https://www.selleckchem.com/pr....oducts/gsk269962.htm
The association of cereals with fungi cannot be disregarded as their manifestation in our foods poses serious health risks. The aim of this study was to investigate the mycofloral (fungal) and chemical (pH) qualities of the "solom" (beverage of millet) available for consumption from their respective sales points in Ho. "Solom" a cereal beverage of millet was sampled from ten (1 different locations in the Ho Municipality of Ghana and evaluated for their pH, fungal counts, and species diversity. Mycological analyses were done on Oxyte
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