Comparative Study Of Micro Organism Associated With The Spoilage Of Banana

AIM AND OBJECTIVES
1. it shows the amount of bacteria present in the decay of banana
2. it also shows the amount of yeast and mold present in the decay of banana
3. 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 formation, stability and texture of food systems

1.3 SIGNIFICANCE OF STUDY
This study is done to find out how similar or different microorganisms associated with the spoilage of bananas are: it brings to fore a good number of   microorganisms associated with that or bring about the spoilage of banana (musa acuminata).  The significance of this study can never and will never be over emphasized.  This is because banana is a banana of choice and spoils easily.  As a result of this, a knowledge of the microorganisms that are involved in its (banana) spoilage is essential.

Also, this study gives an insight into the conditi ons as well as factors that result in the spoilage of this  attractive banana, not to mention the nature or group of microorganisms that are associated with such a banana.  The significance of this study is seen in the light of having a good understanding and showing the comparism of the spoilage microorganisms of banana.

1.4 STATEMENT OF PROBLEMS

A study of this nature must have problems which result in it.  This problem will result from how these microorganisms are being  associated with the spoilage of banana a banana and cause decay to these banana and make it undesirable for human consumption.  This microorganisms associated  with the spoilage of banana includes yeast and mold, {uedomonas species, micrococcus species,  bacterial and fungal species.  Looking at many banana sold in the market today, most of them are infected with these microorganisms or other microorganisms like the soft rot, crown rot bacteria and soft rots which infect and make these banana unattractive  for human consumption and may cause problems to human being as well as animal.   

1.5 LIMITATION OF STUDY

As a result of time factor, the study was constrained to fit within the stipulated time limit.  Due to this fact, this study was limited only in stored spoilt and decaying banana purchased from different market places.

1.6 HYPOTHESIS
Ho = Microorganisms are associated with the spoilage of banana
HI = Microorganisms are not associated with the spoilage of banana.