African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12501

Full Length Research Paper

The effects of the interaction of various oil types and rates on the mycelial wet and dry weights of Lentinus squarrosulus (Mont.) Singer and Psathyrella atroumbonata Pegler in submerged liquid cultures

Nwanze PI1*, Khan AU2, Ameh JB3 AND Umoh VJ4
  1Department of Biological Sciences, College of Natural and Applied Sciences, Igbinedion University, Okada, P.M.B. 0006, Edo State, Nigeria. 2Department of Biological Sciences, Ahmadu Bello University, Zaria. Kaduna State, Nigeria. 3Department of Microbiology, Ahmadu Bello University, Zaria. Kaduna State, Nigeria. 4Department of Microbiology, Ahmadu Bello University, Zaria. Kaduna State, Nigeria.
Email: [email protected]

  •  Accepted: 19 May 2005
  •  Published: 31 July 2005

How to cite this article

APA /
Nwanze, P. I., Khan, A. U., Ameh, J. B., & Umoh, V. J. (2005). The effects of the interaction of various oil types and rates on the mycelial wet and dry weights of Lentinus squarrosulus (Mont.) Singer and Psathyrella atroumbonata Pegler in submerged liquid cultures. African Journal of Biotechnology , 4(7), 620-626.
Chicago /
Nwanze PI, Khan AU, Ameh JB AND Umoh VJ. "The effects of the interaction of various oil types and rates on the mycelial wet and dry weights of Lentinus squarrosulus (Mont.) Singer and Psathyrella atroumbonata Pegler in submerged liquid cultures." African Journal of Biotechnology 4, no. 7 (2005): 620-626.
MLA /
Nwanze PI, et al. "The effects of the interaction of various oil types and rates on the mycelial wet and dry weights of Lentinus squarrosulus (Mont.) Singer and Psathyrella atroumbonata Pegler in submerged liquid cultures." African Journal of Biotechnology 4.7 (2005): 620-626.
DOI /
https://doi.org/10.5897/AJB2005.000-3111
URL /
https://academicjournals.org/journal/AJB/article-abstract/E23937310611

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This article is published under the terms of the Creative Commons Attribution License 4.0

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