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Study On Identification and Isolation of Rhizopus From Decaying Bread

This study aims to isolate and identify the fungus Rhizopus from decaying bread. Bread is often spoiled by fungi such as Rhizopus nigricans and Mucor stolonifera, commonly known as bread mold. The objectives are to characterize fungal contaminants from decaying bread in order to increase knowledge about Rhizopus and make people aware of the health risks of eating moldy food. Samples of moldy bread will be collected from vendors and cultured on agar plates to isolate and identify the fungal species using morphological characteristics. The expected timeline is 2 months to complete literature review, sampling, testing, identification and reporting.

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Manish Jha
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247 views10 pages

Study On Identification and Isolation of Rhizopus From Decaying Bread

This study aims to isolate and identify the fungus Rhizopus from decaying bread. Bread is often spoiled by fungi such as Rhizopus nigricans and Mucor stolonifera, commonly known as bread mold. The objectives are to characterize fungal contaminants from decaying bread in order to increase knowledge about Rhizopus and make people aware of the health risks of eating moldy food. Samples of moldy bread will be collected from vendors and cultured on agar plates to isolate and identify the fungal species using morphological characteristics. The expected timeline is 2 months to complete literature review, sampling, testing, identification and reporting.

Uploaded by

Manish Jha
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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STUDY ON IDENTIFICATION AND ISOLATION OF

RHIZOPUS FROM DECAYING BREAD


INTRODUCTION

• BACKGROUND OF THE STUDY


 The scientific names of the fungi that grow on bread are ; Rhizopus Nigricans and Mucor stolonifera (Banwart, 2004).
 Both are commonly reffered to as “bread mold”.
 Rhizopus forms a mass of soft, closely woven white silky threads known as a mycelium which is the vegetative part of the
fungus.
 The mycelium consists of three sorts of hyphae as stolons which grow horizontally on the substrate (bread), rhizoid or root
like hyphae and sport Angiophores.
 The common bread mold (Rhizopus) finds new bakery items by means of air-born spores.
• STATEMENT OF PROBLEM
 Bread is mostly spoiled by fungi.
 The spoilage of bread due to decay, limit it’s availability to consumers and causes economic waste.
• OBJECTIVES OF THE STUDY
 To isolate and identify bacterial contaminants from bread decay.
 To isolate and characterize fungal contaminants from bread decay.
• SIGNIFICANCE OF STUDY
 Helps in the acquisition of the knowledge of Rhizopus from bread decay and fungi associated in the bread decay.
 Makes people aware of eating mold food because people eating moldy food may suffer allergic reactions and respiratory
problems.
• LIMITATIONS OF THE STUDY
 This study is simply a partial requirement of B. Sc (microbiology) programmed.
 This work is limited to viable microorganism present in the bread decay only.
• METHODOLOGY
 Bread from different vendors should be purchased for the study.
 Then the sample collected should be transported in a sterile polyethylene bag to the laboratory for analysis.
 The black mold collected from the bread should be allowed to stay in moist environment or at room temperature for 2-3 days.
 The mold should be then inoculated in the nutrient agar (N. A.) incubated and should be isolated and viewed under the
microscope for cultural characteristics.
 The culture media used for this experiment is :
 Sabouraud Dextrose Agar (SDA)- SDA is known to support the growth of only fungi orgamnisms.
 Potato Dextrose Agar (PDA)- PDA is used for the cultivation of fungi which is a general purpose medium for yeast and
molds that can be supplemented with acid or antibiotics to inhibit bacterial growth.
• EXPECTED TIME
 The expected time period for this project is 2 months i.e Mangsir to Magh.
 In this period of time further literature review, sample collection, test of sample, culture, study, identification and report
preparation will be completed and submitted.
• EXPECTED BUDGET
The expected budget for the study are :

S.N PARTICULARS Expenses (NRs)


1 Chemical and Reagents 1500
2 Sample collecting container 500
3 Report writing 2000
4 Gloves, masks and safety measures 1000
5 Transportations 500
Total 5500
• REFERENCES
Alexander, M. 1999. The Mycoflora of Corn Silage. Journal of Veterinary Medicine. Vol 23. No. 1. pp. 57. Banwart, G. J.
2004. Basic Food Microbiology. A Westport Publication. pp. 505-544. Hocking, A. D. 2008. Mold and Yeast Associated with
foods of Reduced Water Activity. Ecological Interactions. In: Seow, C. C (Ed), Food Preservation by Moisture Control. Elsevier,
London pp. 57-72.

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