ABSTRACT
Fungi spoilage organisms are silently invading acidifying, fermenting, discoloring, and disintegrating microbes that render corn (zea mays) unpalatable and unsafe. Fungi spoilage is caused by two factors, (biotic) living which includes insects, birds, rodents and microorganisms and (non-biotic) non-living which includes temperature, humidity and time. Two samples of spoilt corn, red (treated) and white were taken from the store respectivly for investigation to ascertain the microorganism associated with the spoilage of the corn. Attention was focused on fungi. Different methods were used in the identification and five genera were isolated. Mucor spp occurred with a frequency of approximately 6%, Aspergillus spp 9%, Rhizopus spp 15%, Penicillium spp 33% and Fusarium spp. 36%. Fusarium spp was most frequent in occurrence in both samples.
BACKGROUND OF THE STUDY
Although infrastructure investment is widely seen as a critical engine of economic growth,...
ABSTRACT
The study was designed to find out the “Effect of Human Relations on Organizational Productivity in N...
ABSTRACT
This study was carried out to examine the influence of broadcast media on the moral...
ABSTRACT
The primary aim of this project tilted role of electronic banking in the development of banking industries in N...
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Abstract
This work is centred on an in-depth examination and analysis of the impact of globalization on Nigeria&rs...
BACKGROUND OF THE STUDY
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EXCERPT FROM THE STUDY
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Abstract
This study was carried out to examine moral problems in Nigerian educational institutions usin...