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Microorganism Associated With Spoilage Of Tomatoes
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Chapter one
1.0 Introduction
Chapter Two
2.0 Literature review
2.1 History of canned tomato
2.2 Types of canned Tomatoes
2.3 Nutrition facts of canned tomatoes
2.4 Common additions of canned tomato
2.5 causes of canned tomatoes spoilage
2.6 Control/preservation of canned tomato
Chapter Three
3.0 Materials and Methods
3.1 Place of experimental work
3.2 materials used
3.2.1 Reagent used
3.3 Collection of sample
3.4 Medium preparation
3..4.1 Preparation of nutrient agar
3.4.2 Preparation of potato dextrose agar
3.5 Sample preparation
3.6 Microbiological Analysis of the Sample
3.6.1 Determination of analysis load (bacterial and Fungi Load)
3.7 Preparation of pure cultures pf Isolate (bacteria and fungi)
3.7 Identification of bacteria isolates
3.7.2 Colonial or cultural characteristics
3.8 Gram Staining
3.8.1 Indole test
3.8.2 Motility Test using stab cultures techniques
3.8.3 Methyl Red (Mr ) Test
3.8.4 Volies –proskader (VIPs) test
3.8.5 Identification of fungi
3.9 Microscopic Examination
3.10 biochemical Reactions
Chapter Four
4.0 Microbial Load or bacteria Associated with canned Tomato spoilage
4.1 Discussion
4.2 Conclusion
4.3 Recommendation
References
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ABSRACT - [ Total Page(s): 1 ]The micro-organism, associated with spoilage of tomatoes shows that tomato contain large amount of water which makes them more susceptible to spoilage by the action of various micro-organism. Out of the (3) three sources of samples used in the assessment revealed that Bacillus species identified in the spoiled sample are the major causes of canned spoilage while the fungi isolates are peniucillum species etc which revealed by the assessment are also the cause of tomato spoilage. In this ... Continue reading---
CHAPTER ONE - [ Total Page(s): 1 ]INTRODUCTIONCanned tomatoes are tomatoes usually peeled that are sealed into a canned after having been processed by heat.This product are considered important world wide (Robinso, et al, 1994). In Nigeria tomato paste is the most important tomato product because of its wide spread use for preparation of various food/menus. It contain on the average about 6.4% total solids, of which 3.5% is invert sugar, 0.5% citric acid,0.6% ash, 0.9% protein, 0.53% crude fibre and about 0.05% fat. When s ... Continue reading---
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ABSRACT - [ Total Page(s): 1 ]The micro-organism, associated with spoilage of tomatoes shows that tomato contain large amount of water which makes them more susceptible to spoilage by the action of various micro-organism. Out of the (3) three sources of samples used in the assessment revealed that Bacillus species identified in the spoiled sample are the major causes of canned spoilage while the fungi isolates are peniucillum species etc which revealed by the assessment are also the cause of tomato spoilage. In this ... Continue reading---
TABLE OF CONTENTS -- [Total Page(s) 1]
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TABLE OF CONTENTS -- [Total Page(s) 1]
Page 1 of 1