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

Project Topic: MICROBIAL QUALITY ASSESSMENT OF LOCALLY PRODUCED KUNU SOLD AT TANKE AREA OF ILORIN METROPOLIS

  • Type: Project
  • Department: Microbiology
  • Project ID: MCB0210
  • Price: ₦3,000 ($20)
  • Pages: 66 Pages
  • Format: Microsoft Word
  • Views: 445

For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

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 count ranged from 0 to 3.0x103cfu/ml; the total fungi count ranged from 3.2x104 to 2.7x105cfu/ml. The presence of high microbial load was an indication of poor hygiene and/or poor quality cereals and water used in the preparation. The microorganisms isolated included bacteria: Listeria sp., Corynebacterium cystitidis, Aeromonas sp., Corynebacterium amycolatum, Corynebacterium sp., Corynebactarium pseudotuberculosis, Listeria innocua, Kurthia sp. and Corynebacterium ulcerans and fungi were: Mucor sp., Geotrichum candida, Saccharomyces cerevisiae, Saccharomyces sp., Debaryozoma hansenii, Aspergillus sp. The types and density of microorganisms recovered from the drink requires urgent measures to be taken by regulatory authorities in the processing and handling of the product before being sold to the unsuspecting general public and this could include disinfection of raw materials used, water treatment, sterile packaging, pasteurization of kunu and also adoption of aseptic techniques during production.TABLE OF CONTENT

CONTENT PAGES

Title page

Approval page i

Dedication ii

Acknowledgements iii

Table of content v

List of Tables viii

List of Figures ixAbstract  


CHAPTER ONEINTRODUCTION 1

1.1 Production of kunu 


CHAPTER TWOMATERIALS AND METHODS 5v

2.1 Materials used 5

2.2 Sterilization of materials 5

2.3 Description of samples 6

2.4 Preparation of culture media 6

2.5 Isolation and enumeration of bacteria 112.6 Isolation and enumeration of fungi 11

2.7 Total coliform count 12

2.8 Faecal coliform count 12

2.9 Characterization and identification of isolates 13

2.9.1 Bacterial cellular  morphology 14

2.9.2 Determination of physicochemical properties of samples 16

2.9.3 Biochemical tests 17


CHAPTER THREE

RESULTS 26

3.1 Bacterial counts 26vi

3.2 Fungal counts     26

3.3 Characterization and identification of bacterial isolates     26

3.4 Occurrence of bacterial isolates     27

3.5 Fungal isolates and their occurrence     27

3.6 Physicochemical properties of samples     27

3.7 Description of fungal isolates     37


CHAPTER FOUR

DISCUSSION     47vii


LIST OF TABLES

Table 1: Microbiological counts of kunu samples 28

Table 2: Colonial morphology of bacterial isolates 29Table 3: Cellular and biochemical characteristics of bacterial isolates 30Table 4: Occurrence of bacterial isolates 31Table 5: Occurrence of fungal isolates 32Table 6: Physicochemical properties of kunu samples 33





MICROBIAL QUALITY ASSESSMENT OF LOCALLY PRODUCED KUNU SOLD AT TANKE AREA OF ILORIN METROPOLIS
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

Share This
  • Type: Project
  • Department: Microbiology
  • Project ID: MCB0210
  • Price: ₦3,000 ($20)
  • Pages: 66 Pages
  • Format: Microsoft Word
  • Views: 445
Payment Instruction
Bank payment for Nigerians, Make a payment of ₦ 3,000 to

Bank GTBANK
gtbank
Account Name Obiaks Business Venture
Account Number 0211074565

Bitcoin: Make a payment of 0.0003 to

Bitcoin(Btc)

btc wallet
Copy to clipboard Copy text

500
Leave a comment...

    Details

    Type Project
    Department Microbiology
    Project ID MCB0210
    Price ₦3,000 ($20)
    No of Pages 66 Pages
    Format Microsoft Word

    Related Works

    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
    ABSTRACT Two experiments were conducted. The first evaluated beef smoked using different plant materials ( Acacia raddiana, Eucalyptus camaldutensis, Azadirachta indica  and  Cocos nucifera ) as source of smoke. The effect of the plant materials on the organoleptic, microbial and physicochemical properties of smoked beef was evaluated. In the... 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
    INTRODUCTION A homogeneous x-ray beam can be defined as a beam that contains photon of only one energy as compared to heterogeneous x-ray beam containing several photons of energies1. When a homogeneous x-ray beam passes through a medium, its intensity falls exponentially with the distance covered. Raising the tube current will increase the... Continue Reading
    ASSESSMENT OF POTASSIUM BROMATE IN BREAD SOLD IN ABIA STATE (A CASE STUDY OF ABA METROPOLIS) ABSTRACTS Bread samples were obtained from different locations in Aba environs, Abia State Nigeria, with random selective sampling and to assess their potassium bromate contents (mg/100g). Twenty (20) bread samples were used, the results showed that the... Continue Reading
    ABSTRACT The advent of sachet and bottled water has increasingly filled the gap in household water security. This research work was carried out to assess the quality of bottled and sachet water sold in Bauchi metropolis. Thirty (30) water brands consisting of twenty (20) sachet water brands and ten (10) bottled water brands were assessed for their... Continue Reading
    ABSTRACT The evaluation of antimicrobial activities of five (5) brands of differentlocally produced soap sold in Owo Local Government Area of Ondo state was carried out against some selected pathogenic organisms (Staphylococcus aureus,Enterobacteraerogenes,Bacillus cereus,Shigelladysentaries,Salmonella typhin, Candida... Continue Reading
    ABSTRACT The performance of the oils selected in this work was tested for considering Viscosity, Viscosity Index, Density, Flash Point, Pour Point, and Carbon Residue. The most important of all the properties which makes the oil protect against wear is viscosity that helps to reduce friction between moving parts in the engine. The Viscosities of... 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
    Call Us
    Get this work
    whatsappWhatsApp Us