MICROBIAL EXAMINATION OF SPOIL PERSIA AMERICANA
TABLE OF CONTENTS
Title Page
Certification
Dedication
Acknowledgement
List of Tables
Abstract
Table of Contents
CHAPTER ONE
1.1Â Â Â Introduction
1.2Â Â Â Statement of Problem
1.3Â Â Â Aim And Objectives of the Study
1.4Â Â Â Significance of the Study
1.5Â Â Â Limitation of the Study
CHAPTER TWO
2.1Â Â Â Literature Review
2.2Â Â Â Uses of Avocado Fruits
2.3Â Â Â Presentation of Avocado Fruits
2.4Â Â Â Ways Avocado Fruits can be Prone to Contamination
2.5Â Â Â Microbial Spoilage of Avocado Fruit
2.6Â Â Â Control of Bacterial and Other Disease of Avocado Fruits and Fruits Product
CHAPTER THREE
Materials and Methods
3.1Â Â Â Sample Collection
3.2Â Â Â Sterilization of Media and Material Used
3.3Â Â Â Preparation of Media
3.4Â Â Â Bacteria and Fungi Isolate from Avocado Fruit
3.5Â Â Â Bacterial Isolation and Identification
3.6Â Â Â Fungal Isolation and Identification
3.7Â Â Â Lactophenol Blue Staining Technique for Fungi Isolate
3.8Â Â Â Staining Technique for Bacteria Isolates grains Stain
3.9Â Â Â Biochemical Test for identification of Bacteria Isolates
CHAPTER FOUR
4.0Â Â Â Result / Discussion
4.1Â Â Â Result
4.2Â Â Â Discussion
CHAPTER FIVEÂ Â
5.1Â Â Â Conclusion
5.2Â Â Â Recommendation
Reference.
