Key Features:

- No of Pages: 30

- No of Chapters: 05

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Introduction:

Abstract

Lactic acid bacteria (LAB) associated with gaseous spoilage of modified – atmosphere – packaged, raw, tomato – marinated boiler meat striped were identified on the basis of a restriction fragment.

Lactic acid bacteria are the dominant spoilage organisms in vacuum or modifies atmosphere – packaged meat products. Spoilage is mainly caused by lactobacillus. The activities of these organisms at stationary phase produce the compounds associated with sensory spoilage.

The present study aims to control the food spoilage bacteria associated with food poisoning by LAB where it was isolated from kefir and identified as lactobacillus.

Table of Content

Cover page

Title Page

Dedication

Certification

Acknowledgement

Abstract

Table of Contents



CHAPTER ONE

1.0 Introduction

1.1 Background of the Study

1.2 Research Problem

1.3 Objective of the Study

1.4 Significance of the Study

1.5 Scope of the Study

1.6 Limitation of the Study

1.7 Definition of Terms



CHAPTER TWO

2.0 Literature Review

2.2 Causes of canned Food Spoilage

2.3 Types of Canned Food Spoilage

2.4 Factors Affecting Spoilage of Canned Food

2.5 Prevention and Control of Spoilage



CHAPTER THREE

3.0 Materials and Method

3.1 Materials

3.2 Method of Collection

3.3 Preparation of Sample Collection

3.3.1 Serial Dilution

3.4 Culturing

3.4.1 Preparation of Pure – Culture

3.5 Identification of Isolate

3.5.1 Gram Staining

3.5.2 Catalase Test

3.5.3 Coagulase Test

3.5.4 Weight Mounting



CHAPTER FOUR

4.0 Presentation and Analysis of Data

4.1 Presentation of Data

4.2 Analysis of Data



CHAPTER FIVE

5.0 Summary, Conclusion and Recommendation

5.1 Summary

5.2 Summary

5.3 Recommendation

References

Introduction

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