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1.0 INTRODUCTION Yoghurt is a cultural diary product produced by lactic fermentation of milk (Hui, 1992). Yoghurt is produced by the controlled fermentation of milk by two species of bacteria; Lactobacillus bulgaricus and Strptococcus thermophilus. These two species of bacteriae have now been established as the yoghurt starters. Any sort of milk may be used to make yoghurt, but modern production is dominated by cow milk. It is the fermentation of the milk sugar (Lactose) into lactic acid that gives yoghurt its gel-like texture and characteristics tang (Davis, 1974).
Milk is often regarded as being nature’s most complete food. It earns this reputation by providing many of the nutrients which are essential for the growth of the human body. It is an excellent source of protein, vitamins, minerals particularly calcium
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SIMILAR MICROBIOLOGY FINAL YEAR PROJECT RESEARCH TOPICS
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1. RELATIONSHIP BETWEEN WEIGHT AND BLOOD PRESSURE OF PATIENTS WITH HIGH BLOOD PRESSURE
» CHAPTER ONE1.0 Introduction1.1 Background of the Study The number of people with high blood pressure is in the increase and research has shown that th...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
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2. BIOREMEDIATION OF EFFLUENT FROM KADUNA REFINERYAND PETROCHEMICAL COMPANY USING CLADOSPORIUM SPECIES
» ABSTRACT This study investigated the potential bioremediation ability of Cladosporium species in hydrocarbon contaminated wastewater. Hydrocarbon cont...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
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3. 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 |
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4. CODIGESTION OF ZEA MAYS AND CITRULLUS COLOCYNTHIS WASTES FOR BIOGAS GENERATION
» TABLE OF CONTENTS Pages Title Page i Certification ii Dedication iii Acknowledgements iv Table of Contents v List of Tables x List of Figures xi Abstr...Continue Reading »Item Type & Format: Project Material - Ms Word | 70 pages |
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5. ANTIMICROBIAL ACTIVITY OF HONEY AGAINST ESCHERICIA COLI AND CANDIDA ALBICANS.
» CHAPTER ONE 1.0 Introduction Traditional medical practice has assumed exalted status in various communities around the world (Mathabe et al., 2006). P...Continue Reading »Item Type & Format: Project Material - Ms Word | 31 pages |
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6. DETERMINATION OF DEGRADING ABILITY OF FUNGI ISOLATED FROM HYDROCARBON POLLUTED SOIL ON CRUDE OIL USING GAS CHROMATOGRAPHY
» CHAPTER ONE1.1INTRODUCTIONCrude oils are composed of mixtures of paraffin, alicylic and aromatic hydrocarbons. Microbial communities exposed to hydroc...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
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7. DETERMINING THE POTENTIALS OF LACTIC ACID BACTERIA ISOLATED FROM NONO FOR USE AS STARTER CULTURES IN YOGHURT PRODUCTION
» ABSTRACT This study was aimed at isolating, characterizing and optimizing lactic acid bacteria from „nono‟ for use as starter culture in yoghu...Continue Reading »Item Type & Format: Project Material - Ms Word | 132 pages |
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8. CHLAMYDIA INFECTIONS, HOW TO CONTROL & ERADICATE IT
» CHAPTER ONE INTRODUCTION Chlamydiae are small gram negative obligate intracellular microorganisms that preferentially infect squamocolumnar epithelial...Continue Reading »Item Type & Format: Project Material - Ms Word | 43 pages |
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9. PHYTOCHEMICAL AND ANTIMICROBIAL SCREENINGOF THE STEM BARK EXTRACT(S) OFINDIGOFERA ARRECTAHOCHST EX A. RICH(FABACEAE)
» ABSTRACT The Pulverized stem bark of Indigofera arrectawas exhaustively extracted with methanol and concentrated in vacuo using rotary evaporator at 4...Continue Reading »Item Type & Format: Project Material - Ms Word | 94 pages |
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10. THE PREVALENCE OF CHLAMYDIA INFECTION
» CHAPTER ONEINTRODUCTIONChlamydiae are small gram negative obligate intracellular microorganisms that preferentially infect squamocolumnar epithelial c...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
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