ISOLATION AND IDENTIFICATION OF BACTERIA & FUNGI FROM SPOILD VEGETABLE SAMPLE

Author (s) : R.Selvabharathi, S.Chandralekha & T.Devi, D.Jeevithra

---

Abstract :
Bacteria is the major and important factor for vegetable spoilage. They will survive in suitable temperature with the presence of food and water, which caused changes in the appearance colour and smell of the vegetables. After harvest vegetables or obtain spoiled by a wide variety of microorganisms including many bacterial and fungal species. Cabbage was the most frequently contaminated vegetables 69, 71.9% followed by carrot 35 , 56.5%. Four species of bacteria where detected E.Coli being that commonest bacterial contaminate of vegetables 109 31.4%. Some of the primary culprits and air,moisture, light, temperature and microbial growth. microorganisms such as bacteria yeast and molds Need Water and nutrients for growth energy and reproduction. In every year nearly 40% of all fruit and vegetables are wasted from the over all global production.

Keywords : Bacteria, food and water, contaminated vegetables, air,moisture, light, temperature

Conference Date : 30/08/2019

Pages : 352

Paper ID : 19343