Explore Project Topics on: Isolation and characterization of microorganisms from stored pap(ogi)

ABSTRACT The microbial changes which took place during the steeping and storage of pan (ogi) was studied. The steeped water had an initial PH of 6.8 which latter reduced to 4.9 at the end of steeping. The bacterial number for the steeped water ranged from 4.7x104 to 3.2 x 107... Continue Reading

ABSTRACT The microbial changes which took place during the steeping and storage of pan (ogi) was studied.  The steeped water had an initial PH of 6.8 which latter reduced to 4.9 at the end of steeping.  The bacterial  number for the steeped water ranged from 4.7x104  to 3.2 x 107 cfu/ml while the fungal number ranged from 1.5 x103 to 5.7 x... Continue Reading

ABSTRACT The microbial changes which took place during the steeping and storage of pan (ogi) was studied. The steeped water had an initial PH of 6.8 which latter reduced to 4.9 at the end of steeping. The bacterial number for the steeped water ranged from 4.7x104 to 3.2 x 107 cfu/ml while the fungal number ranged from 1.5 x103 to 5.7 x 106 cfu/ml.... Continue Reading

ABSTRACT The microbial changes which took place during the steeping and storage of pan (ogi) was studied.  The steeped water had an initial PH of 6.8 which latter reduced to 4.9 at the end of steeping.  The bacterial  number for the steeped water ranged from 4.7x104  to 3.2 x 107 cfu/ml while the fungal number ranged from 1.5 x103 to 5.7 x 106... Continue Reading

ABSTRACT The safety, efficacy and quality of herbal mixtures have been an important concern for health authorities and health professional, especially now there is increase in the use of herbal mixtures. This study was aimed at isolation and identification of microorganisms from some liquid herbal mixtures sold in Enugu metropolis, South East of... Continue Reading

ABSTRACT Milk, Yoghurt and Cheese are highly valuable food which are readily digested and have high concentration of nutrients which have proved to be a heaven of microbes, studies were conducted on the isolation and identification of microbes [Fungi and Bacteria] on peak canned milk, yoghurt, locally prepared cheese and cheese water. It was... Continue Reading

ABSTRACT Milk, Yoghurt and Cheese are highly valuable food which are readily digested and have high concentration of nutrients which have proved to be a heaven of microbes, studies were conducted on the isolation and identification of microbes [Fungi and Bacteria] on peak canned milk, yoghurt, locally prepared cheese and cheese water. It was... Continue Reading

FROM STORED PAP (OGI) ABSTRACT The microbial changes which took place during the steeping and storage of pan (ogi) was studied. The steeped water had an initial PH of 6.8 which latter reduced to 4.9 at the end of steeping. The bacterial number for the steeped water ranged from 4.7x104 to 3.2 x 107... Continue Reading

ABSTRACT The study examined the various fungal pathogens associated with tomatoes spoilage as well as their preliminary taxonomic grouping up to genus level. 25 samples of the spoiled tomatoes were collected from five locations within Gwagwalada area council. Locations include: Passo Village, Gwagwalada market, Phase III, New Kutunku and Dagiri.... Continue Reading

ABSTRACT The isolation, identification and characterization of bacteria from organic waste were carried out. Sawdust waste (plant organic waste source) and abattoir waste water (animal organic waste source) samples were collected. The media used were nutrient agar for total aerobic plate count, McConkey agar for coliform count and cellulolytic... Continue Reading

ABSTRACT The isolation, identification and characterization of bacteria from organic waste were carried out. Sawdust waste (plant organic waste source) and abattoir waste water (animal organic waste source) samples were collected. The media used were nutrient agar for total aerobic plate count, McConkey agar for coliform count and cellulolytic... Continue Reading

ABSTRACT This project work is carried at the isolation and characterization of pathogenic bacteria from hawked suya meat, were bought in full from the sellers and was collected in raps of aluminum foil. It was then taken to the laboratory for analysis the samples were... Continue Reading

ABSTRACT The bacteria quality of four (4) commercially available dry sachet milk powder (peak, cowbell, Blue boat and Nunu) were analysed in this study usinf the pour plate method. The result showed that peak, cowbell and blue boat were free of all forms... Continue Reading

TABLE OF CONTENTS CHAPTER ONE 1.0        Introduction                                                        1.1    Statement of the problem                             1.2    Aims/Objective of the Study          1.3    Limitation of the... Continue Reading

  ABSTRACT This project work is carried at the isolation and characterization of pathogenic bacteria from hawked suya meat, were bought in full from the sellers and was collected in raps of aluminum foil. It was then taken to the laboratory for analysis the samples were homogenized and serial dilution of the sample was made out using 5 ml sterile... Continue Reading

