Anka SA¹*, Karaye IU¹, Fardami AY², Ibrahim UB², Hamza A³ and Abubakar L¹

¹Department of Biology, Faculty of Chemical and Life Sciences, Usmanu Danfodiyo University, Sokoto, Nigeria
²Department of Microbiology, Faculty of Chemical and Life Sciences, Usmanu Danfodiyo University, Sokoto, Nigeria
³Department of Environmental Biology, Shehu Shagari University of Education, Farfaru Sokoto, Nigeria

*Corresponding Author: Anka SA, Department of Biology, Faculty of Chemical and Life Sciences, Usmanu Danfodiyo University, Sokoto, Nigeria.

Received: June 15, 2023; Published: October 16, 2023

Abstract

Determination of bacteria and fungi in spoilt watermelon (Citrullus lanatus) and mango (Mangifera indica) sampled from two locations on varied coordinates in Sokoto state was done using standard procedures. The samples were mashed and serially diluted: the third and fourth dilution factors were cultured on Potato Dextrose Agar (PDA) and Nutrient Agar (NA) respectively and incubated aerobically at room temperature for 24 hours for bacteria and 5 days for fungi at 30oC. The pure cultures obtained were identified morphologically and biochemically. Investigations revealed that these fruits were infected with eleven bacterial and four fungal species. Watermelon fruits from Shagari dam site (latitudes 12o37-12o39 north; longitudes 4o59-5o14 east) had more bacterial isolates, out of which M. luteus was the predominant (17.39%). Also, mango fruits from Goronyo dam site (latitudes 13.53844o or 13o32 north; longitudes 5.94823o or 5o57 east) had more bacteria, out of which Bacillus megatarium was predominant one (17.39%). The bacterial composition indicated higher presence of Staphylococcus spp (4 species) and Bacillus spp (3 species) over Pseudomonas, Micrococcus and Escherichia (1 species each). Fungi determination showed that Aspergillus spp were the most prevalent (4 species) with A. niger having greater proportion (40%) and Saccharomyces cerevisiae had the lowest proportion (13.30%). This study recommends improved fruit handling, little or non-exposure of fruits to diseased or contaminated surfaces; and use of disease resistant cultivars in order to reduce spoilage by microorganisms and microbial infections to humans.

Keywords: Determination; Microorganisms; Exposure; Biochemical; Morphological; Mango; Watermelon; Sokoto

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Citation

Citation: Anka SA., et al. “Biochemical and Morphological Determination of Bacteria and Fungi in Spoilt Mango and Watermelon Fruits in Sokoto State, Nigeria".Acta Scientific Microbiology 6.11 (2023): 08-15.

Copyright

Copyright: © 2023 Anka SA., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.