DETERMINING THE CULTURE CONDITION FOR MAXIMUM LIPASE PRODUCTION BY ISOLATED MICROCOCCUS FROM UGBA, A RESEARCH PROJECT TOPIC ON MICROBIOLOGY

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DETERMINING THE CULTURE CONDITION FOR MAXIMUM LIPASE PRODUCTION BY ISOLATED MICROCOCCUS FROM UGBA, A RESEARCH PROJECT TOPIC ON MICROBIOLOGY

 

CHAPTER ONE

1.0   INTRODUCTION

        Ugba also called ukpaka is a popular food delicacy in Nigeria especially among Ibo ethnic group. It is rich in protein and is obtained by a solid state fermentation of the seed of African oil bean tree (Pentaclethra macrophylla Benth). It is essential food item from various traditional ceremonies where it is mixed with slices of boiled stock fish (ugba and okpoloko). The natural fermentation of the seed which at present is still done at the house-hold level, renders the production nutritious, palatable and non-toxic (Enujiugha, 2002).

        Its production, like many African fermented foods depends, entirely on mixed…

 

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DETERMINING THE CULTURE CONDITION FOR MAXIMUM LIPASE PRODUCTION BY ISOLATED MICROCOCCUS FROM UGBA, A RESEARCH PROJECT TOPIC ON MICROBIOLOGY

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