Molecular characterization and identification of bacteria and fungi associated with Pennisetum Americanum (Millet) Department: Microbiology By: ultimeight Project ID: 5689 Rating: (3.0) votes: 7Rate this project12345 Price:₦4000 Get the Complete MaterialAbstractMillet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. Millets have been the main staples of the people of semi-arid tropics of Asia and Africa for centuries where other crops do not grow well. Since ancient times, millet has been widely consumed in Asia and India as well. The tiny“grain” is gluten-free and packed with vitamins and minerals. Millet grain is highly nutritious with good quality protein, rich in minerals, dietary fibre, phytochemicals and vitamins. The result of the biochemical test shows the presence of indole, catalase, glucose, sucrose and citrate. The cultural characteristics of bacteria isolates includes size: 4mm, shape: round, surface: smooth, edge: entire, elevation: flat, texture: shinning, consistency: soft, colour: light-yellow, opacity: transparent. Results of cultural and Cellular Characterization of Fungi Isolate are as follows:Sample A: Pale to bluish violet fluffy mycelia with cream and smooth inverse surface, Fusarium conidium (macroconidium) is fusiform, multi-celled by transverse septa with a characteristics foot-shaped basal all and a pointed to whip-like apical cell, Fusarium 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 4 fungi isolate were identified namely: Fusarium sp, Penicillium sp, Rhizopus sp and Candida albicans. A total of 2 bacteria isolate were identified namely: Enterobacter aerogenes and Bacillius cereus. 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