Microbiology Final Year Project Research Topics

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LIST OF MICROBIOLOGY PROJECT TOPICS AND MATERIALS
S/N Project Topic
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 and is obtained by a solid state fermentation of the seed of African oil bean tree (Pentaclethra macrophylla Benth). It is essential food item from various traditional ceremonies where it is mixed with slices of boiled stock fish (ugba and okpoloko). T... Continue Reading »

Item Type & Format: Project Material - Ms Word |  51 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

2

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 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 bioc... Continue Reading »

Item Type & Format: Project Material - Ms Word |  132 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

3

COMPARATIVE ANALYSIS OF PIPEBORNE WATER AND OTHER SOURCES OF WATER WITHIN ENUGU METROPOLIS FOR HUMAN CONSUMPTION.(INDEPENDENCE LAYOUT LOCALITY)

ABSTRACT Comparative examination of three main sources of water supply in Independence layout Enugu was carried out with a view to determine their levels of contamination of bacteria. The sources of water examined are tap water, well water and stream water. The pour plate method was used to examine the water samples. Bacteria isolated from the water samples include coliforms especially Escherichia... Continue Reading »

Item Type & Format: Project Material - Ms Word |  44 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

4

MICROBIOLOGICAL ASSESSMENT OF INDOORANDOUTDOORAIROF 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 contribution to infection rate in the hospital. Air samples were assessed for three (3) months (June August, 2015) using the settled plate methods. The study sites were divided into five (5) units; male medical ward, female medical ward, treatment ro... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

5

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 (Oparaku and Mgbenka, 2012). The growth of microorganisms and other non microbial activities such as lipid oxidation contribute to the deterioration of fish products (Martin, 2010). An increase in the ambient temperature triggers favourable conditions for ... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

6

EFFECTS OF ETHANOL LEAVES EXTRACT OF JATROPHA TANJORENSIS ON HAEMATOLOGICAL INDICES OF MALE ALBINO WISTAR RATS

ABSTRACT The study was carried out to determine the effects of ethanol leaves extract of Jatropha tanjorensis on haematological indices of mature albino wistar rats. 20 albino wistar rats, weighing between 116g – 260g were divided into 4 groups of 5 animals per group based on body weight. Group 1 was the normal control and was fed with distilled water and normal rat feed. Groups 2, 3 and 4 were ... Continue Reading »

Item Type & Format: Project Material - Ms Word |  80 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

7

EFFECT OF DIFFERENT CARBON SOURCES ON THE GROWTH OF ANTIMICROBIAL PRODUCING BACILLUS SPECIES IN CITRILLUS VUGARIS.

CHAPTER ONE 1.0 INTRODUCTION Traditional fermented condiments (OGIRI EGUSI) based on vegetable proteins are consumed by different ethnic groups in Nigeria, have been the pride of culinary traditions for centuries. It is evident that these products have played a major role in the food habits of communities in the rural regions serving not only as nutritious non meat proteins substitute but also as ... Continue Reading »

Item Type & Format: Project Material - Ms Word |  75 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

8

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 waters in Nigeria is of public health significance. Three hundred samples comprising 120 sachets, 60 bottled water brands, 60 borehole and 60 well water samples from five sampling sites in Zaria, North Western Nigeria were analysed microbiologically... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

9

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 virus of the family Flaviviridae and genus Hepacivirus (Kapoor et al., 2011). It is the causative agent of human hepatitis C infection, although it has been found to infect chimpanzees, dogs, horses, and rodents (Rogo, 2011; Burbelo et al., 2012; Kap... Continue Reading »

Item Type & Format: Project Material - Ms Word |  102 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

10

MICROBIAL PROFILE OF SUYA MEAT IN ENUGU STATE

CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGRONUD OF THE STUDY Meat is the flesh of animals which serves as food; it is obtained from sheep, cattle, goat and swine (Hamman, 1997). Meat is a major source of protein and have valuable qualities of vitamins for most people in many parts of the world, thus they are essential for the growth, repair and maintenance of body cells which is necessary for our ever... Continue Reading »

Item Type & Format: Project Material - Ms Word |  57 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

11

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 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 p... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

