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FUNGAL INFUSTATION ON BAKERY PRODUCT DREAM

📄 Project Material📋 65 pages📚 Chapters 1–5đŸ’Ÿ MS-Word & PDF

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ABSTRACT
 
This project work which is all about the fungal infestation of bakery product BREAD, explain the kind or type of fungal organisms that are responsible for the  spoilage on contamination of bread. The infestation of fungal organism on bread depends on the kind and number of the agent present and upon the environment about them. this statement makes it clear that micro organism infest foods having suitable environment condition for their microbial activity. This project work is centered on knowing the fungal micro-organisms that infests bread which emails the isolation and identification of the fungal organisms, the source of coutanmination a known standardized system called hazard analysis critical control point which  ensures hygienically produced breads. The material and method email the collection of bread samples from five different shops AT Artisan market, Enugu, the method used is the isolation technoloque and the identification of filamention fungi and yeast by wet mount and fluorescence microscopy. The result obtained were gotten by counting the colonies grown on the culture medium (Nutrient agar) and the mean of duplicate  was then calculated, some fungal micro organisms seen viewed unbder the microscope are as follows; 
 
Mucon SpP 
Aspergillus flarus 
Aspergillus fumigatus 
Penicillium Spp 
Rhizopus Spp
 
 
 
 
 
 
LIST OF TABLES
 
Table 1 Composition of the medium 
Table 2 Daily observation of bread at room temperature 
TABLE 3 Fungal load of the cultured bread 
Table 4 Cultural and morphological characteristics 
 
 
 
TABLE OF CONTENT
 
Title page
Certification
Dedication
Acknowledgement
Abstract
List of table
Table of contents
 
CHAPTER ONE 
INTRODUCTION 
1.1 Background information 
1.2 Aims and objective of study 
1.3 Hypothesis 
1.4 Statement of problem 
1.5 Significance of study 
1.6 Limitation of study 
 
CHAPTER TWO 
LITERATURE REVIEW 
2.1 Composition of bread and its requirement 
2.2 Sources of contamination 
2.3 Infestation of bakery products 
2.4 Types of spoilage in bread 
2.5 The hazard analysis critical control point 
2.6 Degradation and deterioration of bread 
2.7 Mycotoxin 
2.8 Preservative 
 
CHAPTER THREE
MATERIALS AND METHOD 
3.1 Sample collection 
3.2 Material used for the preparation of the medium 
3.3 Preparation the medium 
3.4 Isolation and identification procedure 
3.4.1 Isolation method 
3.5 Identification of fungi 
 
CHAPTER FOUR 
4.1 Result 
4.2 Discussion 
 
CHAPTER FIVE 
5.1 Conclusion 
5.2 Recommendation 
REFERENCES .
 

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