FUNGAL INFUSTATION ON BAKERY PRODUCT DREAMS

Code: CA0DC7DE17852022 Price: 4,000 67 Pages Chapter 1-5 93 Views

GET THE FULL MATERIAL

FUNGAL INFUSTATION ON BAKERY PRODUCT DREAMS

ABSTRACT

This project work which is all about the fungal infestation of bakery product BREAD, explain the kind or type of fungal organisms that are responsible for the spoilage on contamination of bread. The infestation of fungal organism on bread depends on the kind and number of the agent present and upon the environment about them. this statement makes it clear that micro organism infest foods having suitable environment condition for their microbial activity. This project work is centered on knowing the fungal micro-organisms that infests bread which emails the isolation and identification of the fungal organisms, the source of coutanmination a known standardized system called hazard analysis critical control point which ensures hygienically produced breads. The material and method email the collection of bread samples from five different shops AT Artisan market, Enugu, the method used is the isolation technoloque and the identification of filamention fungi and yeast by wet mount and fluorescence microscopy. The result obtained were gotten by counting the colonies grown on the culture medium (Nutrient agar) and the mean of duplicate was then calculated, some fungal micro organisms seen viewed unbder the microscope are as follows;

Mucon SpP

Aspergillus flarus

Aspergillus fumigatus

Penicillium Spp

Rhizopus Spp

LIST OF TABLES

Table 1 Composition of the medium

Table 2 Daily observation of bread at room temperature

TABLE 3 Fungal load of the cultured bread

Table 4 Cultural and morphological characteristics

TABLE OF CONTENT

Title page

Certification

Dedication

Acknowledgement

Abstract

List of table

Table of contents

CHAPTER ONE

INTRODUCTION

1.1 Background information

1.2 Aims and objective of study

1.3 Hypothesis

1.4 Statement of problem

1.5 Significance of study

1.6 Limitation of study

CHAPTER TWO

LITERATURE REVIEW

2.1 Composition of bread and its requirement

2.2 Sources of contamination

2.3 Infestation of bakery products

2.4 Types of spoilage in bread

2.5 The hazard analysis critical control point

2.6 Degradation and deterioration of bread

2.7 Mycotoxin

2.8 Preservative

CHAPTER THREE

MATERIALS AND METHOD

3.1 Sample collection

3.2 Material used for the preparation of the medium

3.3 Preparation the medium

3.4 Isolation and identification procedure

3.4.1 Isolation method

3.5 Identification of fungi

CHAPTER FOUR

4.1 Result

4.2 Discussion

CHAPTER FIVE

5.1 Conclusion

5.2 Recommendation

REFERENCES .

GET THE COMPLETE PROJECT

DOWNLOAD FULL MATERIAL

Share on social media

WhatsApp Facebook Instagram Twitter

Terms of Use: This is an academic paper. Students should NOT copy our materials word to word, as we DO NOT encourage Plagiarism. Only use as a guide in developing your original research work. Thanks.

Disclaimer: All undertaking works, records, and reports posted on this website, eprojectguide.com are the property/copyright of their individual proprietors. They are for research reference/direction purposes and the works are publicly supported. Do not present another person’s work as your own to maintain a strategic distance from counterfeiting its results. Use it as a guide and not duplicate the work in exactly the same words (verbatim). eprojectguide.com is a vault of exploration works simply like academia.edu, researchgate.net, scribd.com, docsity.com, course hero, and numerous different stages where clients transfer works. The paid membership on eprojectguide.com is a method by which the site is kept up to help Open Education. In the event that you see your work posted here, and you need it to be eliminated/credited, it would be ideal if you call us on +2348064699975 or send us a mail along with the web address linked to the work, to eprojectguide@gmail.com. We will answer to and honor each solicitation. Kindly note notification it might take up to 24 – 48 hours to handle your solicitation.

Material Information

₦4,000.00 1 Price:
67 2 No. of Pages:
5 3 No. of Chapters:
No 4 Has Implementation:

FOR ENQUIRIES WE ARE AVAILABLE 24/7

Contact us on

WhatsApp Phone Call Email Facebook