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Isolation And Identification Of Rhizopus From Decaying Bread
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The Isolation and Identification of Rhizopus from a Decaying Bread were conducted. The black mould used in the practical was collected from bread. It is allowed to stay in moist environment or at room temperature for 2 to 3 days. The mould is then inoculated in the nutrient egar (N.A.) incubated and was isolated and view under the microscope for cultural characteristics.
In the experiment a mass of soft, closely woven white, silky threads was observed. In the microscope examination, non-deptate masses of round black spores, rhizoid. This characterized by Rhizopus SP.
In conclusion, since foodstuff from which the mould is isolated is bread, Rhizopus SP which is more prominent in bread than in any other foodstuff.
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CHAPTER ONE - [ Total Page(s): 1 ]CHAPTER ONEINTRODUCTIONRhizopus nigricans belongs to a group of fungi known as the “black mouldsâ€. It is also known commonly as the “read mould†because if grows freely on moist, state bread. It appears as a delicate black mass. It is a common mould, which is widespread in occurrence. Rhizopus forms a mass of soft, closely woven white silky threads. This mass, which is known as a mycelium is the vegetative part of the Fungs. Each silky thread like structur ... Continue reading---
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CHAPTER ONE - [ Total Page(s): 1 ]CHAPTER ONEINTRODUCTIONRhizopus nigricans belongs to a group of fungi known as the “black mouldsâ€. It is also known commonly as the “read mould†because if grows freely on moist, state bread. It appears as a delicate black mass. It is a common mould, which is widespread in occurrence. Rhizopus forms a mass of soft, closely woven white silky threads. This mass, which is known as a mycelium is the vegetative part of the Fungs. Each silky thread like structur ... Continue reading---
ABSRACT -- [Total Page(s) 1]
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ABSRACT -- [Total Page(s) 1]
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