ISOLATION AND IDENTIFICATION OF MICROBES ASSOCIATED WITH SPOILAGE CANNED FOOD SOLANUM LYCOPERSICUM

ISOLATION AND IDENTIFICATION OF MICROBES ASSOCIATED WITH SPOILAGE CANNED FOOD SOLANUM LYCOPERSICUM  

TABLE OF CONTENTS  

Cover page Title Page Dedication Certification Acknowledgement Abstract Table of Contents CHAPTER ONE : ISOLATION AND IDENTIFICATION OF MICROBES ASSOCIATED WITH SPOILAGE CANNED FOOD SOLANUM LYCOPERSICUM 1.0    Introduction 1.1    Background of the Study 1.2    Research Problem 1.3    Objective of the Study 1.4    Significance of the Study 1.5    Scope of the Study 1.6    Limitation of the Study 1.7    Definition of Terms CHAPTER TWO : ISOLATION AND IDENTIFICATION OF MICROBES ASSOCIATED WITH SPOILAGE CANNED FOOD SOLANUM LYCOPERSICUM 2.0    Literature Review 2.2    Causes of canned Food Spoilage 2.3    Types of Canned Food Spoilage 2.4    Factors Affecting Spoilage of Canned Food 2.5    Prevention and Control of Spoilage CHAPTER THREE: ISOLATION AND IDENTIFICATION OF MICROBES ASSOCIATED WITH SPOILAGE CANNED FOOD SOLANUM LYCOPERSICUM 3.0    Materials and Method 3.1    Materials 3.2    Method of Collection 3.3    Preparation of Sample Collection 3.3.1 Serial Dilution 3.4    Culturing 3.4.1 Preparation of Pure – Culture 3.5    Identification of Isolate 3.5.1 Gram Staining 3.5.2 Catalase Test 3.5.3 Coagulase Test 3.5.4 Weight Mounting CHAPTER FOUR: ISOLATION AND IDENTIFICATION OF MICROBES ASSOCIATED WITH SPOILAGE CANNED FOOD SOLANUM LYCOPERSICUM 4.0    Presentation and Analysis of Data 4.1    Presentation of Data 4.2    Analysis of DataCHAPTER FIVE  : ISOLATION AND IDENTIFICATION OF MICROBES ASSOCIATED WITH SPOILAGE CANNED FOOD SOLANUM LYCOPERSICUM 5.0    Summary, Conclusion and Recommendation 5.1    Summary 5.2    Summary 5.3    Recommendation References

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