDA media. The following pathogens were assigned to the permanent inhabitants of mycocenosis of asparagus vigna seeds: Fusarium spp., Mucor mucedo, Penicillium spp., Rhizopus spp., Aspergillus niger, to the occasional – Alternaria spp. Botritis sinerea and Sclerotinia sclerotiorum occur moderately and intermittently in the samples of vigna seeds.The highest frequency of occurrence and infestation of asparagus vigna seeds were found for Aspergillus niger (min-max: 30-100% and 0-100%, respectively), the minimum for Alternaria spp. (0-10%).

Effect of Industrial Paints Effluent on Water Quality and Fungi Associated with Clarias Gariepinus

The paint effluent was collected directly from one paint industry in Lagos from the releasing tank into a sterile bottle, and was transported with the use of ice pack to the laboratory to prevent contamination. Paint effluents contain a complex mixture of chemicals which may have potential threats to biota. The present study was carried out to assess the potential impacts of paint effluents entering the aquatic environment. The concentration of the toxicant was varied into 1.25mls/l, 2.50mls/l, 3.75mls/l, 5.0mls/l and 6.25mls/l into the separate tanks to pollute Claris garipenius. The heavy metals present in the paint effluent were lead (0.34±0.01ppm) and zinc (1.20±0.01 ppm). The volume of water used was 20 litres in the aquaria and concentration of the toxicant was varied into 1.25mls/l, 2.50mls/l, 3.75mls/l, 5.0mls/l and 6.25mls/l into the separate tanks containing the fish. Differences were observed in pH and the BOD5 of the fish water which were monitored for 96hours. There were increases in the fungal population with increase in the treatments of the pollutant. Fungi were isolated from the polluted fish aquaria and parts of the harvested fish. The fungi isolated include; Penicillium italicum, Aspergillus niger, Aureobasidium pullans, Articolospora inflata, Trichosporon sp, Mucor mucedo Rhodotorula rubra Rhizopus stolonifer Candida albicans. The fish water affect the pH, BOD5, fungal loads, fungal types, leads to bioaccumulation of heavy metals in catfish. The overall result of the research requires that care should be taken in discharging the effluent into the water bodies so as to minimise its impact on aquatic organisms.

Filamentous Fungi in Cheese Production

Filamentous fungi play important roles in the production of a variety of cheeses. The most famous are the blue cheeses, such as Roquefort or Gorgonzola, in which Penicillium roqueforti is the principal mold, and the moldy soft cheeses, such as Camembert or Brie, in which production involves Penicillium camemberti. There are also other filamentous fungi associated with certain types of cheeses, such as Mucor spp., Trichothecium roseum, and Fusarium domesticum in Saint Nectaire, Sporendonema casei in Cantal, Salers and Rodez cheeses, Scopulariopsis species in various French and Austrian cheeses, and Mucor mucedo and Mucor racemosus in the traditional Norwegian cheese Gamalost. These fungi are either inoculated on the cheese as a starter culture or stand out in mixed cultures during spontaneous fermentation. This chapter reviews the filamentous fungi used to produce different kinds of cheeses in terms of taxonomy, physiology, ecology, and mycotoxins, and the microbiological or biochemical effects of these fungi on cheese production.

Occurrence and Chemical Synthesis of Apocarotenoids from Mucorales: A Review

Apocarotenoids are metabolites originated by degradation of carotenes through the loss of carbon atoms placed at the side chain of their structure as consequence of oxydative reactions. We present here the first review of apocarotenoids in the fungi mucorales Phycomyces blakesleeanus, Blakeslea trispora and Mucor mucedo. This review is divided into two parts: the first one presents their structures and sources, whereas the second part is dedicated to their chemical synthesis.

Analysis of Soil Mycoprofile of Botanical Garden of Khalsa College, Amritsar, Punjab, India.

The samples used for this study were obtained from different rhizosphere garden soil source. The fungi isolates were Aspergillus spp., Curvularia sp, Cladosporium cladosporioides, Fusarium sp, Fusarium solani, Mucor mucedo, Myrothecium sp., Paecilomyces sp., Phoma sorghina, Rhizopus stolonifer, Sterile mycelium Yeast sp.. and Verticillum spp. Some physiological studies show the range of pH from pH 4.92 in CSSS to pH 8.01 in PLRS sample sources. The soil pH values obtained in this study were near neutral ranges, which favour microbial growth. Various species of fungi were encountered in soil sources including the harmful ones. Hence, fungicides can be applied occasionally on these soils to reduce the fungi load in these areas when necessary.Data obtained in this study is valuable to monitor and protect the environment including agriculture products for sustainable economic development.