Isolation Identification and Characterization of Microorganism Involved in the Contamination of Yoghurt

Isolation, Identification and Characterization of Microorganism Involved in the Contamination of Yoghurt

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Reference ID: PS-645-TM

DEDICATION

This research material titled “Isolation, Identification and Characterization of Microorganism Involved in the Contamination of Yoghurt” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Microbiology, Book Authors and Profound Scholars of existing or related project material on “Isolation, Identification and Characterization of Microorganism Involved in the Contamination of Yoghurt” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

INTRODUCTION

  • 1.1 Introduction
  • 1.2 Background of Study
  • 1.3 Statement of Problems
  • 1.4 Aim and Objectives of Study
  • 1.5 Significance of Study
  • 1.6 Scope of Study
  • 1.7 Limitations of the Study

CHAPTER TWO

LITERATURE REVIEW

  • 2.1 Introduction
  • 2.2 Theoretical Review of Yoghurt
  • 2.2.1 Starter Cultures in Yoghurt
  • 2.2.2 Composition of Yoghurt
  • 2.2.3 Types of Yoghurt
  • 2.2.3.1 Flavored Yoghurt
  • 2.2.3.2 Frozen Flavored Yoghurt
  • 2.2.3.3 Acidophilus Yoghurt
  • 2.2.3.4 Set Yoghurt
  • 2.2.3.5 Stirred Yoghurt
  • 2.3 Factors Affecting the Quality of Yoghurt
  • 2.3.1 Type of Milk
  • 2.3.2 Starter Cultures
  • 2.3.3 Heat Treatment
  • 2.3.4 Storage of Yoghurt
  • 2.4 Nutritional Value of Yoghurt
  • 2.5 Therapeutic effect of Yoghurt
  • 2.6 Stabilizers in Yoghurt
  • 2.7 Gum Arabic as Stabilizer on Yoghurt Quality

CHAPTER THREE

MATERIALS AND METHODS

  • 3.1 Introduction
  • 3.2 Study Area
  • 3.3 Utilized Materials and Equipments
  • 3.4 Preparation of Media
  • 3.5 Yoghurt Samples Collection
  • 3.6 Microbiological Analysis
  • 3.7 Identification of Fungal Isolates
  • 3.8 Purification of Isolates

CHAPTER FOUR

RESULTS AND DISCUSSION

  • 4.1 Introduction
  • 4.2 Results
  • 4.3 Discussion of Findings
  • 4.3.1 Determination of pH
  • 4.3.2 Enumeration of Bacterial, Fungal Isolates and the pH of the Yogurts
  • 4.3.3 Isolation and Identification of Organisms

CHAPTER FIVE

SUMMARY, CONCLUSION AND RECOMMENDATION

  • 5.1 Introduction
  • 5.2 Summary of Findings
  • 5.3 Conclusion
  • 5.4 Recommendation

REFERENCES

Isolation, Identification and Characterization of Microorganism Involved in the Contamination of Yoghurt

CHAPTER ONE

1.1 Introduction

Yoghurt is a fermented dairy product obtained from the lactic acid fermentation of milk. It is one of the most popular fermented milk products in the world and produced commercially at home (Willey et al., 2008). In its commercial production, non fat or low fat milk is pasteurized cooled to 43°c and are inoculated with known cultures of microorganisms referred to as starter cultures. The starter cultures may be a pure culture of a particular species of Lactobacillus or a mixed culture of Streptococcus thermophilus and Lactobacillus bulgaricus in a 1:1 ratio.

The coccus which is the Streptococcus thermophilus grows faster than the Rod which is the Lactobacillus bulgaricus and is primarily responsible for acid production while the rod adds flavor and aroma. The growth of these Microorganisms causes the transformation of milk’s sugar, lactose into lactic acid. This process gives yoghurt it’s texture. The associative growth of the two organisms results in acid production at a rate greater than that produced by them individually.

As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitation of the study and Definition of technical terms.

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CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

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