MICROBIAL EVALUATION OF RAM MILK FROM A DIARY FARM

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ABSTRACT
Microbial evaluation of twenty samples of raw milk from a diary farm (Emene fulani cattle rearers) was carried out using five method: viz direct microcopies count nutrient agar count, Blood agar count, Mac conkey agar count (celiforms only) and Acid fast bacilli staring was done to assay for the presence of the Tubercle bacillus. The bacterial was were as follows: direct microscopic counts ranged from 9.0x 105 to 9.5 x 107 counts on Nutrient agar ranged from 9.0 x 104 to 8.0x 105 counts on blood agar ranged from 7.0x 104 to 9.8×10 while counts on Mac country agar ranged between 5.0x 102 to 5 . 0 x 10. The Acid fast bacilli staring did not show a single bacillus, an indication of tubercle free. The gram staring result indicate single chains clusters gram positive bacilli and gram negative bacilli which are characteristics of staphylococcus spp streptococcus spp lactobacillus spp and coliform. it is suggested that milk maids and milk processors should endeavor to wash the udder of the con, sterols their equipment and containers as well as improving their personal hygiene during milk collection . these will contribute to the quality of products in our milk industries as well as the good health of man especially the fulani cattle rearers that drink without pasteurization.

 

 

TABLE OF CONTENT

CHAPTER ONE
1.0 introduction
1.1 Background information
1.2 Statement on problem
1.3 Aim and objective of the study
1.4 Hypethesis
1.5 Justification of the study
1.6 Limitation of the study

CHAPTER TWO
2.0 Literature Review
2.1 sources of raw Milk
2.2 . composition of raw milk
2.3 Raw Milk as a growth medium
2.4 Sources of contamination of raw Milk.
2.5 Contaminant of raw Milk

CHAPTER THREE
3.0 Methodology
3.1 material and apparatus
3.2 collection of sample
3.3 preparation of culture media
3.4 Quantitative analysis of total bacteria.
3.4.1 Direct Microscopy
3.4.2 Viable plate count
3.4.3 Gram sating
3.4.4 Acid fast Bacilli stain

CHAPTER FOUR
4.0 Results and Discussion
4.1 results
4.2 discussion

CHAPTER FIVE
5.0 Conclusion And Recommendation
5.1 Conclusion
5.2 Recommendation
Reference
Appendix
CHAPTER ONE

INTRODUCTION
1.1 BACKGROUND INFORMATION
Milk is defined as a secretion of mammary gland of female animals. It is an exceptionally good source of protein which is of a high biological value in promoting the growth of children (ihekorany and Ngoddy, 1985). Milk is decribed as a good of outstanding interest, which is designed by nature to be complete good for very young mammals (fox and Cameron, 1980).

Milk contains a wide variety of constituents and contains most of the food factors associated with bacterial nutrition. Milk as a single food is of high nutritional value and is associated with spoilage microorganisms. At the time milk leaves the udder of the healthy cow, it contains few bacteria these stem from milk ducts and cistern.

During the milking process, bacteria are usually added from various sources. In hand milking the sources are air the hair of the animal manure, the milkers equipment such as pails, feed and machine, most of these environmental factors are less important. However, the milking equipment may serve as an important source of contamination if it is not carefully cleaned and sanitized (ihekoronye and Ngoddy, 1985) .

After milk has been drawn it is rapidly cooled to 45 of prevent contaminants from multiplying. To eliminate pathogens from milk the process of pasteurization is applied. This involves application of heat below the boily point (fraizer and westhoff, 1978).

1.2 STATEMENT OF PROBLEM
Mike as a food of high nutritional value is highly associated with microorganisms. As a result of this contamination of raw milk, it not sterilized and taken directly or used for production of milk products, causes disease to man and also contribute to the spoilage of milk..

 

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EVALUATION OF THE PERFORMANCE OF SECCHAROMYCES CEREVISAAE ISOLATE FROM PALM-WINE

IN VINEGAR PRODUCTION FROM OR ANGE JUICE.

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ABSTRACT

This project work aims at understanding the role of yeast in the vinegar production. This involves the breaking down of glucose molecule in the orange must into ethanol and carbon dioxide and water. The strains of the yeast used was sacharomyces cerevisiae isolated from palm-wine. The procedure and processes of isolating it which involves the palm-wine on the nutrient media after contrifugating the palm-wine and the supernatant was discarded.

The isolated pure yeast cell was cultured with a selective yeast extract agar (YEA) to produce enough inoculum for the fermentation of the orange must. The yeast was inoculated into the orange must and the action of the yeast (seccharomyces cerevisiae) was careful examined to understand and observe the performance of the yeast in the production of vinegar from orange must. The activities which was examined daily by careful observation of the plated culture to evaluate the rate of changes from first day till the fifth day of the fermentation process.

Also, gram stain reaction was carried out to identify the possible contaminant of the inoculated culture. The result was tabulated and described based on the various test carried out and the colonies of the possible contamination was desecribed.

 

CHAPTER ONE

INTRODUCTION

Vinegar is an alcoholic liquid that has been allowed to allowed to sour. It is primarily use to flavour and preserve foods and ingredient in salad dressing and marinades. Vinegar is also use in a cleaning agent. The word is from the French vin (wine) an aigre (sour) costman et al, 2005).

Vinegar is made from the oxidation of ethanol in wine, cider beer, fermented fruit juice or nearly any other liquid containing alcohol. It is generally known to be made from a variety of diluted alcoholic products, the most common being wine, beer and rice. Commercially, vinegar is produced either by fast or slow fermentation process. Slow methods are generally used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation proceeds slowly over for the accumulation of nontoxic slime composed of acetic acid bacterial and soluble cellulose, known as the mother of vinegar. Fast methods adds mother of vinegar ie bacterial culture to the source liquid and then add air using a venture pump system or a turbine to promote oxygenation to give the fastest fermentation. In fast production processes, vinegar may be produce in a period ranging from 20 hour to three days (Johnston et all, 2004).

However, micro organism perform a lot of important activities in the process vinegar production. The fermentation of orange juice into ethanol and subsequent oxidation to produce vinegar is carried out by a strain of yeast specie. There are thousands of yeast blowing in the wind and living in the soil on leaves, stems, vines and grapes. Amongst the 15 known genera, it was only one particular genus that are favourd in wine making. From Greek word for sugar (sakchar) and fungus (myke).

Sacharomyces is the genus that is favoured for the production of wine, bread and beer. The process of wine production furthermore to specify the particular specie of this genus, thus. Sacharomyces cerevisiae by a strain known as sacharomyces ellipsodeus (Kramer, 1966).

This yeast are unicellular eucaryetic fungi which can be isolated from various sugar rich source including palm wine (okafor, 1972; Okaghue, 1988). Where as palm wine is a local alcoholic beverage obtained from different kind of palm trees, such as the oil, raffia and date species. The species elacis guineesis is the most exploited because of its oil and sap, which are widely consumed in sourthen part of the country. Besides, its sap constitute a good growth medium, for numerous micro-organism, especially of yeast, lactic acid bacteria. Palm wine is also used locally as traditional raising agent in dough making and also to produce a local spirit by adding sugar. Nigeria palm wine yeast has been used to develop baking yeast (Ejiofor et al, 1994).

Presently, most of our industries depend on commercially isolated yeast in production of wine. Also, the process of transportation of commercial yeast can lead to the loss of it’s sensitivity. Again the cost of purchasing and transporting the commercially made yeast affect the production rate in the fermentation industries. This project work will therefore look for an alternatives approach on how to obtain yeast (sacharomyces cerevisia) by using local source (palm wine) which could give a large number of yeast.

 

 

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PRODUCTION OF STARCH-BASED ADHESIVE FROM CASSAVA

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ABSTRACT

Starch was extracted from cassava tubers using the wet extraction method. Various formulations were developed and hence optimum quality was obtained. The formulations were produced by gelatinization process and were based on varying the quality of the additives used.

The test carried out on the formulations include:- determination of the PH. The PH of the formulated adhesive is 6.8 while is fairly comparable. Solid/moisture content of the formulations are 19.4% and 82.2% respectively and that of standard is 15-30% and 65-85% respectively.

The tack time of the formulated adhesive was 16 minutes which is also comparable to the standard which is 15 minutes. Shelf life of the formulated adhesives has exceeded more than two months and it is still suitable showing that it could be equal to the shelf life of market.

Finally the wettablility of the formulations were comparable with the wettability of market adhesives.

 

 

 

TABLE OF CONTENTS

 

CHAPTER ONE

Introduction                                                                                 1

1.1     Scope                                                                                          3

1.2     Statement of problem                                                                   4

1.3     Objectives                                                                                    4

1.4     Hypothesis                                                                                   5

1.5     Limitations                                                                                   5

CHAPTER TWO

Literature Review                                                                        7

2.1     Classification of adhesives                                                           7

2.2     Molecular structure of starch                                                       27

2.3     Forms of processed starch                                                          29

CHAPTER THREE

Materials and method                                                                             32

3.1     Materials                                                                                      32

3.1.2 Method                                                                                         32

3.1.3 Extraction of starch from cassava                                                 32

3.1.4 Production of adhesive from cassava                                            33

3.2     Test analysis                                                                                34

3.2.1 PH determination                                                                          34

3.2.2 Determination of tack time                                                            35

3.2.3 Solid / moisture content determination                                          35

3.2.4  Wettablilty determination                                                             36

3.2.5 Storage life determination                                                             36

CHAPTER FOUR

Results                                                                                         37

4.1.0 PH values                                                                                     37

4.1.1 Tack time determination                                                               38

4.1.2 Solid and moisture contents                                                          38

4.1.3 Wettability                                                                                    38

4.1.4 Storage life                                                                                   39

CHAPTER FIVE

5.0     Discussion, conclusion and recommendations                            40

5.1     Discussion                                                                                  40

5.2     Conclusion                                                                                  42

5.3     Recommendation                                                                         43

Reference                                                                                     45

 

 

 

 

 

 

 

 

APPENDICES

Appendix     A       –         classification of adhesives

Appendix     B        –         solid and moisture content

determination

Appendix     C        –         standard glue samples and their

Characteristics.

 

 

 

 

 

 

 

 

 

 

 

 

LIST OF FIGURES

FIGURES

GLUCOSE MOLECULES

LINEAR AMYLASE STARCH MOLECULES

BRANCHED AMYL PECTIN STARCH MOLECULE

 

 

 

 

 

CHAPTER ONE

 

INTRODUCTION

Essentially all adhesive can be classified as either organic or inorganic material and each of these groups may be further subdivided.

Some of these products are not new for example, the naturally occurring organic adhesives have been in use ever since, the first shellfish attached itself to a rock. And there is a good evidence o the ancient Egyptians using inorganic material to bond furniture. The development of adhesives has continued over the centuries to meet the requirements of various civilizations, but it was not until the industrial revolutioin that demands were made for major advances in adhesive technology. As a result of the availability of metal in large volume and the introduction of plastics, problem arises-including that of how to join this diversity of materials. In a quest to find the solutions to these problem, lead to the current development in adhesive technology. (lees, 1989).

Adhesives exist in a variety of forms, liquid paste, film, powder, granules and in solid forms. Materials being fastened together by adhesives are called substrates or adherends. For an adhesive to fasten a material it must displace sir and other contaminants on the surface of the material, this phenomenon is known as wetting while the resulting assembly is the adhesive joint. Compositions of adhesives include binders such as starch, solvent which is the media in which the binders are dispersed to become a spreadable liquid, gelatinzers fillers, thickeners and preservatives to control microbial activities.

Two types of adhesives exists, these are organic adhesives. The organic adhesive is subdivided into natural and synthetic adhesives. The natural adhesives include animal gllue, casein glue, starch e.t.c. while the synthetic adhesives include the thermoplaswtic resins, polyesters, urethanes e.t.c.

The inorganic type are the cement, soder and silicates. (Lees 1989).

A study of starch and its derivatives shows that starch is the principal water dispersible natural polymer used industrially as adhesives. Chemically starch is a carbohydrate having the empirical formular (c6H10O5)n. it is a soft white powder second in abundance only to cellullose. It occurs particularly in grains, example maize, sorghum etc, in tubers example cassava, yam and in stem example cassava, yam and

In stem example sago palm.

 

It must be emphasized that starch-based adhesives are produced as a result of the ability of starch to gelatinize at a certain temperature. The gelatinizattion process involves hydrolysing of the starch to form gel, paste or solution. Starch based adhesive also include the degraded or converted starch such as dexxtin.

Adhesives generally found its applications in industries and starch-based applied in packaging labeling, book-binding, leatherworks etc. essentially adhesives especially the synthetic types found their application in components needed to make many products such as aircraft, corrugated cartons, plywoods, automobiles, envelopes, stamps, non woven fabrics etc.

The adhesive produced in this project will find its application mainly in paper bonding. Starch-based adhesives are cheap because, the raw materials are cheap because, the raw materials are cheap, readily available and give strong adhesion in low concentration in water. (De Bussy, 1972).

 

1.1     SCOPE

The scope of the project was concentrated on the extraction of starch from cassava, which was dried and later used to carry out several ranges of formulation aimed at obtaining adhesive. The adhesive produced were tested for solid/-moisture content, PH, tach time, wettability and washablitiy. It was also compared with the standard and existing types in the market.

 

1.2     STATEMENT OF PROBLEMS

As a result of the availability of metal on large volumes and the introduction of plastics, problems arises on how these diversity of materials could be joined. It has been observed that bonding by mechanical means such as welding, riverting, hailing etc does not give evenly stress distribution in the bonded area. Also use of mechanical method of thin to inhibited where the furthermore bonding..

 

 

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PRODUCTION OF OGIRI FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE

FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)

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ABSTRACT
Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed “ogiri” the second portion was inoculated with caster bean seed “ogiri” (COSO) the rd part, the control was left without inoculation. Each of the three portions was subdivided into two to produce salted and non salted samples, and coded as SPCS (say pure culture salted) and SPCUS (Soy pure culture unsalted), SCOS (saywild fermented salted salted) and SWFUS (say wild fermented unsalted). Using Hedonic scale, a 9 – man untrained panelists, were used to conduct sensory evaluation on the raw “ogiri”and “ogiri” with 7.5 point followed by the SCOUS with 7 points.
There was no significant difference at 1% and 5% level for the sensory evaluation carried out.

 

 

TABLE OF CONTENT

ABSTRACT
CHAPTER ONE
INTRODUCTION

CHAPTER TWO
LITERATURE SURVEY
ORIGIN AND BRIEF AGROMIC HISTORY OF CASTOR BEAN SEED
2.1 INDUSTRIAL UTILIZATION OF CASTOR OIL BEAN SEED
2.2 CHEMICAL COMPOSITIONS IN CASTOR BEAN SEEDS.
2.3 IMPORTANCE OF MICROORGANISMS IN CASTOR BEAN SEEDS
2.4 ORIGIN OF SOYABEN
2.5 INTRODUCTION OF SOYABEN IN NIGERIA.
2.6 STORAGE / PROSESSING F SOYABEN INTO VARIOUS TRADITIONAL PRODUCTS.
2.7 VALUES OF SOYABEAN PRODUCT
2.8 TYPICAL ISOFLAVONES CONTENT OF SOYAFOOD (PER 100g).
2.9 NUTRITIONAL INFORMATION OF SOYAMILK (PER 100g)
2.10 AMIND ACID IN SOYAPROTIEN
2.11 UNDESIRABLE COMPOSITIONS OF
2.12 FERMENTATION TRADITIONAL
2.13 FERMENTATION
2.14 FACTORS AFFECTING FERMENTATION
2.15 FERMENTE VEGETABLE PROTEIN

CHAPTER THREE
MATERIALS AND METHODS
3.1 SOURCE OF RAW MATERIALS
3.2 SAMPLX PREPARATION METHODS
3.3 MEDIA USED
3.4 CULITUE OF SAMPLES
3.5 BIOCHEMICAL TESTS
3.6 SUGAR FERMENTATION TESTS
3.7 CHARACTERISTICE OF ISOLATES
3.8 SENSORY EVALUATION OF THE SAMPLES
3.9 PROXIMATE ANALYSIS OF THE PROCED SOYAOGIRI AND CASTOR BEAN JEED OGIRI.
3.10 PROTEIN CONTENT DETERMINATION
3.11 FAT CONTENT DETERMINATION
3.12 TOTAL ASH DETERMINATION
3.13 CRUDE FIBRE DETERMINATION
3.14 MOISTURE CONTENT DETERMINATION

CHAPTER FOUR
4.1 MENTIFICATION OF BACTERIA ISOLATE FROM ANALYSED CASTOR BEAN SEED OGIRI
4.2 TABLE FOR GENERAL ACCEPTABILITY OF THE THREE MAIN SAMPLES
4.3 TABLE IN.
4.4 DISCUSSION

CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATION
5.1 CONCLUSION
5.2 RECOMMENTATION
REFERENCES
CHAPTER ONE
INTRODUCTION
“Ogiri” is a local condiment inform of oily paste with strong putrial and ammonial odour made from some fermentation vegetable proteins (oil seeds).
It is a popular soup condiment in many parts of Nigeria particularly in Enugu Anambra, Imo,Ondo River states, Benue-plateau states.
“Ogiri” can be in various form such as solid, semi solid (paste) depending on the type of raw material (legeime seed) used in the production of it.
However, when it is in solid form, it can be put into shapes like circlus (flat) triangular and quadrilaterals.
Types of Ogiri are dawadawa “Iru,” “Ogiri, nwan,” “Igba – Apara,” “Ukpaka (ugba)”, “Ogiri – sara” onwuka (2003).
However, “dawadawa” and “Ogiri” are used as condiments in soup, sauce and porridge and ogiri act as soup “dawadawa” and ogiri act as soup condiments as well as food flavour. “Ugba” (ukpaka) is commonly used to suppliment a variety of food in the eastern (especially Anambra and Imo)
States of Nigeria, it is frequently mixed with yam or with tapiocal (Abacha) and also with stock – fish and serve during important ceremonies. Some people even it those flawaring agents raw as they are.
In Nigeria and in some African countries, people who use ogiri as flavouring agent are only concerned in the nutritive value of the ogiri not minding their microbial load. Although a food will not be selected volubility and consumed less it appeals to the consumer in terms of appearance mouth feel and flavour (ogbo V.N (1999). Though ogiri has an un welcoming flavour and an unattractive presentation (ogbou V.M), yet its addition to food as spaces makes the food very palatable.
Most of these condoment used as flavouring agent content vegetable proteins which are usually rich in glutamine and asparagine and these can either be engymatically or chemically hydralysed to glutamic asid and asportic acid by micro – organisms other products of the hydrolysis are Alain Agirine and proline (Obi E.I.2003). The delaminated proteid has a lower iso-electirc point and therefore are are easily soluble in foods systems ogbogu (1999), it has also been reported that levels of deamination as low as 2-6% could enhance the fuctional properties of these ammonacids.
Ihekoronye and Ngoddy (1985) stated that the functional properties of these aminoacids as giving nice flavour to food.
The processing of the oil seeds is still at the traditional level. The procedure differs slightly in different locations.
Most of the leytable protein seeds used in preparational of this traditional condiment logired are castor bean (Ricinus communis), oil bean (pentaclethera macrophylla), sesame seed (sesamum indicum), saya bean (Glycine max) etc.
Some of them which contain toxic substances example Ricin in castor oil beansee trysinhbitor from soya bean are detoxified during processing to avoid an unpleasant effects they cause.
However, castor bean seed cause irritation in the mouth, throat and stomach also vomiting.
Soya bean has a bitter taste and similar processing method such as fermentation, heating and boiling are required prepare them for food use.
Wherever fermentation is involved in processing food, microorganisms are present. The term fermentation is an energy yielding metabolic process that involves the decomposition of carbohydrate in the absences of oxygen.
Loius pastent stated that physiological process permitting certain organism to live and grow in the absence of air is referred to as anaerobic fermentation which in the preserve of oxygen it is called aerobic fermentation. Nweke A.E (1999) reported that fermented foods are those in which their production depend on the activities of microorganism.
Micro-organisms play an important role in modifying the substrates physically, sensory and nutritionally (Aweke 1999).
Members of fermenting organisms are important; for instance, Bacillus and coagulates negotiable the fermented (utrullu vulgarist and)(Ricinus communis) seed in ogiri preparation; Ogbogu (1999) and African oil bean seed in ugba preparation, presopis African for the preparation of okpehi a seasoning agent temper an Indonesian fermented vegetable protein food prepared from soyabean in which Bacilus spp have been found to be responsible for the fermentation.
These organisms have some properties that enable them to ferment these substrate some of these properties are made available by the organisms themselves as metabolic product in the living organisms or as a component of the endotoxin released when the organism is already dead.
Some of them can be protoelytic their action while some lipolytic, others athylolytic ogbogy, V.N. However, they confermed the work of Barber let al the (1987) as he classified Bacillus subtilis which he found in (dawadawa) as being amylolytic in its action.
Thus, the aim of this work is to identify and isolate micro-organisms involved in the fermentation of castor seed bean “ogiri” and the of use the pure isolate in fermentation soyapaste…

 

 

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MICROBIOLOGICAL STUDY ON SPOILAGE OF MANGO FRUIT

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ABSTRACT
Thirty ripe mango fruits were plucked under sterile conditions from different geographical locations in Enugu metropolis. The mango fruits were exposed to open environment for 5 – 7 days to allow decay. The decaying mango fruits were washed with sterile water to extract the microorganisms.
Using the streak plate method, the microorganisms were inoculated unto a petridish of nutrient agar and incubated for 24 hours at room temperature of 250C.
A mixture of bacteria, moulds and yeasts were observed as microorganism involved in the decay of the mango fruits.

 

TABLE OF CONTENTS

CHAPTER ONE
1.0 Introduction 1
1.1 Background of the study 1
1.2 Aims/Objectives 6
1.3 Statement of Problem 7
1.4 Hypothesis 7
1.5 Justification 7
1.6 Limitations 7

CHAPTER TWO
2.0 Literature Review 8
2.1 Cultivation 8
2.2 Climatic Soil Requirements 12
2.3 Breeding and Selection 13
2.4 Countries and their variety of mango fruits 15
2.5 Harvesting 16
2.6 Nutritional Information 17
2.7 Prevention and Management of Spoilage of mango fruits. 20

CHAPTER THREE
3.0 Materials 21
3.1 Data Collection 22
3.2 Procedure 22
3.3 Morphological and Colonial 23

CHAPTER FOUR
4.0 Results 25
4.1 Discussion 27

CHAPTER FIVE
5.0 Conclusion/Recommendation 28
References 29

CHAPTER ONE

INTRODUCTION
1.1 BACKGROUND INFORMATION
The bacterial name of mango is mangifere indica. T he genus mangifera belongs to the family ariocardiaceae. It is a dicotyledonous plant. Mango originated in India spread into cultivation and common use in the Indian subcontinent by 2000B.C. The tree is now found through out the tropics and has become naturalized in many areas out side its country of origin. Mango is so important in Indian where annual production is around 8 million.

Mangoes spread throughout southeast Asia during the first millennium B.C but did not reach Africa until about 1,000 years ago. They were introduced to the new world at the beginning of the eighteenth century. There are no defined limits of rainfall necessary for the successful cultivation of mangoes, provides that there is a distinct annual dry season when the crop flowers. First set tends to be least in very wet, humid areas and irrigation may be necessary in areas with little rainfall.

Similarly, the crop will grow in a wide range of temperatures, but thrives when the temperature is around 250C. A very large number of cultiuvars is recognized, the best of them being those which have been selected for their delicious, delicately flavoured fruits whave very little fibre in their flesh. All such superior cultivars are propagated vegetative by budding, but there eve unfortunately many inferior mangoes grown from seed which have coarse, fibrous fruits often thought to taste of turpentine.

There are around 60 species in the genus mangifera, most of them found in southeast Asia, from northern India to new Guinea, where they occur as tree in the savannas and in the lowland, wet forests several species have edible fruits and a few are cultivated in restricted areas in Asia, but only mangifera indica is wide spread and important.

The mango tree is large, spreading evergreen, sometimes having a distinct crown of branches, but often indeterminate shape with long pendulous branches and no definite crown. Many vegetatively propagated clones eve relatively small, compact trees about iom tall, where as trees grown from seed may be very large and up to 40m high. All mangoes are ranowned for the dense shade which they cast in hot, sunny climates. The alternate, simple leaves are 12 – 40cm long carried on petioles up to 10cm long with gulvinus at their base. The tree grows in flushes in which a number of thin, flaccid tan – red coloured leaves in produced; as they mature the leaves become stiff and dark green. These periodic growth flushes do not occur at regular intervals, nor do they necessarily occur all over a single tree at the same time.

The inflorescence is a terminal panicle 10 – 50cm long with three or four orders of branching and a very variable number (1,000 – 6000) of reddish, pink or almost white flowers. As few as 1 – 35 percent of them are hermaphrodite, the rest are made; both kinds of flowers occur in one inflorescence, but the ratio of males to hermaphrodites varies between cultivars. Hermaphrodite flowers have a dicidous calyx and four to five free petals about twice as long as the cadyx lobes. At the center of the flower a raised disc carries fives stamens, but only one (rarely more) has a sterile and represented by staminodes.

A small greenish yellow, one – called ovary arises obliquely from the disc; it has a lateral style and contains a single pendulous ovule. The male flowers are similar but have no gynaecium. Manago trees come into bearing when 4 – 6yrs old, and become increasing productive until they are a bout 20yrs old, then yields decline. They do not flower profusely every year, but tend to produce large crops in alternate years because flowering and fruiting deplete their food reserves which must be replaced before a subsequent large crop is borne. After mature branches have flowered a new flush of growth occurs on them and this intwn produces inflorescences after it has matured and accumulated sufficient reserves of assimilates. Very large crops of fruit may deplete food reserves so much that subsequent flush of new vegetative growth, and so the next period of flowering, eve delayed. In some, but apparently not all, cultivars the onsert of the recurrent reproductive phase is correlated with the ratio of carbohydrates (most starch) to rotrongen in the tree and occurs when this ratio is large.

A mature tree in full bearing may produce 1,000 inflorescences, and though the total number of flowers per tree is consequently enormous it is unusually for a large tree in full bearing to produce more than 2,500 fruits. As few as one third of the total number are subsequently shed; eventually only 0.1 – 0.25 percent of the hermaphrodite flowers on a tree produce mature fruit flowers eve shed most abundantly when wet, humid weather occurs mature fruit is affected by husbandry and can be increased by the used of fertilizers and organic manures. The flowers open during the right and early morning and they pollinated by short tongued insects attracted by their nectar.

Though self in compatibility is rare and many flowers self fertilized, cross fertilization is also common. The fruit is a large avoid asymmetrical drupe which varies greatly in size in different cultivars and is from less than 5cm to as many as 30cm long. It matures 2 – 5 months, thick skin. The fleshy mesocop is bright orange, yellow in some cultivars, especially those propagated from seed, it is more or less fibrous and tends to be resinous with an unpleasant flavour, while in better selected clonal cultivars propagated by budding it has little fibre and addicious indicate flavour.

 

The endocavp of the drupe is very have and fibrous. It endloses a single smooth, light brown seed which is within a papery envelope and which may have a single zygotic embryo, or several apomictic embryo, which develop from the tissues of the nucellus and which may or may not suppress the zygotic embryo. The fruits contain approximately 85 percent water 10-20 percent sugar and small amounts of protein; they eve a good dietary source of vitamin A and contain vitamins B and C. Trees grown from seed may be zygotic or apomitic embryos; four to six of the latter may occur in one seed. To avoid the risk of multiplying variable trees from zygotes it is necessary to propagate clones of desirable trees vegetatively by approach grafting or by shield budding. In United State, mangoes eve grown only in floride and on a small scale in Hawaui, usually as back yard trees. Their greatest importance is in India, which contains about 75% of the worlds area of mango production.
The ripe fruit is eaten raw as a desert or used in the manufacturer of juice, jams jellies and preserves unripe fruit can be made into pickles or chutneys.

There eve micro-organisms that attack mango fruits. Undamaged fruit may remain edible for some time but eventually it will decay as a result of the continued activity of its own enzymes and attack by microorganisms. Such fruit usually becomes inedible owing to the growth of moulds and yeast on its surface. There will also be change in taste, small and colour of the fruits.

 

1.2 AIM AND OBJECTIVES
To identify microorganisms associated with the spoilage of (mango fruits). Mangifera indica…

 

 

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