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Microorganisms Associated with the Deterioration of Fresh Leafy Indian Spinach in Storage
Oladele and Oluwole Olakunle
This work investigated microorganisms associated with the deterioration of fresh leafy Indian spinach. Microbial counts involve the use of pour plate method (PPM). The deterioration, marked by loss of green colour to mushiness of the spinach leaves was caused by a total of four (4) bacterial species and five (5) fungal species. The bacteria isolates were Bacillus subtilis, Serratia marcescens, Lactobacillus sp, and Proteus mirabilis. The fungal isolates were Aspergillus niger, Aspergillus flavus, Mucor mucedo, Fusarium oxysporum and Penicillium sp. The spinach had high moisture content ranging from 90.50% in the white variety (Basella alba) and 90.00% in the purple variety (Basella rubra). The presence of these microorganisms in the leafy spinach indicated microbial contamination, hence spoilage and loss of quality.