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Isolation and identification of microbes associated with spoilage bread

 Department: Microbiology  
 By: usericon Ennyshola  

 Project ID: 2697
   Rating:  (3.1) votes: 17
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   Price:₦2000
Abstract
This study investigates the various molds involved in spoilage of bread include Aspergillus Fumigatus, A. Flavus and Candida Albicans. Bread is a food product that is universally accepted as a very convenient form of food that has desirability to all population rich and poor, rural and urban. Its origin dates back to the Neolithic era and is still one of the most consumed and acceptable staples in all parts of the world. Rope spoilage is a bread disease consisting of the bacterial decomposition of the breadcrumb. Spoilage organisms are heat-resistant spores of bacteria belonging to Bacillus genera, which survive the baking process. Members of the Bacillus genus that bring about bacterial spoilage of bread are known as rope. This is of major economic concern to the baking industry. The aim of this project is to assess the safety (microbial) and quantity of food widely appreciated throughout the world because of the ease in which infection can be spread. ...
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