ISOLATION, IDENTIFICATION, AND CHARACTERIZATION OF FUNGAL ORGANISMS ASSOCIATED WITH CORN SPOILAGE

Maize (Zea mays) is a major staple crop in Nigeria, widely used for human consumption, livestock feed, and industrial purposes. This study was conducted to isolate, identify, and characterize fungal organisms associated with maize spoilage. A total of twenty (20) maize samples, comprising ten yellow maize and ten white maize samples, were purchased from Elele Market, Rivers State, Nigeria. The samples were stored under ambient conditions to promote fungal growth before microbiological analysis was carried out. Fungal isolation was performed using Potato Dextrose Agar (PDA), while identification was based on cultural, morphological, and microscopic characteristics using lactophenol cotton blue staining. The fungal load varied among the maize samples, with yellow maize generally showing higher fungal counts than white maize.  A total of four fungal genera were isolated and identified: Aspergillus spp, Penicillium spp., Rhizopus spp., and Mucor spp. Percentage occurrence was used to determine the distribution of the fungal isolates. Aspergillus niger (28.89%) recorded the highest percentage occurrence, followed by Aspergillus flavus (24.07%), Penicillium (19.26%), while Mucor spp. (12.59%) had the lowest occurrence. The predominance of Aspergillus species indicates that maize sold in the study area was highly susceptible to fungal contamination, which may reduce grain quality and pose potential health risks due to possible mycotoxin production. The study concludes that maize sold in Elele Market can easily be contaminated with spoilage fungi and recommends proper drying, hygienic handling, suitable storage conditions, and regular microbiological monitoring to minimize fungal contamination and ensure the safety and quality of maize for human consumption.