ISOLATION AND CHARACTERIZATION OF FUNGI FROM FRIED BOTTLED GROUNDNUTS SOLD IN BENIN CITY

Chemical preservatives are commonly used in food preservation, but rising safety concerns have shifted attention toward natural alternatives such as ginger (Zingiber officinale), a spice known for its antimicrobial and antioxidant properties. This study aimed to isolate and characterize fungi associated with fried bottled groundnuts sold in Benin City, and to evaluate the antimicrobial activity of aqueous ginger extract at varying concentrations (20 g/mL, 40 g/mL, and 60 g/mL) against the isolates. Groundnut samples were collected from three markets (New Benin and Ring Road) and June 12 (a commercial hub) inoculated on Potato Dextrose Agar, and subjected to microscopic and cultural identification. Pure cultures of A. Niger and mould (A.clavatus) were obtained and treated with ginger extract using agar well diffusion, and zones of inhibition were measured. Results showed that ginger extract had significant antifungal activity, with inhibition zones generally increasing with higher concentrations. A. Niger isolates from New Benin and Ring Road samples exhibited a clear dose-dependent response, while the June 12 isolate showed optimal inhibition at 40 g/mL. Mould isolates from June 12 and Ring Road responded consistently, with the highest inhibition recorded at 60 g/mL (26.0 mm and 24.3 mm, respectively). The overall trend confirmed that 60 g/mL ginger extract had the strongest inhibitory effect (mean inhibition: 37%), supporting its concentration-dependent efficacy. The findings confirm that ginger extract possesses promising antifungal activity against common contaminants of fried bottled groundnuts and can serve as a safe, affordable, and locally available natural preservative. This is important for enhancing food safety, lowering spoilage, and reducing aflatoxin health risks in areas lacking advanced storage options. Further studies should improve extraction methods, use larger samples, and investigate combining this with other natural agents for sustainable food preservation.