ATTENTION:
BEFORE YOU READ THE ABSTRACT OR CHAPTER ONE OF THE PROJECT TOPICS BELOW, PLEASE READ THE INFORMATION BELOW.THANK YOU!
INFORMATION:
YOU CAN GET THE COMPLETE PROJECT OF THE TOPIC BELOW. THE FULL PROJECT COST N5,000 ONLY. THE FULL INFORMATION ON HOW TO PAY AND GET THE COMPLETE PROJECT IS AT THE BOTTOM OF THIS PAGE. OR
YOU CAN CALL: 08068231953, 08137701720, 09070569307, 08154275408
WHATSAPP US ON: 08137701720
ISOLATION AND IDENTIFICATION OF MICROBES ASSOCIATED WITH SPOILAGE CANNED TOMATO
ABSTRACT
Lactic acid bacteria (LAB) associated with gaseous spoilage of modified – atmosphere – packaged, raw, tomato – marinated boiler meat striped were identified on the basis of a restriction fragment.
Lactic acid bacteria are the dominant spoilage organisms in vacuum or modifies atmosphere – packaged meat products. Spoilage is mainly caused by lactobacillus. The activities of these organisms at stationary phase produce the compounds associated with sensory spoilage.
The present study aims to control the food spoilage bacteria associated with food poisoning by LAB where it was isolated from kefir and identified as lactobacillus.
TABLE OF CONTENTS
Cover page
Title Page
Dedication
Certification
Acknowledgement
Abstract
Table of Contents
CHAPTER ONE
1.0 Introduction
1.1 Background of the Study
1.2 Research Problem
1.3 Objective of the Study
1.4 Significance of the Study
1.5 Scope of the Study
1.6 Limitation of the Study
1.7 Definition of Terms
CHAPTER TWO
2.0 Literature Review
2.2 Causes of canned Food Spoilage
2.3 Types of Canned Food Spoilage
2.4 Factors Affecting Spoilage of Canned Food
2.5 Prevention and Control of Spoilage
CHAPTER THREE
3.0 Materials and Method
3.1 Materials
3.2 Method of Collection
3.3 Preparation of Sample Collection
3.3.1 Serial Dilution
3.4 Culturing
3.4.1 Preparation of Pure – Culture
3.5 Identification of Isolate
3.5.1 Gram Staining
3.5.2 Catalase Test
3.5.3 Coagulase Test
3.5.4 Weight Mounting
CHAPTER FOUR
4.0 Presentation and Analysis of Data
4.1 Presentation of Data
4.2 Analysis of Data
CHAPTER FIVE
5.0 Summary, Conclusion and Recommendation
5.1 Summary
5.2 Summary
5.3 Recommendation
References
HOW TO RECEIVE PROJECT MATERIAL (S)
After paying the appropriate amount (#5,000) into our bank Account below, send the following information to any of the numbers below
08068231953, 08137701720, 09070569307, 08154275408 (1) Your project topics
(2) Email Address
(3) Payment Name
OR you drop them on our WhatsApp, 08137701720
We will send your material(s) after we receive bank alert
BANK ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 3139283609
Bank: FIRST BANK
FOR MORE INFORMATION, CALL:
08068231953, 08137701720, 09070569307, 08154275408
http://graduateprojects.com.ng