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

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

Straw mushroom (<i>Volvariella volvacea</i>) 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 t...

Full description

Bibliographic Details
Main Authors: Xiuling Wang, Shunjie Liu, Mingjie Chen, Changxia Yu, Yan Zhao, Huanling Yang, Lei Zha, Zhengpeng Li
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Microorganisms
Subjects:
<i>volvariella volvacea</i>
food preservation
bacterial community
<i>firmicutes</i>
<i>solibacillus</i>
Online Access:https://www.mdpi.com/2076-2607/7/10/475

Internet

https://www.mdpi.com/2076-2607/7/10/475

Similar Items