Objective: The objectives of this study was to identify the various microhabitats in which edible mushrooms grow; to identify their fruiting pattern time; and to relate the findings to their optimal exploitation in a Nigerian savannah. Methodology and Results: The mushrooms were collected at the onset to the end of the rainy season. Mushrooms at different stages of growth were handpicked; photographed at different resolutions and their microhabitats and the month in which they were found was recorded. Species identification was archived by carefully examining the attributes of the sporocarps such as colour, shape, size, texture of the cap; and presence or absence of gills, etc. T-Test and Diversity Indices were conducted on the data. Thirty-one (31) different edible mushroom species were found in the study area. They largely belong to the families of Agaricaceae, Lyophyllaceae and Polyporaceae. They are found in 18 different microhabitats, which include Arable Lands; Fallow lands; soils around dead Tree Stumps; Woods; and 14 different living tree species. The highest species richness (15) and species diversity (Shannon Diversity index, SDI: 2.54) was found under Parkia biglobosa tree. The second was Tamarindus indica, having 8 species with 1.95 SDI; followed by Decaying Wood where 6 different mushroom species were recorded with SDI of 1.57. Collectively, the exotic trees habited 8 mushroom species, while the indigenous trees habited 18, which was significantly (p-value = 0.0001) different. Decaying Wood has the highest peculiar species, which was 5; Fallow have 4 species; followed by Parkia biglobosa that has 3 species. Out of the total 31 species 21 were found in the year 2016 and 24 in 2017, while only13 species were found in both 2016 and 2017, but the difference was not statistically significant (p-value = 0.961). Conclusion and Application of results: The study area is rich in diverse edible mushroom species, which comprises mostly of those species belonging to the family Agaricaceae, Lyophyllaceae and Polyporaceae. The microhabitats of these mushrooms include arable lands currently under cultivation; abandoned fallow lands; soils around dead tree stumps; decaying woods; and 14 different living tree species. The result of this study has important information that can be an indispensable guide for proper exploitation of edible mushrooms in this region and elsewhere.
This study was performed to determine the effects of different types of disinfectants (Hypo, Izal, and Dettol) on the mycelial growth of the mushroom Agrocybe semiorbicularis. The more evolutionarily advanced mushroom mycelium was expected to show greater resistance to disinfectants than other fungal and bacterial contaminants. Minimal disinfectant concentration was the one at which contaminants were inhibited, while the growth of the desired mushroom mycelia remained unaffected. Different concentrations of different disinfectants were added to the growth media, and the pure mushroom mycelial culture was inoculated on the media and left to grow. The results revealed that the probability of contamination was higher in all the concentrations of Hypo and in lower concentrations of Dettol and Izal. At 5% concentration of the disinfectants (Hypo, Izal, and Dettol), the mean values of contamination were 0.667, 0.417, and 0.00 (P < 0.001), respectively. At 10% concentration, the mean contamination values were 0.167, 0.583, and 0.333 (P > 0.05), respectively, while at 15% concentration, the mean contamination values were 1.000, 0.417, and 0.250 (P < 0.05), respectively. At higher concentrations of the disinfectants, the growth of contaminants was completely suppressed, and the growth of the desired mycelia was also significantly decreased. At 17% concentration of the disinfectants (Hypo, Izal, and Dettol), the mean values of contamination were 0.833, 0.833, and 0.00 (P < 0.05), respectively. At 18% disinfectant concentration, the mean contamination values were 0.167, 0.00, and 0.00 (P > 0.05), respectively, while at 20% disinfectant concentration, the mean contamination values were 0.583, 0.00, and 0.00(P < 0.05), respectively. The mean values of the mushroom's mycelial growth for the three disinfectants (
This study was conducted to assess the microbial changes during the fermentation of Baobab (Adansoniadigitata)fruit pulp yoghurt. The Baobab fruit pulp yoghurt was prepared in the Laboratory using the conventional method. Lactobacillus bulgaricus and Streptococcus thermophilus were used as starter cultures while a control was produced without the starter cultures. de Man Rogosa Sharpe (MRS) agar was used to culture lactic acid bacteria. The microbialload, succession and percentage occurrences were determined using standard methods. The total aerobic bacterial count wasfound to be within the range of 1.9x103 - 1.4x105 cfu/ml. The Lactic acid bacteria and fungal count ranges were 4.5 x 103 - 7.5 x 103 cfu/ml and 8.0 x 101 – 2.8 x 104 cfu/ml respectively. At the end of fermentation time, there was significant difference between the test and control Baobab yoghurt at P<0.05. Lactic acid bacteria recorded the highest count of 6.2 x 104 and 7.5 x 103 cfu/ml in the test and control respectively. Bacillus species , Staphylococcus aureus, Lactobacillus bulgaricus,Streptococcus thermophilus and Micrococcus species were the bacteria isolated while the fungal isolates were Saccharomyces cerevisiae and Hansenula species. Lacbacillusbulgaricus, Streptococcus thermophilus, Bacillus species and Saccharomyces cerevisiae were the only microorganisms found at the end of fermentation time. The study obtained low microbial count and isolated less number and type of microorganisms from Baobab fruit pulp yoghurt because of the antimicrobial effect of baobab pulp and pasteurization treatment.Based on the results of this study, Baobab fruit pulp yoghurt can be said to be of good microbiologicalquality for human consumption. The industrial use of Baobab fruit pulp in the production of yoghurt is recommended.
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