Effect Of Potash On Microbial Activity On Cooked Brown Beans

Project and Seminar Material for Science Laboratory Technology SLT

Effect Of Potash On Microbial Activity On Cooked Brown Beans


Abstract


This work was on the effect of potash on microbial activity on cooked brown beans. Two samples: A and B for Beans cooked with potash and without potash respectively were used. Pour plate techniques and Biochemical tests were carried out to isolate and confirmed the presence of Microccus luteus and Entrobacter aerogens in the samples. The average count of bacterial isolate in sample A was 1.7×103 cfu/ml while that of sample B was 5.82x103cfu/ml Due to microbial growth inhibition caused by the presence of potash in sample A, the bacteria count was found to be less than the bacterial count in sample B. Cluster of spores of fungal growth identified were Fusarium spp, Penicillium melinii and Mucor spp. In sample A, the average count of fungal isolates was 6spores/ml and 2spores/ml for sample B . Due to microbial growth inhibition caused by the presence of potash in sample B, the fungal count was found to be less than the fungal count in sample A. The result proved that potash is a good food preservative against microbes.


Effect Of Potash On Microbial Activity On Cooked Brown Beans


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