Bacterial and Fungi Involved in Yogurt Production

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                                              TABLE OF CONTENTS

TITLE PAGE                                                                                                  i

CERTIFICATION                                                                                           ii

DEDICATION                                                                                               iii

ACKNOWLEGEMENTS                                                                               iv                                                                                                                           

TABLE OF CONTENTS                                                                                 v

LIST OF TABLES                                                                                            vi

LIST OF FIGURES                                                                                          vii

ABSTRACT                                                                                                     viii

 

CHAPTER ONE

1.0   Introduction and literature review                                                      1

 

CHAPTER TWO

2.0 Materials and method

2.1 Sterilization of apparatus

2.2 Collection of samples

2.3 Preparation of culture media

2.3.1 Nutrient agar (NA)

2.3.2 Potato dextrose agar (PDA)

2.4 Preparation serial dilution

2.4.1 Serial dilution for nutrient agar

2.4.2 Serial dilution for potato dextrose agar

2.5 Bacteria examination and isolation

2.6 Fungi examination and isolation

2.7 gram staining

2.8 Catalyses test

 

CHAPTER THREE

3.0 Results

3.1 Colonial morphology and biochemical characteristics of bacteria isolate

3.2 Colonial morphology of fungal isolates

3.3 Description and identification of fungi isolates

 

CHAPTER FOUR

4.0 Discussion

4.1 Conclusion

4.2 Recommendation

References

 

 

 

 

LIST OF TABLE

Table 1:     Colonial morphology and biochemical characteristics of

                     Bacterial isolates                                                                                                                                     

Table 2:     colonial morphology of fungal isolates

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LIST OF FIGURE

Figure 1:       Flow chart used in production of yogurt

Figure 2:       Rhizopus

Figure 3:       Aspergillus niger

Figure 4:       Saccharomyces 

ABSTRACT

Yoghurt bought from three producers, in Ilorin Kwara state were taken to the laboratory and examined, different bacteria and fungi were found in all the yoghurt tested using conventional methods. The implications of these microorganisms were discussed.

 

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APA

MARY, K (2021). Bacterial and Fungi Involved in Yogurt Production. Afribary. Retrieved from https://afribary.com/works/bacterial-and-fungi-involved-in-yogurt-production

MLA 8th

MARY, KAYODE "Bacterial and Fungi Involved in Yogurt Production" Afribary. Afribary, 17 Dec. 2021, https://afribary.com/works/bacterial-and-fungi-involved-in-yogurt-production. Accessed 08 Aug. 2022.

MLA7

MARY, KAYODE . "Bacterial and Fungi Involved in Yogurt Production". Afribary, Afribary, 17 Dec. 2021. Web. 08 Aug. 2022. < https://afribary.com/works/bacterial-and-fungi-involved-in-yogurt-production >.

Chicago

MARY, KAYODE . "Bacterial and Fungi Involved in Yogurt Production" Afribary (2021). Accessed August 08, 2022. https://afribary.com/works/bacterial-and-fungi-involved-in-yogurt-production