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Some pathogenic bacteria that have an impact on edible mushrooms are Listeria monocytogenes ( Bacillus subtili ( Pseudomonas fluoresens ( Pseudomonas tolaasii ( Trichoderma spp., Mycogone perniciosa , Lecanicillium funccola and Cladobotryum spp., limiting agricultural output could lead to reduced crop yields and can be attributed to various factors ( Figure 2 5 Methods to preserve mushroom 5.1 Thermal process Post-harvest techniques can be classified into three categories: thermal, chemical, and physical

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Both GHK and GHK-Cu have been shown to have anti-inflammatory and tissue remodeling properties