INVESTIGATE THE MICROBIAL CONTENT OF SOME BOLTED SOFT DRIVELS SOLD IN ENUGU INTERLOPES

ABSTRACT This work was done in order to investigate the microbial content of some bolted soft drivels sold in Enugu interlopes. Soft drink are consumed in large quantities by the different age groups, adult and children of different class of people all over the state. This is aided by the general availability of these drink almost every place  roleve people gather for work or recreational activities. It is the appropriate to subject these soft drinks to some kind of investigation by isolation and characterizing the microorganism found.  Simple Grows staining and biochemical test method were employed to isolate  and identify the organisms found different bacterial and feast were identified these organisms include Fvlavobacterium spp. Bacillus Eschericjhism coli, Enteribacter  arccosines Micro coccusroseus Micrococcus various Bacillus subtitles Aciuetobacter iwoffi, Micrococcus inteus Bacillus polymea, flavobacterium,  rigeuse sacchenomyces, conevisciae klurenomyce sff, Torulopsis spp, cadida valida Geotrichuin candidium, sacchanoyces, carlbergersis cryptococus, albidus, Hausennlsa spp etc. 
TABLE OF CONTENT Title page Certification Dedication Acknowledgement Abstract Table of content List of table 1.0CHAPTER ONE  1.1Introduction 
2.0CHAPTER TWO  2.1Literature review  2.1.1History and overview of soft drink industries  2.1.2Production of soft drinks  2.2Microbiology of soft drinks  2.3Microbial growth  2.4Factors affecting microbial growth  2.5Ingredients and their effects 
CHAPTER THREE  2.6Material and method  2.7Sample collection  2.8Sterilization of glass warier.  2.9Preparation of dividend and media  3.4.2 Preparation of serial / isolation  2.10Identification and characterization of isolate organism  2.10.1Colonial morphology  2.10.2Cellular morphology  2.10.3  Grannies straining  2.11         Biochemical characteristic  2.11.1   Oxidase test  2.11.2   Citrate utilization test  2.11.3    Starch hydrolysis test  2.11.4     Nitrate reduction  2.11.5     Starch fermentation 
3.0CHAPTER FOUR  4.1Result and discussion 
4.0CHAPTER FIVE  4.1Conclusion and recommendation  Appendix  References