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MICROORGANISM ASSOCIATED WITH SPOILAGE OF TOMATOES (CANNED TOMATOES)

  • Project Research
  • 1-5 Chapters
  • Abstract : Available
  • Table of Content: Available
  • Reference Style: APA
  • Recommended for : Student Researchers
  • NGN 3000

ABSTRACT

The micro-organism, associated with spoilage of tomatoes shows that tomato contain large amount of water which makes them more susceptible to spoilage by the action of various micro-organism. Out of  the (3) three sources of samples used in the assessment revealed that Bacillus species identified in the spoiled sample are  the major causes of canned spoilage while the fungi isolates are peniucillum species etc which revealed by the assessment are also the cause of  tomato spoilage. In this  assessment carried out,  it was  found out that bacterial species were the source of spoilage rather than bacteria because it dominated all the plates.




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