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Comparison of monggo agar and nutrient agar as a culture medium for the growth of Escherichia Coli and Staphylococcus Aureus / Ella Mae Aler ; Marv Barican ; Klaisse Kiana Belleza ; Ma. Celeen Joanne Calma ; Darwin Jae Cruz ; Pancho Diaz ; Keena Marie Gaditano ; Sarah Alyssa Ibay ; Geulia Mamonong ; Sophia Kristel Mera ; Rhona Faye Nadonga and Marliece Quismundo.

By: Contributor(s): Language: english Publication details: Fairview, Quezon City: School of Medical Technology, FEU-NRMF, 2019.Description: 88 pages: illustrations, tables, photos; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
LOC classification:
  • MT 2019 0004
Summary: ABSTRACT: Mung bean or munggo is known as a high source of nutrients, which is usually used as an ingredient for preparing meals. Due to the nutrients that monggo offers, the aim of this research was to compare the growth of Escherichia coli and Staphylococcus aureus in commercially prepared Nutrient agar (NA) and different concentrations of Mung Bean Agar (MBA) by going the Quasi experiment -type of study. Three (3) preparations of MBA were made using the same ingredients that the commercially prepared NA contained. The only difference was that the beef extract ingredients of the NA was replaced with three (3) amounts in varying concentrations of powdered monggo, a bean that was said to be high source of protein. Escherichia coli and staphylococcus aureus were streaked into all four (4) types of media and then incubated for twenty-four (24) hours. After incubation, colonies of Escherichia coli were observed in all of the four (4) types of media used, with the 3g/l concentration of MBA containing more colonies than the other two concentrations of MBA. Colonies of Staphylococcus aureus, on the other hand, were only observed in all test mediums of 3g/lo concentration of MBA, and a few test mediums of 30g/l concentration of MBA.
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Holdings
Item type Current library Call number Status Date due Barcode
Room Use Far Eastern University - Nicanor Reyes Medical Foundation Theses MT 2019 0004 c.1 (Browse shelf(Opens below)) Available T002046
Room Use Far Eastern University - Nicanor Reyes Medical Foundation Theses MT 2019 0004 c.2 (Browse shelf(Opens below)) Available T002047

Includes appendices and bibliographical references.

ABSTRACT: Mung bean or munggo is known as a high source of nutrients, which is usually used as an ingredient for preparing meals. Due to the nutrients that monggo offers, the aim of this research was to compare the growth of Escherichia coli and Staphylococcus aureus in commercially prepared Nutrient agar (NA) and different concentrations of Mung Bean Agar (MBA) by going the Quasi experiment -type of study. Three (3) preparations of MBA were made using the same ingredients that the commercially prepared NA contained. The only difference was that the beef extract ingredients of the NA was replaced with three (3) amounts in varying concentrations of powdered monggo, a bean that was said to be high source of protein. Escherichia coli and staphylococcus aureus were streaked into all four (4) types of media and then incubated for twenty-four (24) hours. After incubation, colonies of Escherichia coli were observed in all of the four (4) types of media used, with the 3g/l concentration of MBA containing more colonies than the other two concentrations of MBA. Colonies of Staphylococcus aureus, on the other hand, were only observed in all test mediums of 3g/lo concentration of MBA, and a few test mediums of 30g/l concentration of MBA.

Thesis - School of Medical Technology

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