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@article{A.D._Musa_Sani_Aliero_B. S._2011, title={Microorganisms associated with the production of volatile compounds in spoilt tomatoes}, volume={2}, url={https://www.updatepublishing.com/journal/index.php/rib/article/view/2340}, abstractNote={The microorganisms associated with the production of volatile compounds in spoilt tomatoes has been isolated and identified. The mean heterotrophic bacterial count recorded range between 8.7 x 106 to 9.1 x 106 cfu/g. The highest value was obtained from Bado and the least from Dundaye market. The organisms isolated and identified include three species of bacteria and four fungal species. These include <em>Bacillus</em>, <em>Listeria</em>, <em>Morganella</em>, <em>Aspergillus</em>, <em>Absidia</em>, and <em>Fusarium</em>. GC-MS analysis revealed the presence of eight compounds dominated by 9, 12 – octadecadienoic acid (31.08%), 2, 3 – Butandiol (28.79%), and n-Hexadecanoic acid (19.85%). This study suggests that spoilt tomatoes could be exploited for the biogeneration of some volatile compounds that could provide baseline knowledge for curbing post harvest lost.}, number={2}, journal={Research in Biotechnology}, author={A.D., Ibrahim and Musa, K. and Sani, A. and Aliero, A.A. and B. S., Yusuf}, year={2011}, month={Apr.} }