Some microorganisms were found to be associated with the locally processed and laboratory processed dried tomato fruits in Kebbi State. Fungi species were isolated and identified using the characteristics and cultural methods, and the bacteria species were identified using standard scientific method.The fungi isolated from both the stored and freshly processed tomato fruits were: Rhizopus stolonifer, Mucor mich, Mucor racemosus, Aspergillus niger, Aspargillus flavus and Scopulariopsis candida, Fusarium oxysporium, Alternaria solani, Penicilium expansum and Fusarium pallidoroseum .The bacteria isolates were: B. Cerrus, B. subtilis, B .maceranus, C.pumulis and C. megaterium species respectively. Cryptocococcus albidus, Candida intermedia and Yarrovia lipolytica were isolated as yeast species in the tomato samples. Only Cryptococcus albidus was isolated in all the tomato samples from the 1st to the 4 th week while, Yarrovia lipolytica was isolated from the 6th to the 8th weeks of storage respectively. The highest colonies of bacteria were recorded on the 7thand 8th weeks; with the locally processed tomato having 1.32×108 and 1.7×108 on the 7th and 8th weeks respectively. The laboratory processed tomato had 0.93×108 and 1.27×108 on the 7th and 8th weeks of storage respectively.
Key words: Microorganisms, Stored dried tomato, Laboratory dried tomato, Moulds, Bacteria, Kebbi State
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