EXPLORING FUNGAL DIVERSITY: ISOLATION AND CHARACTERIZATION FROM SPOILED FRUITS
Keywords:
Fungal diversity, spoiled fruits, characterizationAbstract
This study delves into the fungal diversity present in spoiled fruits through isolation and characterization methods. Spoiled fruits serve as a rich source of fungal species, contributing to food spoilage and potential health hazards. By isolating and characterizing fungal species from spoiled fruits, this research aims to elucidate the diversity, distribution, and potential pathogenicity of fungal contaminants. Various isolation techniques, including culturing on selective media and molecular identification methods, were employed to isolate fungal strains from a diverse range of spoiled fruits. Subsequently, the isolated fungal strains were characterized using morphological, biochemical, and molecular techniques to identify species and assess their physiological and genetic characteristics. Key findings shed light on the diverse fungal communities associated with fruit spoilage, highlighting common genera and potential contaminants. Insights from this study contribute to a better understanding of fungal diversity in food ecosystems and inform strategies for mitigating food spoilage and ensuring food safety.
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Copyright (c) 2021 Adesina Chukwu
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