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- No of Pages: 47

- No of Chapters: 05

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Introduction:

Abstract

This work was done in order to investigate the microbial content of some bolted soft drivels sold in Enugu interlopes. Soft drink are consumed in large quantities by the different age groups, adult and children of different class of people all over the state. This is aided by the general availability of these drink almost every place roleve people gather for work or recreational activities. It is the appropriate to subject these soft drinks to some kind of investigation by isolation and characterizing the microorganism found.

Simple Grows staining and biochemical test method were employed to isolate and identify the organisms found different bacterial and feast were identified these organisms include Fvlavobacterium spp. Bacillus Eschericjhism coli, Enteribacter arccosines Micro coccusroseus Micrococcus various Bacillus subtitles Aciuetobacter iwoffi, Micrococcus inteus Bacillus polymea, flavobacterium, rigeuse sacchenomyces, conevisciae klurenomyce sff, Torulopsis spp, cadida valida Geotrichuin candidium, sacchanoyces, carlbergersis cryptococus, albidus, Hausennlsa spp etc.

Table of Content

Title page

Certification

Dedication

Acknowledgement

Abstract

Table of content

List of table



1.0 CHAPTER ONE

1.1 Introduction



2.0 CHAPTER TWO

2.1 Literature review

2.1.1 History and overview of soft drink industries

2.1.2 Production of soft drinks

2.2 Microbiology of soft drinks

2.3 Microbial growth

2.4 Factors affecting microbial growth

2.5 Ingredients and their effects



CHAPTER THREE

2.6 Material and method

2.7 Sample collection

2.8 Sterilization of glass warier.

2.9 Preparation of dividend and media

3.4.2 Preparation of serial / isolation

2.10 Identification and characterization of isolate organism

2.10.1 Colonial morphology

2.10.2 Cellular morphology

2.10.3 Grannies straining

2.11 Biochemical characteristic

2.11.1 Oxidase test

2.11.2 Citrate utilization test

2.11.3 Starch hydrolysis test

2.11.4 Nitrate reduction

2.11.5 Starch fermentation



3.0 CHAPTER FOUR

4.1 Result and discussion



4.0 CHAPTER FIVE

4.1 Conclusion and recommendation

Appendix

References

Introduction

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