ISOLATETION AND PURIFICATION OF CHARACTERIZE MICRO-ORGANISMS FROM STORED PAP

1.2STATEMENT OF PROBLEM

Microorganisms are involved in the processing of pap especially during fermentation and equally during storage. Few organisms are found in the pap, if it is properly stored. Their presence in pap during storage leads to irregular of flavour and loss of nutrients van veen and steinkrans 1990. This is the result of their metabolic activity in the stored pap.

The traditional method of pap production using various grains encourage significant nutrient losses, Losses m,ay occur during steeping, milling and sieving. Large parts of the protein in the grain is located in the testa and germ that are shifted off during processing.

Losses of fiber, protein, ash as well as some vitamins have been reported by Banigo and Muller 1972. Losses in nutrients could be minimized by using an improved wet milling method devised by Banigo and Muller 1972. At the end of this work, the microorganisms found in stored pap was isolated and characterized.

1.3 AIM AND OBJECTIVES OF THE STDUY

The aim of this study is to isolate and characterize microorganisms from stored pap.

SPECIFIC OBJECTIVES ARE

i. To isolate and characterize bacterial contaminants from stored pap

ii. To isolate and characterize fungal contaminants from stored pap