Evaluation of Muscodor cinnamomi as an egg biofumigant for the reduction of microorganisms on eggshell surfaces and its effect on egg quality

• Main Authors: Nakarin Suwannarach, Chariya Kaewyana, Arpaporn Yodmeeklin, Jaturong Kumla, Kenji Matsui, Saisamorn Lumyong
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences; Engineering; Immunology and Microbiology
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85008466064&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/56544
• Institution: Chiang Mai University

© 2017 Elsevier B.V. The presence of microorganisms on the eggshell surface is a factor of consideration in determining egg quality. These microorganisms can contribute to egg spoilage and can infect the egg. In this study, 18 morphotypes of microorganisms were isolated from eggshells. Morphological...