#microbial analysis

[oaresearchpaper]

Microbial analysis of corn-based ice cream

This study aimed to evaluate the shelf-life of an ice cream product concerning both microbial loads and sensory attributes over a 90-day observation period and this was conducted by a private but accredited laboratory. Microbial analysis revealed that the total plate counts remained consistently below the acceptable level of 50,000 CFU/gram sample throughout the duration of the study. Sensory evaluation conducted by panelists indicated no significant changes in color, odor, sweetness, or flavor over the 90-day period. Although there were slight alterations in appearance and texture after 30 days, these characteristics remained stable until the end of the observation period. The overall acceptability of the product ranged between moderately acceptable and very much acceptable. Based on the study findings, it is recommended that the product is ready for commercial launching.

[oaresearchpaper]

Cacao products are becoming more popular not only in the Philippines but all throughout the world. Cacao beans are processed to produce chocolate products. In this study, the researchers produced two chocolate products namely, choco-milk and choco-tableya. This study aims to give details to these products in terms of its nutrient value and microbial analysis. Aflatoxin test was also conducted in order to determine the harmful or poisonous substances from the products. Furthermore, a sensory analysis was also conducted in order to determine its acceptability in terms of appearance, texture, aroma, taste and overall acceptability. To represent different age brackets, teachers and students were used as respondents. Findings of the laboratory test result that the chocolate products are safe to consume since the aflatoxin component of cacao choco milk is below the maximum regulated limit. Proximate Analysis result showed that both chocolate products contain nutrients that are helpful to our body. For the sensory evaluation, the data showed that the products are acceptable in all the given attributes. With the given results, choco-milk and choco-tableya are safe to consume and is beneficial to our health.

[thecuriousmicrobiologist-blog]

Had a practical for microbial analysis of water and wastewater. The plate on the left is an Endo agar plate. It’s a culture medium that makes Escherichia coli colonies look magenta or exhibit a green metallic sheen over them. It is used as a completed test for microbiological water analysis. Got lot’s of those E. coli but didn’t get too lucky with the sheen though… :( The plate on the right is MacConkey agar, typically selecting Gram -ve bacteria and differentiating between lactose fermenters and non-fermenters. The pink colonies on its surface show that they’re lactose fermenters. One thing I’d definitely conclude is that I take tap water for granted way too much… ^^;