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Isolation And Identification Of Fungi From Packaged And Unpackaged Powdered Milk, Corn Flour And Soybean Flour
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Cover page
Tittle page
Approval page
Dedication
Acknowledgement
List of tables
List of figures
Abstract
CHAPTER ONE:
1.0 Introduction
1.1Aim
1.2 Objective
CHAPTER TWO
2.0 Literature review
2.1 Fungal agents
2.2 Fungal activities on food
2.3 Milk and the fungi spoilage
2.4 Soybean and the fungi spoilage
2.5 Corn and their spoilage fungi
CHAPTER THREE
3.0 Materials and methodology
3.1 Reagents
3.2 Sample collection
3.3 Sterilization of glass wares
3.4 Preparation of culture media
3.5 Preparation of samples
3.6 Spread plate method
3.7 Isolation of pure culture
3.8 Identification of isolates
3.9 Cultural characteristics
3.9. Use of slide culture techniques
CHAPTER FOUR
4.0 Result
5.0 CHAPTER FIVE
5.1Discussion
5.2 Conclusion
References
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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 loa ... Continue reading---
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---
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 nu ... 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 loa ... Continue reading---
TABLE OF CONTENTS -- [Total Page(s) 1]
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TABLE OF CONTENTS -- [Total Page(s) 1]
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