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Project Details
| Department | Microbiology |
| Type | Project |
| Pages | 58 |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | MCB0116 |
Abstract
ABSTRACT Juice was extracted from banana (Musa sapientum) pulp with the addition of lemon juice and was inoculated with Baker’s yeast (Saccharomyces cerevisiae) and held at 30 for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9x107 cfu/ml at 0hr, 5.1x107 at the 48hr and 4.8x107 cfu/ml at 168hr. The pH of the Banana wine produced at the end of fermentation decreased (2.85) while the titrable acidity of the Banana wine produced increased. The total dissolved solids, total suspended solids decreased with…
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Full material
₦ 5,000 $(29)
| Pages | 58 |
| Delivery | Instant, after payment |