food microbiology project topics

As a microbiology researcher, student or postgrad you may be required to work on specifically food microbiology project topics. This means you are going to specifically be looking for only microbiology research topics that have to do with food. Food microbiology research topics will focus on research about the microorganisms that inhabit, help create or contaminate food.

So we have quickly put together a list of food related microbiology project topics (pdf & word) for you.

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Now, for some food microbiology project topics

1. Microbiology of Polyethylene-Packaged Sliced Watermelon (Citrullus lanatus) Sold by Street Vendors in Nigeria

Ten packaged, freshly sliced watermelon were collected from different street vendors to determine their microbiological quality. Eight different microbial isolates were obtained from the sliced watermelon samples, namely Escherichia coli, Klebsiella aerogenes, Proteus mirabilis, Staphylococcus aureus, Lactobacillus spp., Saccharomyces cerevisiae, Rhizopus stolonifer and Mucor spp.

2. Plasmid Profile Of Streptococcus lactis And Lactobacillus Plantarum Isolated From Ogi Encoding For Acetaldehyde In Yoghurt

An investigation was carried out on the plasmid profile of Streptococcus lactis and Lactobacillus plantanum isolated from a total of 120 samples collected from Oyingbo, a local market in Lagos State. Morphological, cultural, physiological characterization and API kits were employed to isolate and identify and treptococcus lactis and Lactobacillus plantanum

3. Isolation And Identification of Microorganisms From Herbal Mixtures Sold at Enugu Metropolis

The safety, efficacy and quality of herbal mixtures have been an important concern for health authorities and health professional, especially now there is increase in the use of herbal mixtures. This study was aimed at isolation and identification of microorganisms from some liquid herbal mixtures sold in Enugu metropolis, South East of Nigeria.

4. Physicochemical and Phytochemical Analysis of Honey and Shea Butter Samples and Their Antibacterial Effect on Staphylococcus aureus AND Klebsiella pneumoniae

This research work was carried out to examine the physicochemical and phytochemical constituents of honey and Shea butter samples respectively and their antibacterial effect on Staphylococcus aureus and Klebsiella pneumoniae. The physicochemical screening of honey showed that the honey samples used have low water activity, low moisture content, low pH value below 4.0 and Ash while the phytochemical analysis of Shea butter revealed the presence of Saponnins, Tannins, Alkaloids, Steroid and Phenol.

5. Characterising Growth Behaviour of Yeast Strains Isolated from Mango Fruit in Carbon, Nitrogen and Stress Environments

The present experiment aims at investigating the growth behaviour of different yeast strains inselected carbon, nitrogen and stress environment to obtain strains with prospects for industrialapplication.   Specifically,   the   study   is   set   to:   isolate   yeast   from   decaying   mango   fruit   anddetermine growth performance of yeast strains in different environments, carbon, nitrogen andstressors.

6. Antimicrobial activities of selected plants (bitterleaf, utazi, and bitterkola leaf)extracts against fish pathogenic bacteria

Aquaculture has been a growing activity for the last 20 years worldwide and this impressive development has been attended by some practices potentially damaging to animal health. The bacterial infections are considered the major cause of mortality in aquaculture. Among the common fish pathogens, A. hydrophila and Y. ruckeri as gram-negative and S. agalactiaeL. garvieae and E. faecalis as grampositive bacteria cause infectious diseases.

7. MICROBIAL QUALITY ASSESSMENT OF LOCALLY PRODUCED KUNU SOLD AT TANKE AREA OF ILORIN METROPOLIS

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 1.0×102 to 8.0x103cfu/ml; the faecal coliform count ranged from 0 to 3.0x103cfu/ml; the total fungi count ranged from 3.2×104 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.

8. Phytochemical Analysis and Antimicrobial Effect of Calotropis procera (Sodom apple) Leaves Extract on Some Bacteria Isolated from Spoilt Nunu Milk

This study was carried to with the aim of determining the antibacterial effect of Calotropis procera against some bacteria isolated spoilt nunu. Bacteria isolated from spoilt nunu were identified based on their Gram characteristics, morphology and biochemical characteristics. Calotropis procera was extracted using ethanol, methanol and distilled water.

