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COMPARATIVE STUDY OF MICRO ORGANISM ASSOCIATED WITH THE SPOILAGE OF BANANA
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ABSRACT - [ Total Page(s): 1 ]The comparative study of microorganisms associated with the spoilage of banana. “Banana is a general term embracing a number of species or hybrid in the genus musa, family bacteria organisms, small pieces of decayed tissue from the leading edge of the lesion was transferred, by means of sterile techniques, to the SDA contained in covered dishes and incubated at room temperature (28-370c). The fungal and bacterial growth visible within 2-7 days. Each observed fungal and bacterial growth based on their morphological and cultural microscopic examination and this microscopic examinatio
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LIST OF TABLES - [ Total Page(s): 1 ]TABLE I: BIOCHEMICAL ISOLATES FOR BACTERIALTABLE II: FUNGI ISOLATETABLE III: BIOCHEMICAL TEST FOR YEAST ISOLATEDTABLE IV: SOURCES OF COLLECTION OF THE BANANASTABLE V: ORGANISMS ISOLATED AND THEIR FREQUENCIES ... Continue Reading
LIST OF FIGURES - [ Total Page(s): 1 ]LIST OF FIGURESFIGURE I: HOW ERWINIA SPECIE IS THE HIGHEST OCCURRENCEFIGURE II: HOW ASPERFILLUS SPECIE IS THE HIGHEST OCCURRENCEFIGURE III: THE LEAST OCCURRENCE IS CHROMOBACTERIUM SPECIEFIGURE IV: THE HIGHEST AND ATHE LEAST OCCURENCES WERE ASPERGILLUS SPECIE AND RHODOTORULA SPECXIEFIGURE V: THE GRAPHICAL REPRESENTATION OF THE FREQUENCY OF OCCURRENCE OF THE MICROORGANISM FOUND IN THE TESTED BANANAFIGURE VI: SHOWS THE FREQUENCY OF OCCURRENCE OF THE MICRO-ORGANISM FOUND IN THE SPOILT BANANA BANANAS. ... Continue Reading
TABLE OF CONTENTS - [ Total Page(s): 1 ]Titled page Certification DedicationAcknowledgement Abstract Table of contentCHAPTER ONE1.1 INTRODUCTION1.2 AIM AND OBJECTIVE1.3 SIGNIFICANCE OF STDY1.4 STATEMENT OF PROBLEM1.5 LIMITATION 1.6 HYPOTHESIS CHAPTER TWO2.0 LITERATURE REVIEW 2.2 MOLDS2.3 YEAST2.4 BACTERIA 2.5 BACTERIAL SPOILAGE OF BANANA2.6 FUNGAL SPOILAGE OF BANANA 2.7 OTHER FUNGAL SPOILAGE OF BANANA2.8 CONTROL OF BACTERIAL AND FUNGAL DISEASESCHAPTER THREE3.0 MATERIALS AND METHOD3.1 STERILIZATION OF MATERIALS AND MEDIA USED 3.2 PREPARATION OF SABORAUD DEXTTROS AGAR (SDA) 3.3 PREPARATION OF NUTRIENT AGAR3.4 BACTERIAL/ ... Continue Reading
CHAPTER ONE - [ Total Page(s): 2 ]AIM AND OBJECTIVES1. it shows the amount of bacteria present in the decay of banana2. it also shows the amount of yeast and mold present in the decay of banana3. it provides a basic understanding of the physical, chemical and microbiological principles underlying the psreervation of foods and also provide as a basic understanding of the study of food microbiology from farm to consumer.4. It provide students with an understanding of the physical and chemical characteristics which influence the formation, stability and texture of food systems1.3 SIGNIFICANCE OF STUDY This study is done to find o ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]The comparative study of microorganisms associated with the spoilage of banana. “Banana is a general term embracing a number of species or hybrid in the genus musa, family bacteria organisms, small pieces of decayed tissue from the leading edge of the lesion was transferred, by means of sterile techniques, to the SDA contained in covered dishes and incubated at room temperature (28-370c). The fungal and bacterial growth visible within 2-7 days. Each observed fungal and bacterial growth based on their morphological and cultural microscopic examination and this microscopic examinatio
... Continue Reading
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