Normal view MARC view ISBD view

Isolation and identification of bacteria in cooked and uncooked balut / Sheila C. Lavilla.

By:

Lavilla, Sheila C [author]

Contributor(s):

Dimero, Fe N [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2000. Cavite State University- Main Campus,Description: 66 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

576 L39 2000

Online resources:

View Abstract

Abstract: LAVILLA, SHEILA C. March 2000. "ISOLATION AND IDENTIFICATION OF COOKED AND UNCOOKED BALUT". Undergraduate thesis, Bachelor of Science in Biology, Major in Microbiology, Department of Biological Sciences, College of Arts and Sciences, Cavite State University, Indang, Cavite. Adviser: Prof. Fe N. Dimero The study was conducted to isolate, and identify bacteria present in cooked and uncooked balut. Five uncooked and cooked balut samples from Pateros were studied_ Morphological, cultural, and physiological characteristics of each isolate were studied to identify& bacteria. The genera Corynebacterium, Staphylococcus. Flavobacterium, Alcaligens, Micrococcus, Arthrobacter, Pseudomonas, Streptococcus, Enterobacter, Sarcina, and Serratia were isolated from uncooked and cooked balut samples.

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Call number	Materials specified	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	576 L39 2000 (Browse shelf(Opens below))		Room use only	T-2020		00002649

Thesis (BS Biology - - Microbiology) Cavite State University.

Includes bibliographical references.

LAVILLA, SHEILA C. March 2000. "ISOLATION AND IDENTIFICATION OF COOKED AND UNCOOKED BALUT". Undergraduate thesis, Bachelor of Science in Biology, Major in Microbiology, Department of Biological Sciences, College of Arts and Sciences, Cavite State University, Indang, Cavite.
Adviser: Prof. Fe N. Dimero
The study was conducted to isolate, and identify bacteria present in cooked and uncooked balut.
Five uncooked and cooked balut samples from Pateros were studied_ Morphological, cultural, and physiological characteristics of each isolate were studied to identify& bacteria. The genera Corynebacterium, Staphylococcus. Flavobacterium, Alcaligens, Micrococcus, Arthrobacter, Pseudomonas, Streptococcus, Enterobacter, Sarcina, and Serratia were isolated from uncooked and cooked balut samples.

Submitted to the University Library 03/27/2000 T-2020