Isolation And Identification Of Aspergillus Sps. From Regularly Used Condiments And Spices

Abstract

The mycoflora associated with spices not only deteriorate the quality of spices and condiments but also increase the chance of consuming toxic elements through harmful fungi like Aspergilii. Aspergillus species associated with 12 different spices such as Clove, Turmeric, Cardamom, Fennel, Bishop’s weed, Cumin seeds, Coriander seeds, Cinnamon, Sesame seeds, Mustard seed, Black pepper and Capsicum were studied by using Petridish method, following Direct Plate Method as suggested by International Standard for Seed Testing (ISTA).In the present study, it was found that all the spices and condiments are heavily infected by fungi. Numbers of Aspergillus species were recorded along with Alternaria, Penicillium, Fusarium, Curvularia, Rhizopus, Mucor, Cladosporium from the sample of 12 spices during the period of investigation. Aspergillus flavus (17.74%), Aspergillus niger (17.12%), Aspergillus versicolor (14.51%), Aspergillus fumigatus (11.29%) were found associated in very high concentration as major contaminants in the spice samples. Total eleven species of Aspergillus were found associated with different spices. Two species were associated with Mustard seeds and Clove; three species were associated with Curcuma, four with Cardamom and Black pepper, five with Cumin, sesame seeds and with Bishop’s weed, six with Cinnamon and Fennel, seven with Coriander seeds. Capsicum showed highest fungal infestation with nine different species of Aspergillus.