DEVELOPMENT OF A STARTER CULTURE AND ISOLATION AND SCREENING OF LACTIC ACID BACTERIA FROM CASSAVA FERMENTATION
Abstract
Lactic acid bacteria (LAB) were isolated from traditional pickles of cassava fermentation by appropriate dilutions with saline, plating on MRS (de Mann Rogosa Sharpe) agar supplemented with 1% CaCO3 to distinguish the acid-producing bacteria from other bacteria and the incubating anaerobically at 30 0C for 48 hours.
Colonies of acid-producing bacteria were identified by a clear zone around each colony, were randomly selected from MRS agar and purified by replating on MRS agar. Colonies were selected on the basis of gram staining, catalase test and absence of spores and were preserved in 40% glycerol at -20 0C.
Twenty four strains were isolated and characterized using biochemical methods. The lactobacillus strains were tested for their tolerance to bile salts, resistance to acidic pH, and haemolytic activity. The lactobacillus strains did not produce haemolysins. This study has established that lactobacillus with probiotic potentials are present in spontaneous fermenting cassava.
Check out: Microbiology Project Topics with Materials
| Project Details | |
| Department | Microbiology |
| Project ID | MCB0018 |
| Price | Cameroonian: 5000 Frs |
| International: $15 | |
| No of pages | 24 |
| Methodology | Experimental |
| Reference | yes |
| Format | MS word & PDF |
| Chapters | 1-4 |
| Extra Content | table of content, |
This is a premium project material, to get the complete research project make payment of 5,000FRS (for Cameroonian base clients) and $15 for international base clients. See details on payment page
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DEVELOPMENT OF A STARTER CULTURE AND ISOLATION AND SCREENING OF LACTIC ACID BACTERIA FROM CASSAVA FERMENTATION
| Project Details | |
| Department | Microbiology |
| Project ID | MCB0018 |
| Price | Cameroonian: 5000 Frs |
| International: $15 | |
| No of pages | 24 |
| Methodology | Experimental |
| Reference | yes |
| Format | MS word & PDF |
| Chapters | 1-4 |
| Extra Content | table of content, |
Abstract
Lactic acid bacteria (LAB) were isolated from traditional pickles of cassava fermentation by appropriate dilutions with saline, plating on MRS (de Mann Rogosa Sharpe) agar supplemented with 1% CaCO3 to distinguish the acid-producing bacteria from other bacteria and the incubating anaerobically at 30 0C for 48 hours.
Colonies of acid-producing bacteria were identified by a clear zone around each colony, were randomly selected from MRS agar and purified by replating on MRS agar. Colonies were selected on the basis of gram staining, catalase test and absence of spores and were preserved in 40% glycerol at -20 0C.
Twenty four strains were isolated and characterized using biochemical methods. The lactobacillus strains were tested for their tolerance to bile salts, resistance to acidic pH, and haemolytic activity. The lactobacillus strains did not produce haemolysins. This study has established that lactobacillus with probiotic potentials are present in spontaneous fermenting cassava.
Check out: Microbiology Project Topics with Materials
This is a premium project material, to get the complete research project make payment of 5,000FRS (for Cameroonian base clients) and $15 for international base clients. See details on payment page
NB: It’s advisable to contact us before making any form of payment
Our Fair use policy
Using our service is LEGAL and IS NOT prohibited by any university/college policies. For more details click here
We’ve been providing support to students, helping them make the most out of their academics, since 2014. The custom academic work that we provide is a powerful tool that will facilitate and boost your coursework, grades and examination results. Professionalism is at the core of our dealings with clients
For more project materials and info!
Contact us here
OR
Click on the WhatsApp Button at the bottom left
Email: info@project-house.net
