MICROBIAL EXAMINATION OF SPOIL PERSIA AMERICANA

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MICROBIAL EXAMINATION OF SPOIL PERSIA                     AMERICANA

TABLE OF CONTENTS

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

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MICROBIAL EXAMINATION OF SPOIL PERSIA AMERICANA

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