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Bacteria And Fungi Involved In Yogurt Production
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TABLE OF CONTENTS
Title page
Certification
Dedication
Acknowledgements
Table of contents
List of tables
List of figures
Abstract
CHAPTER ONE
1.0 Introduction and literature review
CHAPTER TWO
2.0 Materials and method
2.1 Sterilization of apparatus
2.2 Collection of samples
2.3 Preparation of culture media
2.3.1 Nutrient agar (NA)
2.3.2 Potato dextrose agar (PDA)
2.4 Preparation serial dilution
2.4.1 Serial dilution for nutrient agar
2.4.2 Serial dilution for potato dextrose agar
2.5 Bacteria examination and isolation
2.6 Fungi examination and isolation
2.7 gram staining
2.8 Catalyses test
CHAPTER THREE
3.0 Results
3.1Colonial morphology and biochemical characteristics of bacteria isolate
3.2 Colonial morphology of fungal isolates
3.3 Description and identification of fungi isolates
CHAPTER FOUR
4.0 Discussion
4.1 Conclusion
4.2 Recommendation
References
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ABSRACT - [ Total Page(s): 1 ]Yogurt sold at different manufacturer, in Ilorin Kwara State was taken to the laboratory and examined, different bacteria and fungi were found in all the yoghurt tested using conventional methods. The implications of these micro organisms were discussed. ... Continue reading---
LIST OF TABLES - [ Total Page(s): 1 ]LIST OF TABLETable 1: Colonial morphology of bacterial IsolatesTable 2: Colonial morphology of fungal IsolatesTable 3: Total colony count of bacteria lml (CFU)Table 3B: Total colony count of fungi lml (CFU)Table 4A: Distributions of bacterial isolates among sample Table 4B: Distributions of fungi isolates among sampleTable 5A: Characterizations of bacterial IsolatesTable 5B: Characterizations of fungi Isolates ... Continue reading---
LIST OF FIGURES - [ Total Page(s): 1 ]LIST OF FIGUREFigure 1:RhizopusFigure 2:Aspergillus nigerFigure 3:Saccharonyces ... Continue reading---
CHAPTER ONE - [ Total Page(s): 2 ]INTRODUCTION AND LITRERATURE REVIEWYogurt is a popular and healthy snacks and it has a lot of advantages over fresh milk despite the fact that yogurt is also a bye product of milk. The advantages it has over milk includes(a) It can’t get perish like milk which get soured when it is not in refrigerator.(b) It is thicker than milk which makes it easier to store and broadens it cooking.(c) It gives a lot tangy flavour that people find appealing (d) It also contain low lactose unlike milk th ... Continue reading---
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ABSRACT - [ Total Page(s): 1 ]Yogurt sold at different manufacturer, in Ilorin Kwara State was taken to the laboratory and examined, different bacteria and fungi were found in all the yoghurt tested using conventional methods. The implications of these micro organisms were discussed. ... Continue reading---
TABLE OF CONTENTS -- [Total Page(s) 1]
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TABLE OF CONTENTS -- [Total Page(s) 1]
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