International journal of food microbiologyArgentinaAscomycotaFood StorageFood MicrobiologyColony Count
Microorganisms associated with black truffles (Tuber melanosporum) from Argentina during postharvest storage.
Stella M Romero, Fernanda Utrera, Beatrice Belfiori, Claudia Riccioni, Andrea Rubini, David Pelissero, Eduardo Nouhra
Published: 202610.1016/j.ijfoodmicro.2025.111546
Abstract
The microbiological quality of truffles produced in Argentina was evaluated by analyzing the bacteria and fungi associated with fresh ascomata, the fungi that developed after storage (15 days in domestic refrigerator and industrial cooler), and those…
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