ABSTRACT

This study isolated and determined the microbiological quality and biochemical constituents of fermented mushroom and identified the different microorganism involved in fermentation of mushroom, its microbial load and the proximate composition of edible mushroom. The test mushroom. Pleurotus txfoexregium was washed in under warm water, they were cut into small pieces of about 2 min length, wrapped in native leaf (banana) and put in a severe capped sterile glass container and ferment for 7 to 14 days. Sub samples were collected and analysed for microbial load a flora. 1 he isolated bacterial organisms include Bacillus spp., Escherichia coli, Staphylococcus aureus. Pseudomonas spp. and Lactobacillus while the isolated fungal organisms includes Aspergillus. Penicilliuin, Rhizopus and Rhodotorulla spp. The bacterial and fungal load varied with the type of mushroom as well as with fermentation time. At the first day of fermentation, the microbial load was in the range of 3.47 x 10° cfu/g to 6.07 x 103 cfu/g and was highest in the Anicularia species and least in the Pleuoroteus tuberequiem species. In the Anicularia species, the bacteria load was seen to increase the peak population of 5.07 x 107 cfu/g after 72 hours of fermentation but decreased to a mean load of 1.02 x 107 cfu/g at the end of fermentation (120 hours). There were significant variation of fresh and fermented mushroom in which the moisture centered or varied between 10.46% to 10.73%. The protein content of the fresh mushroom was in the range of 15.79% (P. tube requiem) to 18.92% (Anicularia anicula) while the fermented ones had higher protein content ranging from 16.95% to 21.21%. Fat content was higher in the fresh mushroom (1.03% to 2.08%) than in the fermented ones (0.79% to 1.53%). In general, crude fibre; ash and carbohydrate showed variations as fibre content reduced with fermentation. Edible mushrooms hold tremendous promise in complementing the protein supply deficiencies prevalent in developing countries since mushrooms are highly nutritional and can compare favourably with egg, meat and milk.