Explore Project Topics on: ISOLATION AND CHARACTERIZATION OF FUNGI ON DATE FRUITH

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

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 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 This study was conducted to examine the fungi present in spoilt onion bulb. Five different sample of spoilt onion bulb were blended together and suspended in sterilized distilled water which was used to inoculate Sabouraud dextrose agar (SDA). Four different fungi were isolated from the sample and the morphological characteristics shows... Continue Reading

ABSTRACT This study was conducted to examine the fungi present in spoilt onion bulb. Five different sample of spoilt onion bulb were blended together and suspended in sterilized distilled water which was used to inoculate Sabouraud dextrose agar (SDA). Four different fungi were isolated from the sample and the morphological characteristics shows... Continue Reading

ABSTRACT Fungi spoilage organisms are silently invading acidifying, fermenting, discoloring, and disintegrating microbes that render corn unpalatable and unsafe. Fungi spoilage is caused by two factors, (biotic) living which includes insects, birds, rodents and... Continue Reading

ISOLATION, IDENTIFICATION AND CHARATERIZATION OF FUNGI ASSOCIATED WITH THE SPOILAGE OF CORN ABSTRACT Fungi spoilage organisms are silently invading acidifying, fermenting, discoloring, and disintegrating microbes that render corn (zea mays) unpalatable and unsafe. Fungi spoilage is caused by two factors, (biotic) living which includes insects,... 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 Study 1.4 Significance of the Study CHAPTER TWO 2.0 Literature Review 2.1 Maize as Sweet Corn 2.2 Types of Sugary Corn and Their... Continue Reading

ABSTRACT The present study is to isolate fungi from rhizosphere of Moringa oleifera and screen them for the production of some very important enzymes such as amylase and protease. Twenty fungi were isolated from the soil sample from five different farms using pour plate method. The isolates were then identified based on their colonial morphology... Continue Reading

ABSTRACT The present study is to isolate fungi from rhizosphere of Moringa oleifera and screen them for the production of some very important enzymes such as amylase and protease. Twenty fungi were isolated from the soil sample from five different farms using pour plate method. The isolates were then identified based on their colonial morphology... 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

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 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... 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... 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 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 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 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

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 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 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

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

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

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