sitelogo
 Home»Microbiology» Microbiological quality of palm kernel fruits

Microbiological quality of palm kernel fruits

 Department:Microbiology  
 By:usericon jessy03  

fblog
   Rating:  (3.3) votes38
   Rate this project   
   Price:₦1000
Abstract
The microbial quality of palm kernel fruits sold in Ariaria International Market, Aba was investigated using standard microbiological procedures. Three (3) different species palm fruits were used in this study and they were Ojukwu, Dura and Pisifera.  Ojukwu had the highest viable count (4.0 x 104 cfu/g to 4.8 x 104 cfu/g) followed by Pisifera (3.4 x 104 cfu/g to 3.0 x 104 cfu/g) and Dura (6.0 x 103 cfu/g to 7.2 x 10 3 cfu/g). The bacterial species obtained were Staphylococcus aureus, Bacilius spp, Pseudomonas aeruginosa, Streptococcus spp and Serratia spp. The fungal species obtained were Aspergillus flavum, Candida spp and kluyveromuces spp. Ojukwu has the highest viable count. Though their microbial loads were not high, the organisms isolated can cause health problems in individuals who consumed the products without adequate heat processing....
Preview +

UPLOAD A PROJECT

Do you have project materials to share? Upload and earn with it.