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The mycoflora of gari
Author(s) -
Sanni M. Olayinka
Publication year - 1989
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1989.tb02491.x
Subject(s) - mucorales , mucor , rhizopus , penicillium , food science , manihot esculenta , water activity , aspergillus , fermentation , biology , water content , botany , mucormycosis , medicine , geotechnical engineering , pathology , engineering
Mycological studies have been carried out on market samples of gari, a ready‐to‐use staple fermentation product of cassava ( Manihot esculenta cranz ). Commercial and industrial samples were analysed. The moisture contents of samples varied from 7% to 17% while the water activity ( a w ) varied from 0·52 to 0·85 and the pH of samples ranged from 3·9 to 7·26. Several fungi were isolated from the commercial samples while the industrial packaged samples were relatively mould‐free. Moulds isolated were mainly Aspergillus spp., Penicillium spp., and several Mucorales, e.g. Rhizopus sp., Syncephalastrum sp., Mucor sp. and Circinella sp.