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ABSTRACT
Fruit juices are very nutritive, invigorating and non-alcoholic beverage, which is very well liked throughout the world. Juice may be squeezed directly from fruits or may be extracted by water. These juices can be used in their natural concentrations or in processed form. They are very scrumptious and palatable and they have most of the minerals necessary for growth and development, like calcium, magnesium, phosphorus, and sodium and vitamins especially vitamin C (Food and Drug Administration (FDA), 1999). However, these processed juices contain mainly water, sugar, preservatives, color, fruits pulps and other additives as ingredients and must maintain sanitary standard (Doyleet al., 2001). The most commonly used preservatives are benzoic acid, sorbic acid, or sulphur dioxide (Nahar et al., 2006). Natural colors such as anthocynins and betanin are used (Wareing and Dvenport, 2005). Acid is an essential universal constitution of fruit drinks (Renard, 2008). The most commonly used acid is citric acid. Fruit juices contain a micro flora which is normally present on the surface of fruits during harvest and post harvest processing which include transport, storage, and processing (Tournas et al., 2006). Many microorganisms such as acid tolerant bacteria and fungi (moulds, yeasts) use them as a substrate for their growth. Yeasts form the main flora of fruits before processing because of acidic pH. The major genera includeCandida, Dekkera, Hanseniaspora, Pichia, Saccharomyces, andZygosaccharomyces. Penicillium, Byssochlamys, Aspergillus, Paecilomyces,Mucor, Cladosporium, Fusarium, Botrytis, Talaromyces, and Neosartorya are filamentous fungi most frequently isolated from fresh fruits and juices. Among bacteria, lactic acid bacteria and acetic acid bacteria have been isolated from fruit juices (International Commission on Microbiological Specification for Food (ICMSF), 2005).
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SIMILAR MICROBIOLOGY FINAL YEAR PROJECT RESEARCH TOPICS
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1. PRODUCING AMYLASE FROM THE MICROCOCCUS FROM UGBA
» CHAPTER ONE 1.0 INTRODUCTION Ugba also called ukpaka is a popular food delicacy in Nigeria especially among Ibo ethnic group. It is rich in protein an...Continue Reading »Item Type & Format: Project Material - Ms Word | 51 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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2. FUNGI PATHOGEN ASSOCIATED WITH FRUIT ROOT OF EGG PLANT
» CHAPTER ONE INTRODUCTION Background to the Study Eggplant (Solanum melongena L.; Division Anthophyta; Class Dicotyledoneae; Order Solanales) is an agr...Continue Reading »Item Type & Format: Project Material - Ms Word | 55 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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3. INVESTIGATING THE LEVEL OF MICROBIAL CONTAMINATION OF YOGHURTS SOLD
» CHAPTER ONE1.0 INTRODUCTION Yoghurt is a cultural diary product produced by lactic fermentation of milk (Hui, 1992). Yoghurt is produced by the contro...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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4. THE ROLE OF PLANTS IN THE TREATMENT OF DISEASES CAUSED BY MICRO-ORGANISM BASED IN THE NATURAL PRODUCTS
» INTRODUCTION 1.1 Background of the Study Medicinal plants have been used for centuries as remedies for human diseases because they contain chemical co...Continue Reading »Item Type & Format: Project Material - Ms Word | 115 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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5. EVALUATION OF NITRATE REDUCTASE ASSAY FOR DETECTION OF MULTI-DRUG RESISTANT MYCOBACTERIUM TUBERCULOSIS AMONG PATIENTS AT NATIONAL TUBERCULOSIS REFEREN...
» ABSTRACT Multi drug resistant tuberculosis (MDR TB) remains a major challenge for the control of tuberculosis worldwide. Susceptibility testing of Myc...Continue Reading »Item Type & Format: Project Material - Ms Word | 112 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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6. MICROBIOLOGICAL ASSESSMENT OF INDOOR AND OUTDOOR AIR OF FAITH MEDIPLEX HOSPITAL, BENIN CITY
» ABSTRACT This study was aimed at investigating the microbial load and the quality of indoor air Faith Mediplex Centre, Benin City, to ascertain their ...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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7. PRODUCTION OF WINE AND BIO-ETHANOL FROM RICE BY THE CO-CULTURES OF LACTIC ACID BACTERIA ANDYEASTS UNDER SUBMERGED FERMENTATION
» CHAPTER ONE 1.0INTRODUCTION 1.1 Background to the Study RiceistheseedofthemonocotplantOryzasativaofthegrassfamilyGramineae. (Kadiri et al., 2014). Ric...Continue Reading »Item Type & Format: Project Material - Ms Word | 150 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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8. BIOCONTROL POTENTIAL OF BACILLUS THURINGIENSIS ISOLATED FROM SOIL SAMPLES AGAINST LARVA OF MOSQUITO
» ABSTRACT A major challenge for achieving successful mosquito control is overcoming insecticide resistance. Bacillus thuringiensis which is one of the ...Continue Reading »Item Type & Format: Project Material - Ms Word | 49 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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9. PHYTOCHEMICAL SCREENING AND ANTIMICROBIAL SCREENING OF ANCHOMANES DIFFORMIS LEAVES EXTRACT
» CHAPTER ONE 1.0 INTRODUCTION The ultimate aim of scientific investigation about plants is to make active ingredients which are very useful in producti...Continue Reading »Item Type & Format: Project Material - Ms Word | 65 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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10. A PRACTICAL CARRIED OUT AT X-RAY DEPARTMENT, SHEHU MUHAMMAD KANGIWA MEDICAL CENTRE (S.M.K.M.C), KADUNA POLYTECHNIC, KADUNA STATE
» ABSTRACT Diagnostic x ray is useful in detecting abnormalities within the body. They are a painless, non invasive way to help diagnose problems such a...Continue Reading »Item Type & Format: Project Material - Ms Word | 21 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT