Akise Et Al

Akise et al



Greener
Journal of  Agricultural Sciences


Vol. 3 (5), pp.
396-402, May 2013.


 ISSN: 2276-7770 



Research

Paper



Manuscript Number: 032713547

 



Mycoflora of Three Fish
Species Smoke-Dried Using Rubber Wood (Hevea
Brassillensis
) in Nigeria

 



Akise O.G.1*, Abolagba O.J.1 and
Eyong, M.M.2

 

1Department of Fisheries,
Faculty of Agriculture University of Benin,
Benin City, Edo State, Nigeria.

2Department of Microbiology
and Biotechnology, Western Delta University Oghara,
Delta State, Nigeria.

 


*Corresponding Author’s

Email:

ogakise @ yahoo. com. au





Abstract:

A study of the mycoflora of three fish species: Lutjanus
agennes (Red Snapper), Mugil cephalus (Mullet), Chrysichthys
walkeri (Catfish) smoke-dried using Rubber wood (Hevea
brassillensis) was carried out. Fish samples were bought
from Ogbe-Ijoh market in Warri, Delta State and smoked using
a traditional rectangular mud kiln (Chorkor) and stored on
open benches in the laboratory at room temperature. Samples
from the smoke-dried fish species were assessed tri-weekly
using amended potato dextrose agar during the period of
storage. Moisture content of the fish samples varied with
storage time but was not significant (P> 0.05). The highest
mean fungi count of (1.08 x106, 8.0 x 105
and 1.16 x 106) cfu/g was recorded in the gills,
muscle and skin of Chrysichthys walkeri during the six weeks
of storage. There were significant differences (P<0.05) in
the mean fungi counts in the three anatomical parts among
the fish species. The predominant fungi species isolated
from three different anatomical parts of smoke-dried fish
samples during storage was made up of six (6) genera of
fungi. Saccharomyces (37.69%), followed by Penicillum
italicum (20.29%), Penicillum oxalicum (17.39%), Mucor sp
(10.15%), Rhodotorula sp (7.25%), Aspergillus sp (5.79). The
study has shown that fish samples could still be consumed
after six (6) weeks of storage but were heavily contaminated
with micro-organisms and could pose a serious health concern
for consumers.
 
Keywords: Mycoflora, Lutjanus agennes, Mugil cephalus,
Chrysichthys walkeri, Smoke-dried fish, Hevea brassillensis

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