'' '' Fungal Contamination of Some Common Spices
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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles                      Volume : 11, Issue:3, March, 2022

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2022.11(3): 232-236
DOI: https://doi.org/10.20546/ijcmas.2022.1103.028


Fungal Contamination of Some Common Spices
S. K. Shiva Rani*, D. Sai Kumari iD and Neeti Saxena
Department of Botany, University College for Women, Koti, Hyderabad, India
*Corresponding author
Abstract:

Spices form an integral part of our daily diet, medicine, religious rituals, cosmetics and perfumery. Ajowan, black pepper and fennel are extensively used spices in India. Spices are exposed to microbial contamination during pre, post-harvest and storage period. Seed Mycoflora not only deteriorate the quality of spices but also increase the mycotoxin contamination. Tropical countries like India suffer the losses mainly due to storage fungi. The present investigation deals with the isolation and identification of fungi associated with the ajowan, black pepper and fennel. Seed borne fungi was isolated by employing agar plate technique from both unsterilized and surface sterilized test seed samples. Total 26 fungal species were isolated from the test spices. Seven fungal species viz. Alternaria alternata, Aspergillus flavus, Aspergillus niger, Curvalaria lunta, Mucorsp, Rhizopus nigricans and Penicillium chrysogenum were commonly isolated from all the three spice samples. Aspergillus constitute a dominant storage fungi represented by 9 species.


Keywords: Spices, Seed mycoflora and Agar plate technique
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How to cite this article:

Shiva Rani, S. K., D. Sai Kumari and Neeti Saxena. 2022. Fungal Contamination of Some Common Spices.Int.J.Curr.Microbiol.App.Sci. 11(3): 232-236. doi: https://doi.org/10.20546/ijcmas.2022.1103.028
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.