Qualitative Analysis of Candida Species in a Sample of Spoilt Orange

Abstract

Oranges are a nutritious and delicious source of dozens of nutrients, namely Vitamin C, fiber, Potassium and antioxidants amongst several others. However, much like most other fruits, after 2-3 weeks of plucking, oranges start going bad. They start by going soft and soon after, discoloration starts taking place. Candida is a highly infectious genus of yeasts, known particularly for causing Candidiasis, amongst other skin fungal infections in humans. They are gram positive, ovoid shaped budding yeast fungi. For the purpose of this project, such an orange was taken and a suspension was made of the spoilt fruit with distilled water. This suspension was serial diluted and the subsequently formed solutions were spread on several agar bases, the colonies formed isolated and gram stained to identify the exact species of bacteria, fungi or yeast present in the sample. Further the isolates showing traits characteristic of Candida, a highly infectious type of fungus, were subjected to further biochemical tests to determine the exact subspecies of Candida present in the sample. Today, with the youth being highly immunocompromised, such fungi pose extreme risk if consumed. Such a study could promote more thorough hygiene practices and spread awareness of the harmful microbial particles we consume, if we consume spoiled or dirty fruits.