ABSTRACT Nunu is a spontaneously fermented yoghurt-like milk product consumed as a staple food commodity invirtually all parts of the Country. Its production and consumption gives way to much food security and economic benefits to the rural people. However, the process characteristics result in products which are not appealing to many people, have... Continue Reading

ABSTRACT Nunu is a spontaneously fermented yoghurt-like milk product consumed as a staple food commodity invirtually all parts of the Country. Its production and consumption gives way to much food security and economic benefits to the rural people. However, the process characteristics result in products which are not appealing to many people, have... Continue Reading

ABSTRACT In this study, the whole plant of Mimosa pudica was extracted using absolute ethanol. The crude ethanolic extract and its isolated triterpenoid glycoside were tested for antifungal activity towards Aspergillus flavus and Trichophyton rubrum using Well Diffusion Method. At concentrations of 25 – 100 mg/mL, the extract possesses... Continue Reading

ABSTRACT  In this study, the whole plant of Mimosa pudica was extracted using absolute ethanol. The crude  ethanolic extract and its isolated triterpenoid glycoside were tested for antifungal activity towards  Aspergillus flavus and Trichophyton rubrum using Well Diffusion Method. At concentrations of 25 – 100 mg/mL, the extract possesses... Continue Reading

ABSTRACT Human systemic fungal infections have increased in the past decade due to the dramatic increase in immunocompromised patients hence the emergence of resistant fungal strains. It is therefore necessary to discover new antifungal compounds with novel mode of action. This study was aimed at isolating and characterizing antifungal agents from... Continue Reading

ABSTRACT The consumption of Cow suya meat is on the increase because of it health benefits, it inexpensiveness compared to Goat meat, and the demand. Bacteriological analysis was carried out on 10 suya samples collected from four (4) different vendors within 4 different locations (Ekpo Abasi, Bogobiri, Yellow Duke and Abang asang). The samples... Continue Reading

Spondias mombin (Linn.) is a widely cultivated edible plant used in folkloric medicine for the treatment of severe infection and health disorders. This research work was carried out to isolation, purification and chemical characterization the bioactive constituents of the ethyl acetate stem bark fraction of Spondias mombin (Linn.), a medicinally... Continue Reading

Spondias mombin (Linn.) is a widely cultivated edible plant used in folkloric medicine for the treatment of severe infection and health disorders. This research work was carried out to isolation, purification and chemical characterization the bioactive constituents of the ethyl acetate stem bark fraction of Spondias mombin (Linn.), a medicinally... Continue Reading

Spondias mombin (Linn.) is a widely cultivated edible plant used in folkloric medicine for the treatment of severe infection and health disorders. This research work was carried out to isolation, purification and chemical characterization the bioactive constituents of the ethyl acetate stem bark fraction of Spondias mombin (Linn.), a medicinally... Continue Reading

TABLE OF CONTENT Title page……………………………………………………………………..i Certification………………………………………………………………….ii                    Dedication …………………………………………………………………..iii       ... Continue Reading

ABSTRACT There is a reasonable increase in the consumption of barbecue chicken meat, which is due to the it nutritional value. An investigation was conducted to isolate, characterize and identify bacteria associated with hawked barbecue chicken obtained from Calabar metropolis using basically two different agar media which are Nutrient agar and... Continue Reading

ABSTRACT In ensuring the prevention of losses when raw agricultural product is in the peak of its season and to assure safety, effective method of packaging and processing is highly indispensable. This study researched into the property of stored tomato concentrate packed in glass bottle, plastic bottle and polyethylene stored in the presence of... Continue Reading

ABSTRACT In  ensuring  the  prevention  of  losses  when  raw  agricultural  product  is  in  the peak  of  its  season  and to  assure  safety,  effective  method  of  packaging  and  processing  is  highly  indispensable.  This  study researched into the property  of stored tomato concentrate packed in  glass... Continue Reading

ABSTRACT Stored locust bean samples were purchased from Uselu market and analysed for their fungal load and physicochemical properties such as moisture content, pH value and titratable acidity. Enumeration of the total fungal species was carried out by pour plate technique using appropriate medium, potato dextrose agar (PDA) with antimicrobial... Continue Reading

ABSTRACT Stored locust bean samples were purchased from Uselu market and analysed for their fungal load and physicochemical properties such as moisture content, pH value and titratable acidity. Enumeration of the total fungal species was carried out by pour plate technique using appropriate medium, potato dextrose agar (PDA) with antimicrobial... Continue Reading