The study is aimed at evaluating the microbiological quality control of soymilk beverage sold in I.M.T campus 3 Enugu. The soymilk samples were collected randomly from all the soymilk hawkers in campus 3 I.M.T Enugu. 30 soymilk samples were collected and used for the study. All the sample were freshly prepared, serial dilution of the soymilk samples was carried out. The sample were cultured using the streaking method on nutrient and Macconkey agar media Gram staining and microscopic  examination was carried out to identify the organism. Biochemical test were finally carried out to confirm the implicated organism. The bacteria implicated in this study were staphylococcus sp and escherichia coli.

Title page

Contents

Certification

Dedication

Acknowledgement  

Abstract

Table of content

1.0 INTRODUCTION 

         

2.0 literature review

2.1 Processing of soybeans

2.2 Nutritional value of           

2.3 Soymilk and the human health           

2.4 Spoilage of foods            

2.4.1 Microbial activities     

2.4.2 Food pests

     

3.0 Material and method

3.1 Materials

3.2 Methodology

3.2.1 Microbiological examination  

3.2.2 Gram staining  

3.2.3 Biochemical test for identification

4.0 Result

       

5.0 Discussion

5.1 Conclusion

5.2 Recommendation

TABLE 1: The colony morphology, gram reaction and optimum growth temperature of the isolates. 

TABLE 2: Biochemical test of Bacterial isolates in the samples

FIG 1 Sketch of process flow diagram for extraction of soymilk 

Fig 2: Staphylococcus specie as found on nutrient agar and macconkey agar 

Fig 3: Escherichia coli as found on macconkey agar.