Identification And Isolation Of Fungi From Bread Sold In Keffi

Project and Seminar Material for Microbiology

Identification And Isolation Of Fungi From Bread Sold In Keffi


Objectives of the Study


  1. To identify and isolate fungi present in bread sold in Keffi.

  2. To collect bread samples from various bakeries in Keffi.

  3. To isolate fungal species from the collected bread samples.

  4. To identify the isolated fungal species with morphological and molecular techniques.

Table of Content


  • Title Page
  • Certification
  • Dedication
  • Acknowledgement
  • Table of Content
  • Abstract

Chapter 1:

Introduction

  • 1.1 Background of the Study
  • 1.2 Statement of the Problem
  • 1.3 Objectives of the Study
  • 1.4 Significance of the Study
  • 1.5 Scope and Limitations
  • 1.6. Definition of terms

Chapter 2:

Literature Review

  • 2.1 Introduction
  • 2.2 Fungal Contamination of Bread
  • 2.3 Methods for Detection and Overview of Traditional and Molecular Methods
  • 2.4 Factors Affecting Fungal Growth in Bread
  • 2.5 Control Measures for Fungal Contamination in Bread

Chapter 3:

Materials and Methods

  • 3.1 Introduction
  • 3.2 Study Area
  • 3.2 Sample Collection
  • 3.3 Isolation of Fungi

Chapter 4:

Results

  • 4.1 Introduction
  • 4.1 Bread Sample Characteristics
  • 4.2 Fungal Isolation
  • 4.3 Identification of Fungal Species
  • 4.4 Distribution of Fungal Species

Chapter 5:

Discussion

  • 5.1 Introduction
  • 5.2 Interpretation of Findings
  • 5.3 Comparison with Previous Studies
  • 5.4 Factors Influencing Fungal Contamination
  • 5.5 Conclusion
  • References

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