ASSESSMENT OF THE ANTIMICROBIAL SUSCEPTIBILITY PATTERN OF MICROORGANISMS PRESENT IN YOGHURT

  • 0 Review(s)

Product Category: Projects

Product Code: 00001445

No of Pages: 58

No of Chapters: 5

File Format: Microsoft Word

Price :

₦3000

TABLE OF CONTENT

CHAPTER ONE

1.0   INTRODUCTION

 

CHAPTER TWO

2.0   LITERATURE REVIEW

2.1   PRODUCT DESCRIPTION

2.2   PRODUCTION OF YOGHURT MATERIALS:

2.3   VARIETIES IN YOGHURT PRESENTATION

2.4   HEALTH BENEFITS OF YOGHURT

2.5   NUTRITIONAL PROFILE OF YOGHURT

2.6   FACTOR THAT ALTER THE QUALITY OF YOGHURT

2.7   SOURCES OF MICROBIAL CONTAMINATION IN YOGHURT:

2.8   INFLUENCE OF CLEANING EQUIPMENT AND SANITIZATION

 

CHAPTER THREE

3.0   MATERIALS AND METHOD

3.1   MATERIALS

3.2   SAMPLE COLLECTION

3.3   ANALYSIS OF SAMPLE

3.4   IDENTIFICATION OF ISOLATES

3.4.1        BIOCHEMICAL TESTS

3.5   ANTIBIOTIC SENSITIVITY TEST.

 

CHAPTER FOUR

4.0   RESULT

 

CHAPTER FIVE

5.0   DISCUSSION/CONCLUSION

REFERENCES

APPENDIX 1

COMPOSITION AND PREPARATION OF MEDIA

 

 


CHAPTER ONE

1.0   INTRODUCTION

Yoghurt is a fermented dairy product obtained from the lactic acid fermentation of milk. It is one of the most popular fermented milk products in the world and produced commercially at home. (Willey et al., 2008). In its commercial production, non fat or low fat milk is pasteurized cooled to 43°c and are inoculated with known cultures of microorganisms referred to as starter cultures. The starter cultures may be a pure culture of a particular species of Lactobacillus or a mixed culture of Streptococcus thermophilus and Lactobacillus bulgaricus in a 1: 1 ratio. The coccus which is the Streptococcus thermophilus grows faster than the Rod which is the Lactobacillus bulgaricus and is primarily responsible for acid production while the rod adds flavor and aroma. The growth of these Microorganisms causes the transformation of milk's sugar, lactose into lactic acid. This process gives yoghurt it's texture. The associative growth of the two organisms results in acid production at a rate greater than that produced by them individually.

Yoghurt is generally made from a standardized mixture containing whole milk, partially defatted milk, condensed skim milk cream and non fat dry milk. Alternatively milk may be partly concentrated by removal of 15- 20% water in a vacuum pan or by heating. While the microorganisms fermenting milk confers on it certain health benefits inadequate pasteurized milk may contain microorganism of special importance to man. (Boor and Murphy, 2002). In which its presence or absence in milk may reflect success or failure of good manufacturing practice (GMP) or cause infection when consumed together with food. This is of economic significance in Africa where the HIV/AIDS and cancer scourge has left the public who consume milk products immune suppressed and prone to bacterial and fungi infection. (Boor,2001).

Health complications associated with consumption of inadequately pasteurized milk products include serious infections that are hard, to treat with antibiotics. This becomes clinically significant if organisms isolated from an assessed sample is resistant to conventional antibiotics. Thus, can confer antibiotic resistance to the infected host while providing no alternative drug (Gould, 1994). Heat treated yoghurt do not contain lactic acid bacteria as these are killed during post fermentation. Yoghurt manufacturing companies mainly market "heat treat" yoghurt to prolong it's shelf life (Hove et al, 1999). It is important however to evaluate the microbial gravity of some milk products sold in Nigeria. This project work aims at assessing the antimicrobial susceptibility pattern of microorganisms present in yoghurt sold in Enugu.


Buyers has the right to create dispute within seven (7) days of purchase for 100% refund request when you experience issue with the file received. 

Dispute can only be created when you receive a corrupt file, a wrong file or irregularities in the table of contents and content of the file you received. 

ProjectShelve.com shall either provide the appropriate file within 48hrs or send refund excluding your bank transaction charges. Term and Conditions are applied.

Buyers are expected to confirm that the material you are paying for is available on our website ProjectShelve.com and you have selected the right material, you have also gone through the preliminary pages and it interests you before payment. DO NOT MAKE BANK PAYMENT IF YOUR TOPIC IS NOT ON THE WEBSITE.

In case of payment for a material not available on ProjectShelve.com, the management of ProjectShelve.com has the right to keep your money until you send a topic that is available on our website within 48 hours.

You cannot change topic after receiving material of the topic you ordered and paid for.

Ratings & Reviews

0.0

No Review Found.


To Review


To Comment