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ISOLATION AND IDENTIFICATION OF FUNGI FROM PACKAGED AND UNPACKAGED POWDERED MILK, CORN FLOUR AND SOYBEAN FLOUR
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ABSRACT - [ Total Page(s): 1 ]This research was carried out for the isolation and identification of fungal spoilage organisms in foods. The foods studied are, packaged and unpackaged powdered milk, corn flour and soybean flour. These samples were bought from Enugu main market (Ogbete) using sterile nylon bags for each samples and taken to the laboratory for analysis. One gram of each sample was put into nine (9) ml of sterile water, tenfold dilution was carried out upto the fithth srerile test tubes to reduce microbial load. Spread plate method was used by taking 0.1 from each dilution unto sterile prepared Sabouraud dex
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LIST OF TABLES - [ Total Page(s): 1 ]Table1: morphological characteritic fungiTable 2: identified fungi ... Continue Reading
LIST OF FIGURES - [ Total Page(s): 1 ]Figure1: morphology of Aspergillus fumigatuFigure 2: Morphology of Aspergillus nigerFigure3: Morphology of penicilliumFigure 4: Morphology of mucorFigure5: microscopic view of A. flavusFigure 6: microscopic view of A. nigerFigure 7: microscopic view of p. reoquefortiFigure 8: microscopic view ofF. oxysporumFigure 9: microscopic view ofM. heimaltsFigure 10: microscopic view of A. fumigatus ... Continue Reading
TABLE OF CONTENTS - [ Total Page(s): 1 ]Cover pageTittle pageApproval pageDedication AcknowledgementList of tablesList of figures Abstract CHAPTER ONE:1.0 Introduction1.1Aim1.2 ObjectiveCHAPTER TWO2.0 Literature review2.1 Fungal agents 2.2 Fungal activities on food2.3 Milk and the fungi spoilage 2.4 Soybean and the fungi spoilage2.5 Corn and their spoilage fungi CHAPTER THREE 3.0 Materials and methodology3.1 Reagents3.2 Sample collection3.3 Sterilization of glass wares3.4 Preparation of culture media 3.5 Preparation of samples3.6 Spre ... Continue Reading
CHAPTER ONE - [ Total Page(s): 1 ]Food products are a rich nutrient source that can attract both bacterial and fungal colonizers. Pitt et al (2009). As such, the food product can be regarded as an ecological resource. Colonization with a number of food-borne microorganisms is beneficial with respect to nutritional value and prolonged storage of the food product, which is known as food fermentation in other case. After successful colonization of the product, its nutritional properties are altered. Samson et al. (2004).When the nutritional value, structure, and taste of the product are negatively influenced, this colonization is ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]This research was carried out for the isolation and identification of fungal spoilage organisms in foods. The foods studied are, packaged and unpackaged powdered milk, corn flour and soybean flour. These samples were bought from Enugu main market (Ogbete) using sterile nylon bags for each samples and taken to the laboratory for analysis. One gram of each sample was put into nine (9) ml of sterile water, tenfold dilution was carried out upto the fithth srerile test tubes to reduce microbial load. Spread plate method was used by taking 0.1 from each dilution unto sterile prepared Sabouraud dex
... Continue Reading
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