ABSTRACT

The world is concerned with food safety. This has led to increased interest studying food spoilage fungi. Contamination with moulds causes deterioration of products which affects human and animal health. This study was carried out to determine the variations in the cultural and biochemical (enzymatic) characteristics of fungi isolated from stored corn. Samples were randomly selected and collected from eight (8) farmers and taken to the laboratory.  Using standard procedures, the following parameters were determined namely: cultural, morphological and enzyme activity. The results showed that the fungal isolates were Aspergillus species, Trichoderma species, Penicillium species and Rhizopus species. The enzyme activity of fungi isolates obtained were as follows; Protease activities of Aspergillus sp. ranged from 1.426±0.042 - 1.748±0.023 μml^-1. Rhizopus sp. (1.599±0.018 - 1.990±0.019 μml^-1), Trichoderma sp. (1.364±0.018 - 1.679±0.012 μml^-1) and Penicillium sp. (1.544±0.017 – 1.714±0.013 μml^-1). Amylase activities of Aspergillus sp. ranged from 1.102±0.036 - 1.426±0.049 μml^-1. Rhizopus sp. (1.625±0.054 - 1.790±0.013 μml^-1), Trichoderma sp. (1.516±0.019 – 1.685±0.013 μml^-1) and Penicillium sp. (1.385±0.025 - 1.729±0.029 μml^-1). Lipase activities of Aspergillus sp. ranged from 0.350±0.016 - 0.700±0.012 μml^-1. Rhizopus sp. (0.550±0.013 - 0.700±0.018 μml^-1), Trichoderma sp. (0.550±0.015 – 0.800±0.010 μml^-1) and Penicillium sp. (0.650±0.011 - 0.800±0.012 μml^-1) respectively. This study has shown that maize can be infected by fungi irrespective of storage conditions. Hence, since these storage fungi are very important in causing postharvest yield losses and production of mycotoxins.  Accurate detections and identifications are crucial in order to develop an appropriate management strategy.