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    Study On Identification and Isolation of Rhizopus From Decaying Bread

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    Manish Jha
    This study aims to isolate and identify the fungus Rhizopus from decaying bread. Rhizopus is a common black mold that grows on moist bread and its spores can spread through the air. The objectives are to isolate and identify both bacterial and fungal contaminants from decaying bread. This will help understand Rhizopus and other fungi involved in bread decay. It will also make people aware of the health risks of eating moldy food, which can cause allergic reactions and respiratory problems. The study is limited to microorganisms present in bread decay samples.

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    Study On Identification and Isolation of Rhizopus From Decaying Bread

    Uploaded by

    Manish Jha
    457 views3 pages
    This study aims to isolate and identify the fungus Rhizopus from decaying bread. Rhizopus is a common black mold that grows on moist bread and its spores can spread through the air. The objectives are to isolate and identify both bacterial and fungal contaminants from decaying bread. This will help understand Rhizopus and other fungi involved in bread decay. It will also make people aware of the health risks of eating moldy food, which can cause allergic reactions and respiratory problems. The study is limited to microorganisms present in bread decay samples.

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    This study aims to isolate and identify the fungus Rhizopus from decaying bread. Rhizopus is a common black mold that grows on moist bread and its spores can spread through the air. The objectives are to isolate and identify both bacterial and fungal contaminants from decaying bread. This will help understand Rhizopus and other fungi involved in bread decay. It will also make people aware of the health risks of eating moldy food, which can cause allergic reactions and respiratory problems. The study is limited to microorganisms present in bread decay samples.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    457 views3 pages

    Study On Identification and Isolation of Rhizopus From Decaying Bread

    Uploaded by

    Manish Jha
    This study aims to isolate and identify the fungus Rhizopus from decaying bread. Rhizopus is a common black mold that grows on moist bread and its spores can spread through the air. The objectives are to isolate and identify both bacterial and fungal contaminants from decaying bread. This will help understand Rhizopus and other fungi involved in bread decay. It will also make people aware of the health risks of eating moldy food, which can cause allergic reactions and respiratory problems. The study is limited to microorganisms present in bread decay samples.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    STUDY ON IDENTIFICATION AND ISOLATION OF RHIZOPUS FROM

    DECAYING BREAD
    A Proposal Submitted To The Department Of The Microbiology.
    Mahendra Morang Adarsha Multiple Campus
    Institute Of Science And Technology
    Tribhuvan University
    Nepal

    FOR THE AWARD OF


    BACHELOR OF SCIENCE (BSc) IN MICROBIOLOGY
    BY
    ANJALI JHA
    Summary
    Rhizopus spp. are saprophytic fungi found on plants and it is parasitic on animals.
    They are found in a wide variety of organic substances, including “mature fruits
    and vegetables” jellies, syrups, leather, bread, peanuts and tobacco. Rhizopus
    nigricans belongs to a group of fungi known as the “black molds”. It is also known
    commonly as the “red molds” because it grows freely on moist state bread. It is a
    common mold, which is widespread in occurance Rhizopus forms a mass of soft,
    closely woven white silky threads. The common bread mold (Rhizopus) finds new
    bakery items by means of air-borne spores.
    There are multiple species of Rhizopus, but Rhizopus stolonifer earned this
    species name because it is a black mold that grows on bread and it’s spores float
    around in the air. Rhizopus species grow as filamentous, branching hyphae that
    generally lacks cross-wall. Bread mold is the common name for Rhizopus. It is a
    spore-forming fungus. Moist bread slice offers both moisture and nutrients to the
    bread mold, therefore it grows profusely.
    INTRODUCTION
     Background Of The Study
    Rhizopus stolonifera is commonly known as black bread mold. It is a member of
    Zygomycota and considered the most important species in the genus Rhizopus.
    Rhizopus forms a mass of soft, closely woven white silky threads. This mass,
    which is known as a mycelium is the vegetative part of the fungus. Each silky
    thread like structure is a hyphae. The mycelium grows not only on the surface of
    the bread but into it as well. The mycelium consists of three sorts of hyphae as
    stolons which grows horizontally on the substrate (bread), rhizoid or root like
    hyphae and sport angiophores .
    The common bread mold (Rhizopus) finds new bakery items by means of air-born
    spores. Rhizopus stolonifera (black mold) causes the black bread mold that forms
    cottony masses on the surface of moist.
    STATEMENT OF PROBLEM
    Bread is mostly spoiled by fungi. The spoilage of bread due to decay most times
    limits it’s availability to consumers and causes economic waste to bakery owners.
    The isolation and identification of these decay organisms will go a long way to
    profer solution on matter how little to this problem of bread decay.
    AIM AND OBJECTIVES OF THE STUDY
    The main aim of this study is to isolate and identify Rhizopus and other fungi
    associated with bread decay.
     Specific Objectives Are
     To isolate and identify bacterial contaminants from bread decay.
     To isolate and characterize fungal contaminants from bread decay.

    SIGNIFICANCE OF STUDY
    Through this study, it helps in the acquisition of the knowledge of Rhizopus from
    bread decay and fungi associated in the bread decay. Also, the main significance
    of this study is to make people aware of eating moldy food because people who
    eat moldy food may suffer allergic reactions and respiratory problems.
    LIMITATIONS OF THE STUDY
    This work is limited to viable microorganism present in the bread decay only.
     Literature review

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