Molecular characterization and identification of bacteria and fungi associated with Malus Domestica (Apple) Department: Microbiology By: ultimeight Project ID: 5688 Rating: (3.6) votes: 7Rate this project12345 Price:₦4000 Get the Complete MaterialAbstractAn apple is an edible fruit produced by an apple tree (Malus domestica). Apple trees are cultivated worldwide and are the most widely grown species in the genus Malus. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today. Apples have been grown for thousands of years in Asia and Europe and were brought to North America by European colonists. Apples have religious and mythological significance in many cultures, including Norse, Greek, and European Christian tradition. Fungi causes most plant disease. The result of the biochemical test shows the presence of indole, catalase, glucose, sucrose and citrate. The cultural characteristics of bacteria isolates includes size: large, shape: irregular, surface: smooth, edge: entire, elevation: flat, texture: rough, consistency: soft, colour: creamy, opacity: opaque. Result of cultural and Cellular Characterization of Fungi Isolate are as follows:Sample A: White wooly mycelia with orange spores, inverse surface is cream and smooth, Erect sporangiosphere swell at the top to form a sporangia which are globular shaped columeller is present, Mucur sp Sample B: Dull, dry semi white or cream coloured with slightly mycelial border, Yeast form, unicellular single budding of the cells may be seen both yeast and pseudo-hyphae are gram positive, Candida albicans. A total of 3 fungi isolate were identified namely: Penicillium sp, Candida albicans, Mucur sp. Most of these fungal isolates are useful and are rarely pathogenic however they can still produce severe illness in immune-compromised individuals, and sometimes otherwise healthy people may also become infected. The obtained results unveil the identity of the devastating molecular and characterization of fungi threatening yam availability to consumers. The result of DNA extraction, DNA Amplification, PCR and DNA sequencing are reported in the body of the work....Preview Download Preview +Other Microbiology project topics and materials you might be interested in»Bacterial analysis of urine polluted environment in federal polytechnic Nekede, Owerri»Isolation and identification of microbes associated with spoilage bread»Microbiological quality of palm kernel fruits»Microbiological evaluation of home made grape juice»Therapeutic potential of Moringa Oleifera leaves»Antibacterial activity of honey on staphylococcus aureusescherichia coli and streptococcus pyogen isolated from wound»Bacteriological monitoring of abattoirs in Ehime Mbano in Imo state»Phytochemical screening and antimicrobial assessment of Spondias Mombin (Ijikara)»Proximate, selected vitamins, and minerals analysis of Moringa Oleifera»Biodeterioration of natural and artifical stone»Isolation and identification of bacterial aerosols bioaerosols dump sites in Yenagoa»The effect of crude avocado and pawpaw leaves extract on kidney function of guinea pigs»Microbial examination of raw meat obtained at main abattoir, Offa»Isolation and characterization of fungi associated with the spoilage of corn grown in farms in Rukpokwu community»Incidence of staphylococcus and salmonella species in Kunuaya retailed in Yenagoa