Fungal diversity of solom a Ghanaian traditional beverage of millet (Pennisetum glaucum)

The association of cereals with fungi cannot be disregarded as their manifestation in our foods poses serious health risks. The aim of this study was to investigate the mycofloral (fungal) and chemical (pH) qualities of the solom (beverage of millet) available for consumption from their respective sales points in Ho. Solom a cereal beverage of millet was sampled from ten (10) different locations in the Ho Municipality of Ghana and evaluated for their pH, fungal counts, and species diversity. Mycological analyses were done on Oxytetracycline Glucose Yeast Extract (OGYE) and Dichloran Rose Bengal Chloramphenicol (DRBC) media from three (3) points per location using serial dilution. A total of fourteen (14) fungal species belonging to eight (8) genera were isolated on both media; Aspergillus (A. niger, A. flavus, A. fumigatus, A. parasiticus, A. alutaceaus, A. terreus), Rhizopus (R. stolonifer), Mucor (M. racemosus), Fusarium (F. oxysporum), Penicillium (P. digitatum, P. verucosum), Cladosporium (C. cladosporoides), Curvularia (C. lunata), and Rhodotorula sp. were recorded. Fungal counts on both media ranged between 1.68 +/- 0.8 and 4.11 +/- 0.9 log(10) CFU/ml. There were statistically significant (p < .05) differences observed in the samples from different locations. The values of pH recorded were in the range of 3.03 +/- 0.09-4.03 +/- 0.23 and showed no significant differences (p > .05) among them. All samples were found to be in the acceptable range of values prescribed by the International Commission for Microbiological Specification of Foods (ICMSF, 1998). Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) should be employed to enhance food safety.

Automated summary

The study revealed the presence of multiple fungal species in the millet beverage solom from sales points in Ho, with variations in fungal counts and pH values within acceptable ranges. It is recommended to enhance food safety through Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP).