TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgement
Table of content
CHAPTER ONE
1.0 Introduction
1.1 Aims and objectives
CHAPTER TWO
Literature review
2.1 Fermented foods
2.2 Pentaclethra Macrophylla
2.3 Botany
2.4 Ecology
2.5 Growth and Development
2.6 Method of production
2.7 Micrococcus species in Ugba
2.8.1 Environmental isolation of micrococcus
2.8.2 Pathogenesis
2.8.3 Industrial uses of micrococci
CHAPTER THREE
3.0 Materials and method
3.1 Materials used
3.2 Sample collection
3.3 Isolation of micrococcus from ugba
3.4 Identification of isolates
3.5 Gram staining
3.6 Biochemical tests
3.7 Medium for the production of lipase
3.8 Culture conditions and lipase production
CHAPTER FOUR
4.1 Isolation of micrococcus sp
4.2 Lipase production in different types of media
CHAPTER FIVE
5.0 Discussion, Conclusion recommendation
5.1 Discussion
5.2 Conclusion
5.3 Recommendation
References
Appendix I
Appendix II: Media used
CHAPTER ONE
1.0 INTRODUCTION
Ugba also called ukpaka is a popular food delicacy in Nigeria especially among Ibo ethnic group. It is rich in protein and is obtained by a solid state fermentation of the seed of African oil bean tree (Pentaclethra macrophylla Benth). It is essential food item from various traditional ceremonies where it is mixed with slices of boiled stock fish (ugba and okpoloko). The natural fermentation of the seed which at present is still done at the house-hold level, renders the production nutritious, palatable and non-toxic (Enujiugha, 2002).
Its production, like many African fermented foods depends, entirely on mixed...================================================================
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