MICROBIAL EXAMINATION OF SPOILT PERSIA AMERICANA
TABLE OF CONTENTS
CHAPTER ONE
Introduction
1.1 Background of study
1.2 Statement of problem
1.3 Aim and Objectives of the study
1.4 Hypothesis
1.5 Significance of the study
1.6 Limitation of the study
CHAPTER TWO
Literature review
2.1 The origin of Avocado fruits
2.2 Uses of avocado fruits
2.3 Preservation 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 products
2.7 Some biochemical test for bacterial isolates
CHAPTER THREE
Materials and methods
3.1 Sample collection
3.2 Sterilization of media an material used
3.3 Preparation of media
3.4 Bacteria and fungi isolate from avocado fruits
3.5 Bacterial isolation and identification
3.6 Fungal isolation and identification
3.7 Lactophenole blue staining technique for fungi isolates
3.8 Staining techniques for bacteria isolates grains stain
3.9 Biochemical test for identification of bacteria isolates
CHAPTER FOUR
Results and discussion
4.1 Bacterial Examination
4.2 Fungi, examination
CHAPTER FIVE
Conclusion and recommendation
5.1 Conclusions
5.2 Recommendation
Reference
LIST OF TABLE
Table I: Bacterial isolated and their frequencies
Table 2: Fungi isolated and their frequencies
Table 3: Sources of collection of the fruit and Bacteria isolate
Table 4: Sources of collection of the fruits and fungi isolates
LIST OF FIGURES
Fig. 1: Rate of occurrence of fungi
Fig. 2: Rate of occurrence of bacteria
Fig. 3: Fungi isolates according to sources
Fig. 4: Bacteria isolates according to source.