12

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.coli by agar well diffusion technique. The prepared suspensions were applied on Agaricus bisporus to evaluate suspensions effect for increasing the shelf life of it. Vinegar suspension showed better antibacterial effect and good result on Agaricus b... Continue Reading »

Item Type & Format: Project Material - Ms Word |  54 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

13

COMPARATIVE STUDY OF DISINFECTANT EFFICIENCY OF ETHANOL, BLEACH AND PHENOLICS AGAINST PSEUDOMONAS AERUGINOSA AND STAPHYLOCOCCUS AUREUS

ABSTRACTEthanol, Bleach and Phenolics are three kinds of disinfectants which have been widely used in common laboratories. In this study, a compared experiment on these three disinfectants efficiency was conducted against Staphylococcus aureus and Pseudomonas aeruginosa using agar hole diffusion method. Different concentrations of bleach (1%, 2%, 3%, 4% and 5%) were used on both organisms. Also (5... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

14

ISOLATION AND IDENTIFICATION OF AIR MICROFLORA IN MICROBIOLOGY LABORATORY

ABSTRACT Microflora contamination in laboratories and hospitals is becoming a serious problem worldwide, and the characterization of such contaminants offers hope for the treatment of some infections acquired in hospitals and laboratories (LAI). Microflora contamination in benches, floors, media and equipment can be affected by temperature, humidity, nutrient media in laboratories and media storag... Continue Reading »

Item Type & Format: Project Material - Ms Word |  62 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

15

ISOLATION IDENTIFICATION AND CHARACTERIZATION OF FUNGI ASSOCIATED WITH THE SPOILAGE OF CORN

TABLE OF CONTENTSCHAPTER ONE1.0 Introduction 1.1 Statement of the problem 1.2 Aims/Objective of the Study 1.3 Limitation of the Study 1.4 Significance of the Study CHAPTER TWO2.0 Literature Review 2.1 Maize as Sweet Corn 2.2 Types of Sugary Corn and Their Qualities 2.2.1 White Corn 2.2.2 Yellow Corn 2.2.3 Bi Coloured Corn 2.2.4 Mlti coloured corn 2.2.5 Black Corn 2.3 Sugery Extender and Super Swee... Continue Reading »

Item Type & Format: Project Material - Ms Word |  65 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

16

DETERMINATION OF THE MICROBIAL LOAD ON SPOILT EGUSI

ABSTRACTFruit 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 c... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

17

MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT

ABSTRACT Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism. A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species and six fungal species were isolated. The bacteria i... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

18

BACTERIA ASSOCIATED WITH URINARY TRACT INFECTION IN PREGNANT WOMEN AND THEIR ANTIBIOTIC SUSCEPTIBILITY

ABSTRACTUrine Sample from pregnant women were analysed for bacteriuria. The result of irinalysis reveals the appearance –yellow and Cloudy, pH 6.0, protein ve, Glucose ve,Blood ve, Urobilinogen. Normal, Ketone ve, Nitrate tve, Bilirubin ve, Ascobic acid –ve in some of the samples. The result of urine microscopy reveal pus cells. 4 6/HPF, Epithelial cell +++, red cells nil, yeast cells nil, cry... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

19

BACTERIOLOGICAL STUDY OF SACHET WATER SOLD IN OWERRI METROPOLIS

ABSTRACT Water is one of the indispensable resources for the continued existence of all living things including man. The provision of an adequate supply of safe drinking water was one of the eight components of primary health care identified by the International Conference on Primary Health care in 1978. This study investigated the bacteriological quality of sachet packed water in Imo State, Niger... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

20

ISOLATION OF MICROCOCCUS FROM FERMENTED 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 and is obtained by a solid state fermentation of the seed of African oil bean tree (Pentaclethra macrophylla Benth). It is essential food item from various traditional ceremonies where it is mixed with slices of boiled stock fish (ugba and okpoloko). T... Continue Reading »

Item Type & Format: Project Material - Ms Word |  54 pages |  Instant Download  |  Chapter 1-5  |  MICROBIOLOGY DEPARTMENT

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Download Microbiology Final Year Research Project Topics - Free Project Topics | Codemint and Research Materials. Get Complete Chapter 1-5 Project Materials and Research Topics for HND, BSc, MSc in Doc & PDF. Final Year Projects and Research Materials on CodeMint

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