ASSESSMENT OF FUNGI IN STORED PAP USING GINGER AS A PRESERVATIVE

Studies on the microbial ecology of fermenting maize was investigated. A good number of microbial strains were isolated from the fermenting sample after 72 hours of fermentation. Several biochemical tests like lactophenol wet mounts, catalase test, oxidase test, citrate test, indole, motility test, spore stain, sugar fermentation test as well as Gram staining were carried out to identify the organisms. From the results 5 bacterial isolates and 3 fungal isolate were obtained. The general of bacterial isolated include Lactobacillus, Micrococcus and Bacillus while the fungi isolate are of the genera; Saccharomyces and Aspergillus. The lactic acid bacteria persisted from 24 hrs to 72 hrs of the fermentation. The biochemical profile of the bacterial isolated indicated that they were responsible for the fermentation souring and off- flavors of the fermenting maize.