MICROORGANISM ASSOCIATED WITH STEEP CASSAVA

  • Type: Project
  • Department: Microbiology
  • Project ID: MCB0463
  • Access Fee: ₦5,000 ($14)
  • Pages: 38 Pages
  • Format: Microsoft Word
  • Views: 333
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ABSTRACT





Microorganisms
are essential players in the very existence of all living thing. They play a
very important part in the production and biodegradation of organic food
substances in which Manihot esculenta
is an important player. This project evaluated the mycoflora and bacterial
flora of steep cassava with the view of identifying those fungi and bacteria
species found with steeped cassava. This research work employed gram staining
reaction or technique and Lactophenol Cotton Blue Stain to identify the
morphological shapes, sizes and forms of the bacteria and some fungi species respectively
associated with steeped cassava. This research work also employed biochemical
test to identify the fungi and bacteria species isolated from steep cassava. The
research work revealed that E. coli,
Staphylococcus
species, Streptococcus
species and Bacillius species were
the bacteria species associated with steeped cassava while Saccharomyces species, Aspergillus
species, and Penicilium species are
fungi associated with the steep cassava. Since more than 80% of the organism
isolated in this investigation can cause opportunistic infection in man, care
must be taken in handling water decanted from steeped cassava tubers. Cassava
starch should be properly washed in several changes of clean water before
thorough cooking.

MICROORGANISM ASSOCIATED WITH STEEP CASSAVA
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

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  • Type: Project
  • Department: Microbiology
  • Project ID: MCB0463
  • Access Fee: ₦5,000 ($14)
  • Pages: 38 Pages
  • Format: Microsoft Word
  • Views: 333
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    Details

    Type Project
    Department Microbiology
    Project ID MCB0463
    Fee ₦5,000 ($14)
    No of Pages 38 Pages
    Format Microsoft Word

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