CASE STUDY FOR FST-101 MICROBIOLOGY LABORATORY

JOYCE ANN NACARIO & CHRIS JHAN VELARDE

I.
There has difference between the microbial load of the water before and after applying
solution, whereas the APC has a higher microbial load and coliform than after application. the
two solution was composed of acidified methanol that contributes anthocyanin and flavonoids
known as abundant in the topics especially in the Philippines. It contains anthocyanin which
makes it a good candidate for being a colorant in inks.

According to Lin J. et al 2003, The microorganisms serve as good indicator of water

quality through the presence of pathogenic enteric microorganisms may affect human health.
Coliform bacteria, Escherichia coli and coli phages are normally used as indicators of water
quality. However, Human Enteric viruses can tolerate fluctuating environmental conditions and
survive in the environmental for long periods of time causal agents of diarrheal diseases.
Therefore, the potential of human pathogenic viruses are significant indicators of water quality
is emerging.

The Aerobic Plate Count (APC) is used as an indicator of bacterial populations on a

sample, like the microbiologist investigate of a high APC include: Insanitary Equipment, near the
end of the process, food is at least partly decomposed a high count for the total coliform may be
associated with a low or even zero count for thermotolerant coliforms. We associated higher
coliform count in soil, surface water and in the feces.

Yes, based on the "Evaluation of Antimicrobial Properties of Basella Alba Methanolic

Extractions on Selected Microorganisms" it was totally effective to control for the microbial
growth because it revealed that Basella Alba showed good inhibitory activity against Aspergillus
Niger ( Piemakumari KB et al.2010).It has further confirmed that the leaf extract could be used
for the treatment of infections caused by the microorganisms E.coli, Pseudomonas aeruginosa,
Bacillus Subtilis and Aspergillus flavus. The result on Aspergillus flavus. The result on aspergillus
flavus lend credence to the folkloric use of this plant in treating microbial infections and show
that Basella Alba could be exploited for new potential antibiotics.

Basella Alba is the scientific name of Alugbati. The role of Basella Alba extraction on
antimicrobial and antioxidants activity the "Antimicrobial and Antioxidant Activity of the Leaf
extract of Basella Alba" basella alba leaves were collected and dried. Powder was used for the
antibacterial activities, which were determined by disc diffusion method and antioxidant activity
was also determined. In 100 mg/ml of Basella alba leaf extract showed highly active against
bacterial stains. Antioxidants were determined by the methods in the 100 mg/ml of the extract
showed highly active to removed radicals by DPPH (72.3+5.98) and ABTS (78+4.04).
II.

The reason why yeast and mold count was the only parameter considered for the
product because they are able to contaminate foods and are responsible for quick spoilage due
to their ability to produce toxic or allergenic substances mold are especially predestinated to be
a potential health risk. Both yeasts and molds cause various degrees of deterioration and
decomposition of foods. They can invade and grow on virtually any type of food at any time;
they invade crop such as; grain, nuts, beans, and fruits and fields before harvesting and during
storage.

When the muffin stored in refrigeration temperature it will stop the growth of microbial
load. Freshly baked muffins will keep for about 1 week in fridge when properly stored (AACCI et.
al., 2003). In moisture content. All microorganisms require water but the amount necessary for
growth varies between species. The amount of water that is available in food is expressed in
terms of water activity, where the water activity of pure water is 1.0. Each microorganism has a
maximum, optimum, and minimum water activity for growth and survival. Despite the
importance of gross moisture content in characterizing food products and predicting their shelf
life, determining whether the water is bound or free is of outmost importance.

The longer the muffin stored, the highest in microbial load increase. Based on article "
Microbial Quality and Safety of Fresh Produce", microbial growth is measured over time.
Although the effect of time on microbial growth seems to be taken for granted, it should be
reiterated that time is a critical factor allowing microbial growth.