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ABSTRACT
Cassava is one of the major stable food in Nigeria, during cassava processing into garri and fufu, three major waste streams are generated including liquid (cassava mill effluents), solid (cassava peels and seivates), and gaseous emissions (associated pollutant gases generated during frying and other emission from the processing environment). This study is aimed at evaluating the fungal community associated with discharged cassava whey. Cassava whey were randomly obtained from five different cassava processing factories in Benin City. The physico-chemical analysis was determined using the Association of official analytical chemists (AOAC) protocol, the fungal assessment was carried out using the culture based identification method while the antibacterial activity of fungal isolates against E. coli was achieved through the agar well diffusion method.
The pH value is from the range of 6.93 ± 0.021 to 6.06 ± 0.00 while the total titreable acidity from 0.3241 ± 0.15 to 0.5834 ± 0.04. The fungal count from 4.5 ± 0.71 – 19.5 ± 1.41 in Oluku and Ekosodin 1 cassava factories respectively. The fungal isolates identified were yeast cell, Fusarium sp., Aspergillus niger, Aspergillus flavus and Mucor sp. The isolates were further used to determine the antagontic efficacy aganist Gram negative bacteria which is E.coli 838 and E.coli 848. The yeast showed the highest zone of inhibition against E. coli isolates while Aspergillus flavus displayed the lowest zone of inhibition.
These study shown that the cassava whey obtained have a potential mycotoxin fungal isolates that can inhibit some species of Gram negative bacteria.
