Isolation and Identification of Microorganisms Associated with Pap and Stored Corn Starch

Abstract

This study isolated and identified microorganisms associated with pap and stored corn starch. This was done to help portray spoilage microorganisms associated with stored corn starch and pap. The study was achieved through laboratory analysis of pap sample and stored sample over a period of 7days. Result obtained shows that the pap samples are contaminated with bacteria. The profile of bacteria evaluated shows an increasing trend over the retention period with isolates of bacteria such as Pseudomonas sp., Bacillus sp and Lactobacillus sp. which are not entirely eliminated when prepared in heat (pap). The isolation of fungi from the pap samples revealed that it could serve as a means for the transmission of potentially pathogenic microorganisms. However, fungi isolates such Rhizopus sp. and Aspergillus sp. was not present in pap due to the fact that they are mesophilic fungi and cannot survive at temperature ranges above 60OC. Comparison of samples showed that pap preparation is an efficient technique for elimination of fungi but significantly ineffective in complete elimination of bacteria. It can therefore be concluded that cooking of pap does not entirely eliminate pathogenic microbes and hence caution should be taken in pap consumption.