Microbiological Assessment of Groundnut (Arachis hypogaea L.) Sold for Consumption in Ghana

Table 4

Preliminary identification of fungi associated with groundnuts sold for consumption in the Upper East Region.

Fungi	T (°C)	NaCl (%)	CD (mm)	pH	PB	PS	PSG	PC	PSP	PR	PST
Rhizopus spp.	25	15	20–55	5.5	−	+	+	−	−	+	+
Saccharomyces	25	7.5	5–15	7.0	+	+	−	−	−	−	−
Aspergillus spp.	25	5.5	22–30	6.0	−	−	−	+	+	−	−
Fusarium spp.	25	25	50–60	7.5	−	+	+	−	+	+	−
Mucor spp.	25	15	25–40	4.5	−	+	+	−	−	−	−
Eurotium spp.	25	25	15–25	5.0	−	+	−	+	+	−	−

+: present; −: absent; P: presence of; B: budding; S: spores; SG: sporangia; C: conidia; SP: septa; and R: rhizoids.