Description
Abstract
This project looks at Microbiological evaluation of home made grape juice. Grapes are important in the laboratory preparation of grapes juice. Grapes can also be used in the production of wine brandy or vinegar. The quality of a grape juice depends greatly on the materials (ingredients) used for the production of the juice. The preparation of this juice may alternatively involve cleaning and washing of the grapes, blending of the grapes in the blender to extract the juice, adding sugar and required quantity of water and same crushed ice. Blending, transfer of the juice into glasses and served as required (chilled or at room temperature). The microbiological evaluation of home grape juice was determined using standard methodology with bacteriological media. The microorganisms isolated from the home made grape juice includes escherichia coli, staphylococcus aureus and pseudomonas aeruginosa. To avoid micro- organisms from contaminating the product, there is the need for proper sterilization of materials and samples before use and before consumption.
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