ISOLATION AND IDENTIFICATION OF RHIZOPUS FROM DECAYING BREAD
By
AGBATUE, CHINYERE C.
Presented To
Department of Science Laboratory Technology
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 It’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
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