9. Antimicrobial Effect of Natural Honey and Mango Leave on Pathogenic Bacteria

Honey has since been found to possess antibacterial property and is therefore employed for wound and gastro-intestinal disease therapy. This study evaluates the antibacterial spectrum and efficacy of honey and compared with tetracycline.  Different concentrations (50, 75 and 100.0 %) of honey were studied in-vitro using Staphylococcus aureus, Klebsiella spp, Escherichia coli and Citrobacter spp

10. Comparative Evaluation of Bacteria and Fungi Diseases Associated with Saccharum officinarum (Sugarcane) in Ethnobotanical Garden of Wesley University, Ondo

The comparative evaluation of the bacterial and fungal diseases associated with Saccharum officinarum (Sugarcane) in ethnobotanical garden of Wesley University, Ondo was carried out through different microbial processes.

11. Investigating The Presence Of Staphylococcus Aureus And Escherichia Coli In Dairy Products

Dairy products are various products derived from cow’s milk or that of other female mammals such as goat, sheep, yaks, horses, camel. Dairy products include yoghurt, nono (fermented cow’s milk, madara (unfermented cow’s milk, cheese, whey, condensed and evaporated milk.) (cultureforhealth, 2015).

12. ANTIFUNGAL EFFECT OF GARCINIA KOLA

The study determines the antifungal effects of aqueous, ethanolic and methanolic extracts of Garcinia kola on some selected fungal isolates and their phytochemical constituents. The antifungal sensitivity and Minimum Inhibitory Concentration (MIC) were determined by agar well diffusion and agar dilution methods, respectively using Sabouraud dextrose agar.

13. ISOLATION AND IDENTIFICATION OF MICROORGANISMS RESPONSIBLE FOR SPOILAGE OF DAIRY PRODUCT (MILK, YOGHURT AND LOCALY PREPARED CHEESE)

Milk, Yoghurt and Cheese are highly valuable food which are readily digested and have high concentration of nutrients which have proved to be a heaven of microbes, studies were conducted on the isolation and identification of microbes [Fungi and Bacteria] on peak canned milk, yoghurt, locally prepared cheese and cheese water.

14. PRODUCTION AND QUALITY EVALUATION OF BANANA (MUSA SAPIENTUM) WINE

Juice was extracted from banana (Musa sapientum) pulp with the addition of lemon juice and was inoculated with Baker’s yeast (Saccharomyces cerevisiae) and held at 30  for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9×107 cfu/ml at 0hr, 5.1×107 at the 48hr and 4.8×107 cfu/ml at 168hr.

15. MICROBIOLOGICAL AND MICROBIAL ASSESSMENT OF COMMERCIALLY PREPARED YOGHURTS SOLD IN ENUGU

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 make yoghurt, but modern production is dominated by cow milk. It is the fermentation of the milk sugar (Lactose) into lactic acid that gives yoghurt its gel-like texture and characteristics tang (Davis, 1974)
The microbial changes which took place during the steeping and storage of pan (ogi) was studied.  The steeped water had an initial PH of 6.8 which latter reduced to 4.9 at the end of steeping.  The bacterial  number for the steeped water ranged from 4.7×104  to 3.2 x 107 cfu/ml while the fungal number ranged from 1.5 x103 to 5.7 x 106 cfu/ml.  In the stored pap, pap I had higher count which range from 7.2×104 to 6.0×107 cfu/g while 6.0×107 to 1.6×1011.
The Anatomy of this project write-up encompasses the ordinary look of enzymes as organic molecules, rather it sheds more light into the comprehensive view and determination of the catalytic and specific activity enzymes particularly- DIASTASE, MALTASE and ZYMASE can exploit in industrial application, also critically important is the selective ways of providing fundamental data which allows the society-particularly small-scale brewers to understand and exploit the chemistry of fermentation by enzymes.
Microbial evaluation of twenty samples of raw milk from a diary farm (Emene fulani cattle rearers) was carried out using five method: viz direct microcopies count nutrient agar count, Blood agar count, Mac conkey agar count (celiforms only) and Acid fast bacilli staring was done to  assay for the presence of the Tubercle bacillus.
Locally brewed beer (sorghum beer) is an indigenous alcohol average. It is produced mainly from sorghum grain (Sorghum vulgare ) and the process of brewing involves malting, mashing, souring, fermentation and packaging. Locally brewed beer without hops has a short shelf-life. The aqueous extract of a tropical plant, bitter-leaf was used as the hop .Two type of drink were produced, one with hops and another without hops
Colocynthis citrullus (Egusi) are seeds of a creeping annual and intercropping plant made use in traditional farming practices while Irvingia gabonensis (Ogbono) are seeds of small mango-like fruit found in West Africa. The seeds when ground into paste are highly mucilaginous and are used in thickening soups. They also add to the nutritive value of soups. They also add to the nutritive value of soups.
If you want to dig up more food microbiology project topics (in pdf or word) GO HERE AND BROWSE THROUGH.

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