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Project topics and materials on "Evaluation of bacteriological assessment"

  • 1. BACTERIOLOGICAL ASSESSMENT OF SOME COMMERCIALLY REPARED YOGHURT

    » ABSTRACT Bacteriological Assessment of commercially prepared yoghurt was carried. The pour plate technique was employed using Nutrient Agar, de man Rogosa sharpe (Mrs) and CLEO (Cystein, Lactose, Electrolyte Deficiency) fo bacteria. Gram staining and biochemical tests were carried out to identify the bacterial organisms isolated. Out of the five samples of yoghurt analyzed, the total viable bacter...Continue Reading »

    Item Type: Project Material |  50 pages |  4,732 engagements | 

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