GRILLO JOSEPH ADEBAYO

Microbiology

At the Microbiology department office

Appointment on Visitation important

Topic: Fermentation, Microbial Food Safety, And Microbial Control

Description:

Wine production using pawpaw fruit

Most commercially produced wines are usually made from fermented grapes; this fermentation process is done by introducing yeast to the crushed grapes. Yeast has the capability of converting grapes into an alcoholic compound. Sometimes wines are produced from different types of fruits like; pawpaw, mango, pineapple, banana, lemon, watermelon etc. The study is to investigate the suitability of pawpaw fruits locally cultivated in Nigeria for wine production and the efficiency of indigenous wild yeasts for alcoholic fermentation of pawpaw fruits for wine production. Submerged fermentation is used for pawpaw must fermentation inoculated separately with wild and commercially available yeast (Saccharomyces cerevisiae) with daily aeration. Removal of yeast is done by clarification and flocculation. Microbial population is determined by standard plate count method and microbial identification is done by API. Wine parameters, such as, specific gravity, total sugar, alcohol content, titrable acidity, pH, etc will be determined.   The pH value reduced with fermentation time. Titratable acidity increased with fermentation. Yeast population increased with fermentation coliform was absent. It can be concluded from this study that a locally available fruit in Nigeria like pawpaw is suitable for fruit wine production with high acceptability and good microbiological standard.

  

#	Certificate	School	Year
1.	Ph.D (Food and Industrial Microbiology)	Department of Microbiology, Federal University of Agriculture, Abeokuta	2022

The prevalence of fungi and detection of aflatoxigenic fungi in wheat flour brands and cakes

Aflatoxigenic fungi in food, constitutes a public health hazard due to the toxicity and carcinogenicity of aflatoxins. This study was aimed at the evaluation of the aflatoxigenic fungal contamination of wheat flour brands and cakes. The studied sample (n = 24), consisted four commercially available flour brands; BDM, BPM, BMG and BHW. Cakes were produced from each flour brand using standard cake recipe. Total fungi and aspergilli populations in each flour and cake sample were determined on potato dextrose agar and dichloram rose bengal chloramphenicol agar respectively. Aflatoxigenic fungi were detected by fluorescence characteristics on neutral red desiccated coconut agar, viewed under UV light (365mm). The highest fungal population was 4.90log cfu/g in brand BDMI1. No fungal growth was recorded in the brands BDMI2, BDMI3, BDMO1, and BDMO4. The highest aspergilli population was 4log cfu/g for BPMI1, BPMI2, and BDMO3. No fungal and aspergilli growth was recorded in 95.8% and 83.3% of the cake products respectively. The only cake with fungal growth (3log cfu/g) was made from brand BMGI1. The highest cake aspergilli population (2.30log cfu/g) was in cake made from brand BDMI1 and BDMO3. The predominant fungus in the flour brands and cakes was Aspergillus fumigatus (30.6%), followed by A. flavus (25.3%), and Penicillium citranum (15.0%) The aflatoxin producers were; A. flavus MGC1, A. flavus D1, A. flavus MG3 (all produced aflatoxin B) and A. flavus HW2 (aflatoxin G). The results indicated that, fungi are possible contaminants of wheat flour and cakes and some of them may be aflatoxigenic and thus hazardous to consumers’ health.

GRILLO ADEBAYO is a Lecturer I at the Department of Microbiology

GRILLO has a Ph.D in Food and Industrial Microbiology from Department of Microbiology, Federal University of Agriculture, Abeokuta