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ISOLATION AND IDENTIFICATION OF RHIZOPUS FROM DECAYING BREAD
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ABSRACT - [ Total Page(s): 1 ]The Isolation and Identification of Rhizopus from a Decaying Bread were conducted. The black mould used in the practical was collected from bread. It is allowed to stay in moist environment or at room temperature for 2 to 3 days. The mould is then inoculated in the nutrient egar (N.A.) incubated and was isolated and view under the microscope for cultural characteristics.In the experiment a mass of soft, closely woven white, silky threads was observed. In the microscope examination, non-deptate masses of round black spores, rhizoid. This characterized by Rhizopus SP.In con
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CHAPTER ONE - [ Total Page(s): 1 ]CHAPTER ONEINTRODUCTIONRhizopus nigricans belongs to a group of fungi known as the “black mouldsâ€. It is also known commonly as the “read mould†because if grows freely on moist, state bread. It appears as a delicate black mass. It is a common mould, which is widespread in occurrence. Rhizopus forms a mass of soft, closely woven white silky threads. This mass, which is known as a mycelium is the vegetative part of the Fungs. Each silky thread like structure is a hypha. The ‘mycelium grows not only on the surface of the bread but into it as well. ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]The Isolation and Identification of Rhizopus from a Decaying Bread were conducted. The black mould used in the practical was collected from bread. It is allowed to stay in moist environment or at room temperature for 2 to 3 days. The mould is then inoculated in the nutrient egar (N.A.) incubated and was isolated and view under the microscope for cultural characteristics.In the experiment a mass of soft, closely woven white, silky threads was observed. In the microscope examination, non-deptate masses of round black spores, rhizoid. This characterized by Rhizopus SP.In con
... Continue Reading
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