Low Temperature (15 °C) Reduces Bacterial Diversity and Prolongs the Preservation Time of Volvariella volvacea

Straw mushroom (Volvariella volvacea) is the most commonly cultivated edible fungus in the world, but the challenges associated with the preservation have limited its marketability. Microbiology, especially bacteria, play a key role in the deterioration of food, this study aimed to reveal the succes...

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Detalles Bibliográficos
Autores principales: Wang, Xiuling, Liu, Shunjie, Chen, Mingjie, Yu, Changxia, Zhao, Yan, Yang, Huanling, Zha, Lei, Li, Zhengpeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6843861/
https://www.ncbi.nlm.nih.gov/pubmed/31635138
http://dx.doi.org/10.3390/microorganisms7100475

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6843861/
https://www.ncbi.nlm.nih.gov/pubmed/31635138
http://dx.doi.org/10.3390/microorganisms7100475

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