This work was done in order to investigate the microbial content of some bolted soft drivels sold in Enugu interlopes. Soft drink are consumed in large quantities by the different age groups, adult and children of different class of people all over the state. This is aided by the general availability of these drink almost every place roleve people gather for work or recreational activities. It is the appropriate to subject these soft drinks to some kind of investigation by isolation and characterizing the microorganism found.
Simple Grows staining and biochemical test method were employed to isolate and identify the organisms found different bacterial and feast were identified these organisms include Fvlavobacterium spp. Bacillus Eschericjhism coli, Enteribacter arccosines Micro coccusroseus Micrococcus various Bacillus subtitles Aciuetobacter iwoffi, Micrococcus inteus Bacillus polymea, flavobacterium, rigeuse sacchenomyces, conevisciae klurenomyce sff, Torulopsis spp, cadida valida Geotrichuin candidium, sacchanoyces, carlbergersis cryptococus, albidus, Hausennlsa spp etc.
TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgement
Abstract
Table of content
List of table
1.0CHAPTER ONE
1.1Introduction
2.0CHAPTER TWO
2.1Literature review
2.1.1History and overview of soft drink industries
2.1.2Production of soft drinks
2.2Microbiology of soft drinks
2.3Microbial growth
2.4Factors affecting microbial growth
2.5Ingredients and their effects
CHAPTER THREE
2.6Material and method
2.7Sample collection
2.8Sterilization of glass warier.
2.9Preparation of dividend and media
3.4.2 Preparation of serial / isolation
2.10Identification and characterization of isolate organism
2.10.1Colonial morphology
2.10.2Cellular morphology
2.10.3 Grannies straining
2.11 Biochemical characteristic
2.11.1 Oxidase test
2.11.2 Citrate utilization test
2.11.3 Starch hydrolysis test
2.11.4 Nitrate reduction
2.11.5 Starch fermentation
3.0CHAPTER FOUR
4.1Result and discussion
4.0CHAPTER FIVE
4.1Conclusion and recommendation
Appendix
References
INVESTIGATE THE MICROBIAL CONTENT OF SOME BOLTED SOFT DRIVELS SOLD IN ENUGU INTERLOPES
ABSTRACT This work was done in order to investigate the microbial content of some bolted soft drivels sold in Enugu interlopes. Soft drink are consumed in large quantities by the different age groups, adult and children of different class of people all over the state. This is aided by the general availability of these drink almost every place... Continue Reading
ABSTRACT This work was done in order to investigate the microbial content of some bolted soft drivels sold in Enugu interlopes. Soft drink are consumed in large quantities by the different age groups, adult and children of different class of people all over the state. This is aided by the general availability of these drink almost every place... Continue Reading
Yoghurt is a cultural diary product produced by lactic fermentation of milk (Hui, 1992). Yoghurt is produced by the controlled fermentation of milk by two species of bacteria; Lactobacillus bulgaricus and Strptococcus thermophilus. These two species of bacteriae have now been established as the yoghurt starters. Any sort of milk may be used to... Continue Reading
Abstract Soft drinks are consumed daily in Nigeria due to their characteristic taste, palatability, affordability and thirst quenching potential. This study quantifies the amount of electrolytes of Biochemical significance in selected soft drinks sold in Port Harcourt and their pH values. The samples included six frequently consumed soft drinks;... Continue Reading
ABSTRACT Microbial assessment of smoked Scombia scombia spp. of fish procured from two markets in Owerri metropolis was carried out. The samples were analyzed using bacteriological and fungi media. The average bacteria counts ranges from 3.1X106-6.8X106cfu/g while the average fungi counts ranges from 0.0-0.3X106cfu/g. Four species of bacteria... Continue Reading
CHAPTER ONE 1.0 INTRODUCTION Yoghurt is a cultural diary product produced by lactic fermentation of milk (Hui, 1992). Yoghurt is produced by the controlled fermentation of milk by two species of bacteria; Lactobacillus bulgaricus and Strptococcus thermophilus . These two species of bacteriae have now... Continue Reading
ABSTRACT This study focus on the physiochemical and microbial characteristics of pure water sachet in Ado-Ekiti. A total of sixteen pure water sachet from sixteen brand were collected at random and their physiochemical and microbial parameters were analysed The colour, taste, odour, turbidity, temperature, pH, electrical conductivity, total... Continue Reading
ABSTRACT The microbiological assessment of Garri, sold in two different markets in Benin City metropolis, was carried out using the pour plate technique. The mean total count ranged from 15.0 to 29.4 × 104 cfu/g in Oba market and Santana market respectively. A total of six organisms were identified in Santana Market samples while a total of ten... Continue Reading
Bacteria are group of microorganisms all of which lack a distinct nuclear membrane (and hence are considered more primitive than animal and plant cells) and of most which have a cell wall of unique composition. Most bacteria are unicellular; the cells maybe spherical (coccu), rod-shaped (bacillus), spiral (spirillum), comma-shaped (vibrio) or... Continue Reading
Nine samples of freshly prepared kunu was taken from local vendors and hawkers at Tanke area, Ilorin, Kara State and analyzed for microbial quality. The pH of the samples ranged from 2.66 to 4.06. The total bacterial count ranged from 1.5×104 to 7.4×104 cfu/ml; the total coliform count ranged from 1.0x102 to 8.0x103cfu/ml; the faecal coliform... Continue Reading