ISOLATION AND IDENTIFICATION OF RHIZOPUS FROM DECAYING BREAD

By

AGBATUE, CHINYERE C.

Presented To

Science Laboratory Technology Department

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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.

TABLE OF CONTENTS

Title page

Certification

Dedication

Acknowledgement

Abstract

Table of contents

CHAPTER ONE

INTRODUCTION

1.1 Aim and Objectives

1.2 Hypothesis

1.3 Statement of Problem

1.4 Significance of Study

1.5 Limitation of the Study

CHAPTER TWO

2.1 Composition of Bread and Itâ€s Requirement

2.2 Source of Contamination

2.3 Rhizopus as a spoilage Organism

2.4 Physiological Characteristic of Rhizopus

2.5 Myeotoxins

2.6 Preservative

CHAPTER THREE

METHODOLOGY

3.1 Sample Collection

3.2 Direction for Method of preparation of the Medium

3.3 Isolation Method

3.4 Method of Identification

CHAPTER FOUR

GENERAL MORPHOLOGY

4.1 general Morphology of Rhizopus

4.2 Mode of Life

4.3 Reproduction of Rhizopus

CHAPTER FIVE

RESULT

5.1 Table I

5.2 Table II

CHAPTER SIX

CONCLUSION AND RECOMMENDATION

6.1 Conclusion

6.2 Recommendation

REFERENCES

📄 Pages: 42 🧠 Words: 4690 📚 Chapters: 6 🗂️️ For: PROJECT

👁️‍🗨️️️ Views: 449

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