ISOLATION, IDENTIFICTION AND CHARACTERIZATION OF BACTERIA PRESENT IN THE ROOT NODULE OF LEGUMINOUS PLANT
Abstract
Safety of leguminous food crop is a basic requirement for food quality. A total of 3 leguimnous plant sample (Bean,Soyabean,Cowpea),were randomly uprooted from the soil in igbajo community, the sample were transported to the laboratory. The pour plate techniques were done by carrying out serial dilution of the sample after which the first tube and the last tube were picked and 1ml of each sample was pipette into a nutrient agar. The plate was than incubated for 24 hours at 370c after which the plate were examined for growth. Sub culture was done using bacteriological agar. All the screened food sample had varying level of bacterial growth ranging from 1.0 x105 to 3.0 x106 cfu/ml. ninety percent of the sampled plant had bacterial country acceptable limits(104 cfu/ml) and 10% of the samples had bacterial, was than (
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