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Mycoflora of Some Spices from Dharwad, India

Author Affiliations

  • 1Department of Botany, Karnatak University, Dharwad- 580003, INDIA
  • 2Department of Botany, Karnatak University, Dharwad- 580003, INDIA

Res. J. Agriculture & Forestry Sci., Volume 1, Issue (8), Pages 13-22, September,8 (2013)


Spices are most important agricultural commodities, commonly used to flavor the food preparations. Due to poor agriculture and storage practices spices get contaminated from field to fork level, among the contaminants fungi are the most predominated once, when they get the conducible atmosphere for their growth they grow and alters the spice quality and taste. The spices contaminated by fungi might cause the health hazards for humans. The fungal growth is mainly influenced by factors like Temperature and Relative Humidity. In the present investigation a total of 118 fungal species belongs to 44 genera were isolated out of which 18 species belonging to 08 genera of Zygomycetes, 07 species belonging to 02 genera of Ascomycets and 93 species belonging to 34 genera of Mitosporic fungi in the present investigation no Basidiomycetes were encountered. Among the isolates majority of the fungi belongs to the group Mitosporic fungi, than Zygomycetes and Ascomycetes group respectively, Genera like Rhizopus, Mucor and Absidia were dominant in Zygomycetes, Genus Chaetomium in Ascomycetes and in Mitosporic fungi genera like Aspergillus, Cladosporium, Curvularia, Penicillium, Alternaria and Fusarium are most predominant.


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