Professional Documents
Culture Documents
Rama Mandi
Sample no.1 (Flora Bakery), Sample no.2 (Gurunanak Bakery) and Sample no. 4 (Ashwani Confectioner)
Jyoti Market
Sample no. 1(Friends Bakery), Sample no.3 (global Bakery Shop) and Sample no.4 (Gulshan Bakery)
Model town
Nakodar Chowk
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Fig4.1 Showing bacterial growth of Samples over the pseudomonas selective media collected from different areas.
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Grams staining
Pseudomonas aeruginosa is a gram negative bacteria
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Biochemical Tests
Biochemical tests has been done for cross checking the presence of this bacteria
Gelatin Hydrolysis
It gives positive result on gelatin hydrolysis which had been visualised by liquefaction of gelatine agar.
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Table no. 4.4 showing positive growth over the EMB media
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Fig 4.5 Showing bacterial growth of Samples over the EMB media collected from different areas.
Grams Staining
E. coli is a gram negative bacteria.
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Biochemical test
Biochemical tests has been done for cross checking the presence of this bacteria
Indole Test
MethylRed-VogesProskauer TEST
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Fig 4.10 showing negative results of Citrate Utilization Test for E.coli
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For observing which part of the pastry is more contaminated compared with another bakery product biscuits. For this ,Parley G biscuits were chosen and the same protocol were followed as done in the case of Pastry sample .Further, cream and bakery part of the pastry were separately observed for bacterial growth.
Results
Fig 4.11 showing minimum growth over the NA agar plates from biscuits samples
Fig 4.12 showing no growth over the EMB agar plates from biscuits samples
Fig 4.13 showing no growth over the Pseudomonas isolation agar plates from biscuits samples
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For Pseudomonas aeruginosa Name of Area Positive growth over Positive growth over the media from cream the media from bakery part part Sample no.4(Krishna ------Bakery) Sample Bakery) Sample Bakery) no.2(Gurunanak no.
Station Road Rama Mandi Jyoti Market Model town Nakodar Chowk
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-------Sample no.3(DashmeshBakery)
Table no. 4.5 showing comparative results of growth over the Pseudomonas isolation media from creamy and bakery part of pastry
Fig4.14 showing positive growth over the Pseudomonas isolation agar plates, samples taken from the creamy part
Fig4.15 showing positive growth over the Pseudomonas isolation agar plates, samples taken from the Bakery part.
For E.coli
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Name of Area
Station Road Rama Mandi Jyoti Market Model town Nakodar Chowk
Positive growth over Positive growth over the media from the the media from the creamy part bakery part Sample no.1(New Cake ------------House)
-----------Sample no.3(DashmeshBakery)
Table 4.6 Showing comparative results of growth over the EMB media from creamy and bakery part of pastry
Fig4.16 showing positive growth over the EMB agar plates, samples taken from the creamy part.
Fig4.17 showing positive growth over the EMB agar plates, samples taken from the bakery part.
Result
On the basis of this experiment, it can be said that the creamy part of the pastry is more susceptible for bacterial.
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