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Comparative Study Of Micro Organism Associated With The Spoilage Of Banana
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Titled page
Certification
Dedication
Acknowledgement
Abstract
Table of content
CHAPTER ONE
1.1 INTRODUCTION
1.2 AIM AND OBJECTIVE
1.3 SIGNIFICANCE OF STDY
1.4 STATEMENT OF PROBLEM
1.5 LIMITATION
1.6 HYPOTHESIS
CHAPTER TWO
2.0 LITERATURE REVIEW
2.2 MOLDS
2.3 YEAST
2.4 BACTERIA
2.5 BACTERIAL SPOILAGE OF BANANA
2.6 FUNGAL SPOILAGE OF BANANA
2.7 OTHER FUNGAL SPOILAGE OF BANANA
2.8 CONTROL OF BACTERIAL AND FUNGAL DISEASES
CHAPTER THREE
3.0 MATERIALS AND METHOD
3.1 STERILIZATION OF MATERIALS AND MEDIA USED
3.2 PREPARATION OF SABORAUD DEXTTROS AGAR (SDA)
3.3 PREPARATION OF NUTRIENT AGAR
3.4 BACTERIAL/FUNGAL ISOLATION BANANA BANANA
3.5 BACTERIAL ISOLATION AND IDENTIFICATION
3.6 FUNGAL ISOLAATION AND IDENTIFICATION
3.7 STAININMG TECHNIQUE FOR BACTERIAL ISOLATES
3.8 ISOLATION OF YEATS AND MOLD
CHAPTER FOUR
4.0 RESULTS
4.1 BACTERIAL EXAMINATION
4.2 FUNGI EXAMINATION
CHAPTER FIVE
5.0 DISCUSSION
CONCLUSION
RECOMMENDATION
REFERENCES
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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 ... Continue reading---
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---
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 fo ... 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 ... Continue reading---
TABLE OF CONTENTS -- [Total Page(s) 1]
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TABLE OF CONTENTS -- [Total Page(s) 1]
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