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Study on Isolation, Identification and Effect of Physical Parameters on the Growth of Fungi from Fresh and Spoiled Vegetables

Anusha M, Gayatri Y


Food is the basic substrate for the survival of life. As it is rich in various nutrients it is more prone to microbial contamination and spoilage. The objective of the present study was to isolate and identify fungi from fresh and spoiled vegetables and determine the effect of physical parameters like temperature and water. Twenty-one samples were collected from local markets of Nizamabad and Hyderabad. After the culture on Czapekdox agar media the fungi identified were Rhizopus, Aspergillusniger, A. flavus, Curvularia, Fusarium species, Pencillium, and Cladosporium from both fresh and spoiled foods. It was also observed that when fresh tomatoes were incubated at different temperatures like 4, 24 and 37 °C, fungi like Penicillium, Cladosporium, Aspergillu sniger, and A. fumigates were isolated. The tomatoes when washed with different types of water like cool water, warm water and salt water, it was observed that there was growth of Aspergillus niger and Aspergillus fumigates. But the growth was less for tomato exposed to salt water when compared to tomato exposed to warm and cold water.

Keywords: Spoilage, temperature, water, fungi

Cite this Article:
Anusha M, Gayatri Y. Study on isolation, identification and effect of physical parameters on the growth of fungi from fresh and spoiled vegetables. Research and Reviews: Journal of Microbiology and Virology. 2015; 5(1): 36–40p.

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