+234 813 0686 500
+234 809 3423 853
info@grossarchive.com

ONION IS ASSOCIATED WITH MICRO-ORGANISMS WHICH ARE CAPABLE OF CAUSING SPOILAGE.

  • Type:Project
  • Pages:37
  • Format:Microsoft Word
(Microbiology Project Topics & Materials)
ABSTRACT

Onion is associated with micro-organisms which are capable of causing spoilage. Onions with rot were examined microscopically. A solution of it was made and the serial dilution of 1:10-1 to 1:1-5  were made from 10ml of the onions sample. From the dilution, 1ml of each diluent was plated on nutrient and saboor and  dextrose  agree to permit the grouth of the common bacterial and fungi, from the roffen onions. Duplicate plates were performed for each dilution. The plates was sivirled of gently to ensure even distribution of diluent and was incubated in inverted position  of 370 c for 24 hours. After 24 hours, the colorues  were counted, with vales yielding 30 to300 (to avoid TFTR and TNTC), the viable count per ml was defermined by multiplying the average number of colories of the duplicate plates by the corresponding factor (MPN table). Gram staining was carried out on the colories and examined microscopically. Representative colories were seperately sus-cultored on nutrient agar slopes for confirmatory characterization of the organism present Biochemical test for identification was also carried out. The result showed a mixed flora of bacterial and fungi including moulds as the organism responsible for spoilage of onions. The fungi isolated were  Mucor spp rhizopus spp, Aspergilus spp and saccharomycis spp. The bacteria isolated from the sample were staphylococcus aureus, streptococcus pyogenes and Bacillus spp.

TABLE OF CONTENT
Title page              
Certification                                                                                            
Dedication                                                        
Acknowledgement                                                                                          
Abstract   
List of tables                                                                                          
Table of content       
                                                                                        
CHAPTER ONE
1.0  Introduction                         
1.1  Background information                                                              
1.2  Aims of this research project
1.3  Statement of problems
1.4  Hypothesis
1.5  Significance of study
1.6  Limitation of this project

CHAPTER TWO 
2.0  literature review
2.1  Introductions
2.2  Species of onions  
2.3  Composition of raw onions
2.4  Dehydration of onions and uses of dehydrated onions
2.5  Basic principles involve in preventing microbial spoilage of onions
2.6  Spoilage of micro organisms
CHAPTER THREE 
3.0  Materials and method
3.1  sample collection
3.2  materials used for the preparation of the medium
3.3  preparation of media
3.4  Preparation of sample
3.5  Microbial counts staining and microbiological work          
3.5.1Biochemical test for identification          
3.5.2Motility test           
3.5.3Sugar fermentation test
CHAPTER FOUR 
4.0  Result  discussion
4.1  Result
4.2  Discussion
CHAPTER FIVE
5.0  conclusion and recommendation     
5.1  Conclusion
5.2  recommendation
     References
     Appendix 

ONION IS ASSOCIATED WITH MICRO-ORGANISMS WHICH ARE CAPABLE OF CAUSING SPOILAGE.

Share This

Details

Type Project
Department Microbiology
Project ID MCB0161
Price ₦3,000 ($20)
No of Pages 37 Pages
Format Microsoft Word

500
Leave a comment...

    Details

    Type Project
    Department Microbiology
    Project ID MCB0161
    Price ₦3,000 ($20)
    No of Pages 37 Pages
    Format Microsoft Word

    Related Works

    . ABSTRACT           Onion is associated with micro-organisms which are capable of causing spoilage. Onions with rots were examined microscopically. A solution of it was made and the serial dilution of 1:10-1­­­­­­­­­­­­­­­ to 1:1-5  were made... Continue Reading
    ABSTRACT Onion is associated with micro-organisms which are capable of causing spoilage. Onions with rots were examined microscopically. A solution of it was made and the serial dilution of 1:10-1¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬ to 1:1-5 were made from 10ml of the onions... Continue Reading
    ABSTRACT Onion is associated with micro-organisms which are capable of causing spoilage. Onions with rotwere examined microscopically. A solution of it was made and the serial dilution of 1:10-1 to 1:1-5 were made from 10ml of the onions sample. From the dilution, 1ml of each diluent was plated on nutrient and saboor and dextrose agree to permit... 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 comparative study of microorganisms associated with the spoilage of banana. “Banana is a general term embracing a number of species or hybrid in the genus musa, family bacteria organisms, small pieces of decayed tissue from the leading edge of the lesion was... Continue Reading
    ABSTRACT The comparative study of microorganisms associated with the spoilage of banana. “Banana is a general term embracing a number of species or hybrid in the genus musa, family bacteria organisms, small pieces of decayed tissue from the leading edge of the lesion was transferred, by means of sterile techniques, to the SDA contained in... Continue Reading
    THE ROLE OF PLANTS IN THE TREATMENT OF DISEASES CAUSED BY MICRO-ORGANISMS BASED IN THE NATURAL PRODUCTS CHAPTER ONE INTRODUCTION 1.1 BACKGROUNG OF STUDY 1.1.1 Phyllantus This is a genus of the family Euphorbiaceae. It was first identified in Central and Southern India in 18th century. It is called carry me seed, stone-breaker, wind breaker, gulf... Continue Reading
    The role of plants  in the treatment of diseases caused by micro-organisms based in the natural products (pure and applied chemistry)   CHAPTER ONE INTRODUCTION 1.1 BACKGROUNG OF STUDY 1.1.1 Phyllantus This is a genus of the family Euphorbiaceae . It was first identified in Central and Southern India in 18th century. It is called carry me seed,... Continue Reading
    THE ROLE OF PLANTS  IN THE TREATMENT OF DISEASES CAUSED BY MICRO-ORGANISMS BASED IN THE NATURAL PRODUCTS  CHAPTER ONE INTRODUCTION 1.1 BACKGROUNG OF STUDY 1.1.1 Phyllantus This is a genus of the family Euphorbiaceae. It was first identified in Central and Southern India in 18th century. It is called carry me seed, stone-breaker, wind breaker,... Continue Reading
    THE ROLE OF PLANTS IN THE TREATMENT OF DISEASES CAUSED BY MICRO-ORGANISMS BASED IN THE NATURAL PRODUCTS CHAPTER ONE INTRODUCTION 1.1 BACKGROUNG OF STUDY 1.1.1 Phyllantus This is a genus of the family Euphorbiaceae. It was first identified in Central and Southern India in 18th century. It is called carry me seed, stone-breaker, wind breaker, gulf... Continue Reading
    Call Us
    Get this work
    whatsappWhatsApp Us