AN ASSESSMENT OF THE ISOLATION AND IDENTIFICATION OF RHIZOPUS FROM DECAYING BREAD

ABSTRACT

The Isolation and Identification of Rhizopus   from a Decaying Bread were conducted.  The black mould used in the practical was collected from bread.  It is allowed to stay in moist environment or at room temperature for 2 to 3 days.  The mould is then inoculated in the nutrient egar (N.A.) incubated and was isolated and view under the microscope for cultural characteristics.
In the experiment a mass of soft, closely woven white, silky threads was observed.  In the microscope examination, non-deptate masses of round black spores, rhizoid.  This characterized by Rhizopus SP. In conclusion, since foodstuff from which the mould is isolated is bread, Rhizopus SP which is more prominent in bread than in any other foodstuff.