✦ LIBER ✦

Some environmental and nutritional factors affecting growth of associated microorganisms of agadagidi

✍ Scribed by Dr. A. I. Sanni

Publisher: John Wiley and Sons
Year: 1989
Tongue: English
Weight: 267 KB
Volume: 29
Category: Article
ISSN: 0233-111X
DOI: 10.1002/jobm.3620290914

No coin nor oath required. For personal study only.

✦ Synopsis

A determination of the effect of temperature on growth of the test organisms revealed an optimum range of 30"-37". From the pHgrowth studies, tolerance to low pH levels was observed for all the microorganisms but the optimal range was 5.1 -7.2. Various carbohydrates as sources of carbon were utilized.

A known concentration (2.4 x 106) of each test organisms used in these studies was obtained by dilution. Growth was assessed by harvesting the cells, oven-drying at 80 "C for 24 hours and weighing (MEYNELL and MEYNELL 1970). Incubation of the culture flasks was in temperature regulated continuous shaker (Model (324).

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