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...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-10-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/7/10/475 |