Identification and Molecular Characterization of Bacteria and Fungi Associated with Three Fresh Edible Mushrooms
Caroline Iruoma Anyakorah & Adeniji Omolara Folakemi · Journal of Applied Life Sciences International · 2022
Aims: Mushrooms are health-food used as food supplements and fortification but are susceptible to microbial spoilage due to high moisture content and nutrient status. Fresh mushrooms sometimes show signs of spoilage after harvest and makes storage difficult. The objective of the...
Open access
Research Article
10.9734/jalsi/2022/v25i6582