TABLE OF CONTENTS
CHAPTER ONE
1.0 INTRODUCTION
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 FERMENTED FOODS
2.2 Pentaclethra Macrophylla
2.3 Botany
2.4 ECOLOGY
2.5 Growth and Development
2.6 Method of Production
2.6.1 Microorganism involved in ugba fermentation
2.6.2 Ugba Fermentation
2.6.3 Ugba Defects
2.6.4 Shelf life and Preservation of Ugba
2.6.5 Uses/ Application of Ugba
2.7 Micrococcus Species In Ugba
2.8.1 Environmental Isolation of Micrococcus
2.8.2 Pathogenesis
2.8.3 Industrial Uses of Micrococci
CHAPTER THREE
3.0 Materials and Method
3.1 The materials used for this experiment include
3.2 Sample Collection
3.3 Isolation of Micrococcus from Ugba
3.4 Identification of Isolates
3.5 Gram staining
3.6 Biochemical tests
3.6.1 Catalase Test
3.6.2 Citrate Test
3.6.3 Methyl Red Test
3.6.4 Oxidase Test
3.6.5 Coagulase Test
3.7 Medium for the production of Lipase Olive Oil Medium
3.7.1 Palm oil medium
3.7.2 Basal Medium
3.7.3 Substrate preparation
3.8 Culture Conditions and Lipase Production
3.8.1 Determination of Lipase Activity
CHAPTER FOUR
4.1 Isolation of Micrococcus sp
4.1.1 Growth of Micrococcus sp in different kinds of media
4.2 Lipase production in different types of media
CHAPTER FIVE
5.0 DISCUSSION, CONCLUSION AND RECOMMENDATIO
5.1 Discussion
5.2 Conclusion
5.3 Recommendation
REFERENCES
APPENDIX 1
APPENDIX II
Subscribe to access this work and thousands more