Journal of
Yeast and Fungal Research

  • Abbreviation: J. Yeast Fungal Res.
  • Language: English
  • ISSN: 2141-2413
  • DOI: 10.5897/JYFR
  • Start Year: 2010
  • Published Articles: 131

Full Length Research Paper

Isolation and characterization of fungi from a hot-spring on the shores of Lake Bogoria, Kenya

Odilia Atamba Salano
  • Odilia Atamba Salano
  • Institute for Biotechnology Research, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000, 00200, Nairobi, Kenya.
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Huxley Mae Makonde
  • Huxley Mae Makonde
  • Department of Pure and Applied Sciences, Technical University of Mombasa, P. O. Box 90420 - 80100, GPO, Mombasa, Kenya.
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Remmy Wekesa Kasili
  • Remmy Wekesa Kasili
  • Institute for Biotechnology Research, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000, 00200, Nairobi, Kenya.
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Hamadi Iddi Boga
  • Hamadi Iddi Boga
  • Permanent Secretary, Ministry of Agriculture Research, Kilimo house, P. O. Box 30028-00100, Nairobi, Kenya.
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  •  Received: 11 January 2018
  •  Accepted: 26 March 2018
  •  Published: 19 June 2018

How to cite this article

APA /
Salano, O. A., Makonde, H. M., Kasili, R. W., Boga, H. I. (2018). Isolation and characterization of fungi from a hot-spring on the shores of Lake Bogoria, Kenya. Journal of Yeast and Fungal Research , 9(1), 1-13.
Chicago /
Odilia Atamba Salano, Huxley Mae Makonde, Remmy Wekesa Kasili, Hamadi Iddi Boga  . "Isolation and characterization of fungi from a hot-spring on the shores of Lake Bogoria, Kenya." Journal of Yeast and Fungal Research 9, no. 1 (2018): 1-13.
MLA /
Odilia Atamba Salano, et al. "Isolation and characterization of fungi from a hot-spring on the shores of Lake Bogoria, Kenya." Journal of Yeast and Fungal Research 9.1 (2018): 1-13.
DOI /
https://doi.org/10.5897/JYFR2018.0182
URL /
https://ftp.academicjournals.org/journal/JYFR/article-abstract/4647C1157500

Copyright © 2024 Author(s) retain the copyright of this article.

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

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