ISOLATION AND IDENTIFICATION OF RHIZOPUS FROM DECAYING BREAD

Format: MS WORD | Chapter: 1-5 | Pages: 45 | 2219 Users found this project useful | Price NGN5,000

ISOLATION AND IDENTIFICATION OF RHIZOPUS FROM DECAYING BREAD

ABSTRACT

The Isolation and Identification of Rhizopus from a Decaying Bread were conducted. The black mould used in the practical was collected from bread. It is allowed to stay in moist environment or at room temperature for 2 to 3 days. The mould is then inoculated in the nutrient egar (N.A.) incubated and was isolated and view under the microscope for cultural characteristics. In the experiment a mass of soft, closely woven white, silky threads was observed. In the microscope examination, non-deptate masses of round black spores, rhizoid. This characterized by Rhizopus SP. In conclusion, since foodstuff from which the mould is isolated is bread, Rhizopus SP which is more prominent in bread than in any other foodstuff.

Tags: IDENTIFICATION OF RHIZOPUS FROM DECAYING BREAD ISOLATION AND IDENTIFICATION OF RHIZOPUS FROM DECAYING BREAD

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Project information

Project Price

NGN5,000
Number of Pages

45
Number of Chapters

1-5
Additional Content

Abstract,Table of content and Questionnaire

ISOLATION AND IDENTIFICATION OF RHIZOPUS FROM DECAYING BREAD

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