- The Complete Research Material is averagely 132 pages long and it is in Ms Word Format, it has 1-5 Chapters.
- Major Attributes are Abstract, All Chapters, Figures, Appendix, References.
- Study Level: BTech, BSc, BEng, BA, HND, ND or NCE.
- Full Access Fee: ₦7,000
Get the complete project »

ABSTRACT
This study was aimed at isolating, characterizing and optimizing lactic acid bacteria from
„nono‟ for use as starter culture in yoghurt production. The Lactic acid bacteria were grown
on de Mann Rogosa and Sharpe medium agar (MRS agar, Oxoid) and β-disodium
glycerophosphate agar (M17 agar, Oxoid). After several presumptive tests which included
microscopy and conventional biochemical tests, the isolates were further characterized base
on their different sugar fermentation profiles using Analytical profile index (API KIT,
Biomereux, France). Six different strains were obtained and identified as Lactococcus
lactis sub specie lactis, Streptococcus thermophilus, Pediococcus pentasaceus,
Lactobacillus fermentum, Lactobacillus brevis, and Lactobacillus pentosus. These lactic
acid bacteria were further subjected to tests for exopolysaccharide (EPS) production where
Streptococcus thermophilus and Lactococcus lactis were discovered to be EPS producing
strains which is a desirable quality in yoghurt production. The co-culture of these two
strains was then termed the “local starter culture” and the specific growth rates, doubling
times and acidification rates in cow, soy and goat milk fermentations were determined.
Comparatively, findings from this study showed no variation (p ≥ 0.05) in the acidification
rates of the local starter culture with that of foreign starter cultures which further affirmed
the potentials of the local starter culture in yoghurt production. The yoghurt samples
produced with the local starter cultures were compared with their counterparts produced
from foreign commercial starter culture and compared base on their physicochemical,
proximate, microbiological, viscosity, sensory properties and shelf-life. Profile of the
physicochemical analysis of the yoghurts produced with the local starter culture showed
decrease in pH from 5.74 to 4.27 while titratable acidity increased from 0.38% to 1.32%
viii
after 6 hours of fermentation with no significant difference (p≥ 0.05). Similarly, the local
starter culture impacted no significant variation (p≥ 0.05) in the proximate composition of
the yoghurt samples with moisture contents of 86.01% and total solids of 15.02%. Results
from this study showed no significant difference (p≥ 0.05) in the general acceptability of
all the yoghurt samples. The shelf-life study depicts the importance of keeping yoghurts at
low temperature irrespective of the type of milk or starter culture used in order to slow
down spoilage. Findings from this study demonstrate the potentials of local starter cultures
to perform equally good like the exotic strains in yoghurt production.
You either get what you want or your money back. T&C Apply

You can find more project topics easily, just search
-
SIMILAR MICROBIOLOGY FINAL YEAR PROJECT RESEARCH TOPICS
-
1. ASSESSMENT OF NEWCASTLE DISEASE VIRUS ANTIBODIES AMONG BIRDS REARED
» CHAPTER ONE1.0 INTRODUCTIONNewcastle disease (ND) is one of the most important avian viral diseases because of its high economic impact on the poultry...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
-
2. ELEMENT OF ANALYSIS ON PTEROCARPUS MILDBEADII
» INTRODUCTION Nature has always been the mother of all treatments, which provides therapies for all illnesses and diseases. Through the process of stud...Continue Reading »Item Type & Format: Project Material - Ms Word | 97 pages |
Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
-
3. DESIGN AND IMPLEMENTATION OF AN EXPERT SYSTEM ON THYPHOID AND MALARIA DIAGNOSIS (A case study of Park Lane Hospital Enugu)
» CHAPTER ONE INTRODUCTION 1.1 Background of the Study An expert system is a software system that attempts to reproduce the performance of one or more h...Continue Reading »Item Type & Format: Project Material - Ms Word | 58 pages |
Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
-
4. BACTERIOLOGICAL AND PHYSICOCHEMICAL QUALITY ASSESSMENT OF PACKAGED AND OTHER DRINKING WATER SOURCES IN ZARIA, KADUNA STATE, NIGERIA
» ABSTRACT Continuous increase in the sale and indiscriminate consumption of packaged drinking water and untreated water types such as borehole and well...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
-
5. ANTIMICROBIAL ACTIVITY OF VINEGAR, HONEY, BLACK PEPPER, GINGER AND MUSHROOM EXTRACT ON WOUND ISOLATE
» Abstract Suspensions of vinegar, honey, black pepper and ginger were examined for antibacterial activity against Salmonella sp., Pseudomonas sp. and E...Continue Reading »Item Type & Format: Project Material - Ms Word | 54 pages |
Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
-
6. DETECTION OF HEPATITIS C AND HEPATITIS B VIRUS INFECTION AMONG PRISON INMATES AND PYCHIATRIC PATIENTS IN KADUNA METROPOLIS, NIGERIA
» CHAPTER ONE 1.0 INTRODUCTION Hepatitis C virus (HCV) is a small enveloped virus measuring 55 65nm in size. It is a positive sense single stranded RNA ...Continue Reading »Item Type & Format: Project Material - Ms Word | 102 pages |
Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
-
7. THE ISOLATION AND IDENTIFICATION OF NEMATODE AFFECTING TOMATOES
» CHAPTER ONE 1.0 INTRODUCTION: Nematodes are tiny, thread like worms measuring 0.0 15 inch to 0.187 inch in length. They are either free living parasit...Continue Reading »Item Type & Format: Project Material - Ms Word | 34 pages |
Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
-
8. PHYTOCHEMICAL ANALYSIS AND ANTIMICROBIAL ACTIVITY OF Acalypha wilkesiana EXTRACT AGAINST CLINICAL ISOLATES OF Candida albicans
» ABSTRACT The increased, sustained interest in the production of plant based drugs for the treatment of many diseases has become a significant reason w...Continue Reading »Item Type & Format: Project Material - Ms Word | 48 pages |
Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
-
9. FUNGI ASSOCIATED WITH SPOILAGE OF SMOKED DRIED FISH
» ABSTRACTFish is highly nutritious with high protein content. However, it is a suitable medium for growth of microorganisms, if poorly processed (Opara...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
-
10. FUNGI ASSOCIATED WITHSPOT SYMPTOMS ON BAKERY PRODUCT
» CHAPTERONE 1.0 INTRODUCTION 1.2 Aim of the Study To isolate and identify . 1.3 Objectives of the Study 1. To observe different types of spot symptoms ...Continue Reading »Item Type & Format: Project Material - Ms Word | 33 pages |
Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT