ISOLATION AND IDENTIFICATION OF RHIZOPUS FROM DECAYING BREAD
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ISOLATION AND IDENTIFICATION OF RHIZOPUS FROM DECAYING BREAD
PROJECT TOPICS AND MATERIALS ON ISOLATION AND IDENTIFICATION OF RHIZOPUS FROM DECAYING BREAD
ABSTRACT
The Isolation and Identification of Rhizopus from a Decaying
Bread were conducted. The black mould used in the practical was
collected from bread. It is allowed to stay in moist environment or at
room temperature for 2 to 3 days. The mould is then inoculated in the
nutrient egar (N.A.) incubated and was isolated and view under the
microscope for cultural characteristics. In the experiment a mass of
soft, closely woven white, silky threads was observed. In the
microscope examination, non-deptate masses of round black spores,
rhizoid. This characterized by Rhizopus SP. In conclusion, since
foodstuff from which the mould is isolated is bread, Rhizopus SP which
is more prominent in bread than in any other foodstuff.
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The Isolation and Identification of Rhizopus from a Decaying Bread were conducted. The black mould used in the practical was collected from bread. It is allowed to stay in moist environment or at room temperature for 2 to 3 days. The mould is then inoculated in the nutrient egar (N.A.) incubated and was isolated and view under the microscope for cultural characteristics. In the experiment a mass of soft, closely woven white, silky threads was observed. In the microscope examination, non-deptate masses of round black spores, rhizoid. This characterized by Rhizopus SP. In conclusion, since foodstuff from which the mould is isolated is bread, Rhizopus SP which is more prominent in bread than in any other foodstuff... science laboratory and technology project topics
ISOLATION AND IDENTIFICATION OF RHIZOPUS FROM DECAYING BREAD