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ANTIMICROBIAL ACTIVITIES OF MANGO PEEL AGAINST SOME PATHOGENIC ORGANISMS.

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  • Pages:27
  • Format:Microsoft Word
(Microbiology Project Topics & Materials)


ABSTRACT
Antimicrobial activity of ethanolic extract of Mangifera indica peel was
tested on some pathogenic organisms. The extract was tested for activity
against, Baciollus subtilis, Staphylococcus aureus, Escherichia coli, Salmonela
typhii, Pseudomonas notatum and Aspergillus fumigates. The extract exhibited
activity against the organisms in varying degrees. In agar diffusion test,
Escherichia coli showed the highest zone of inhibition (8mm) at the
concentration of the extract test (1g/3ml) while Staphylococcus aureus,
Salmonella typhii, and Bacillus subtilis showed zone of inhibition of 5mm, 6mm,
and 2mm respectively while Aspergillus fumigates and Pseudomonas notatum showed
not zone of inhibition. At 1g/ml concentration Escherichia coli showed zone of
14mm, while Staphylococcus aureus, Salmonella typhii, Bacillus subtilis showed
zone of inhibition of 10mm, 13mm, 8mm, respectively. The result reveals at
varied concentration, the extract did not have any activity against the fungi
used.


TABLE OF CONTENT
Front page                                                                                                  i
Certification                                                                                                         ii
Dedication                                                                                                  iii
Acknowledgement                                                                                                iv
Abstract                                                                                                     v       
Table of content                                                                                          vi

CHAPTER ONE
1.0           INTRODUCTION                                                                                      1
1.1 AIM SND OBJECTIVE                                                                       3

CHAPTER TWO
2.0 LITERATURE REVIEW                                                                     4
2.1 MANGO                                                                                               4
2.2 DESCRIPTION                                                                                    4
2.3 ETYMOLOGY                                                                                     5
2.4 CULTIVATION                                                                                   6
2.5 OTHER CULTIVATORS                                                                              7
2.6 CULTIVARS                                                                                        7
2.7 PRODUCTION                                                                                    8
2.8 USES AS FOOD                                                                                  9
2.8.1 Cuisine                                                                                              9
2.9 NUTRIENTS                                                                                        11
2.10 PHYTOCHEMICALS                                                                        11
2.11 FLAVOR                                                                                            12
2.13 POTENTIAL FOR CONTACT DERMATITIS                                  13
2.13 CULTURAL SIGNIFICANCE                                                           13

CHAPTER THREE
3.0 MATERIAL AND METHODS                                                             16
3.1 SAMPLE COLLECTION                                                                     16
3.2 DRYING OF SAMPLE                                                                        16
3.3 EXTRACTION OF THE SAMPLE                                                      16
3.4 COLLECTION OF THE TEST MICROORGANISM                                    17
3.4.1 Organisms used                                                                                 17
3.5 PREPARATION OF WORKING CONCENTRATION          

CHAPTER FOUR
4.0 RESULT AND DISCUSSION
4.1 RESULT 
     

CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATION 
5.1 CONCLUSION

References  
ANTIMICROBIAL ACTIVITIES OF MANGO PEEL AGAINST SOME PATHOGENIC ORGANISMS.

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Details

Type Project
Department Microbiology
Project ID MCB0199
Price ₦3,000 ($9)
No of Pages 27 Pages
Format Microsoft Word

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    Details

    Type Project
    Department Microbiology
    Project ID MCB0199
    Price ₦3,000 ($9)
    No of Pages 27 Pages
    Format Microsoft Word

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