Background The symbiotic bacteria associated with edible fungi are valuable microbial resources worthy of in-depth exploration. It is important to analyze the community structure and succession of symbiotic bacteria in mushrooms. This can assist in the isolation of growth-promoting strains that have an essential relationship with the cultivation cycle as well as the agronomic traits and yields of fruiting bodies. Results In all of the samples from cultivation bags of Hypsizygus marmoreus, 34 bacterial phyla were detected. Firmicutes was the most abundant bacterial phylum (78.85%). The genus Serratia showed an exponential increase in abundance in samples collected from the cultivation bags in the mature period, reaching a peak abundance of 55.74% and the dominant symbiotic flora. The most predominant strain was Serratia odorifera HZSO-1, and its abundance increased with the amount of hyphae of H. marmoreus. Serratia odorifera HZSO-1 could reside in the hyphae of H. marmoreus, promote growth and development, shorten the fruiting cycle by 3–4 days, and further increase the fruiting body yield by 12%. Conclusions This study is a pioneering demonstration of the community structure of the symbiotic microbiota and bacteria-mushroom interaction in the growth and development of edible fungi. This work lays a theoretical foundation to improve the industrial production of mushrooms with symbiotic bacteria as assisting agents.
Background The symbiotic bacteria occurring naturally in the cultivation bags of edible fungi during the mycelial growth is a huge resource to be explored. It is of significance to analyze the community structure and succession of symbiotic bacteria at the different growth and developmental stages of edible fungi and isolate growth-promoting strains that have an essential relationship with cultivation cycle, and traits and yields of fruiting bodies. Results In all samples from cultivation bags of Hypsizygus marmoreus, 34 bacterial phyla were detected, and Firmicutes was the most abundant bacterial phylum (78.85%). Serratia genera increased exponentially in cultivation bags in the matured period reaching the peak abundance of 55.74%, and became the dominant symbiotic flora. The most eye-catching strain was Serratia odorifera HZSO-1, and its quantity increased with the amount of hyphae of H. marmoreus. The results also verified that S. odorifera HZSO-1 was a symbiotic bacterium residing in the hyphae of H. marmoreus, and can promote the growth and development of H. marmoreus, shorten the fruiting cycle by 3–4 days, and increase the fruiting body yield by 12%. Conclusions This study was a pioneering demonstration of the community structure of symbiotic microbiota and its potential micro-ecology function in the growth and development of edible fungi and will lay a theoretical foundation of bacteria-mushroom interaction.
Background: The symbiotic bacteria associated with edible fungi are valuable microbial resources worthy of in-depth exploration. It is important to analyze the community structure and succession of symbiotic bacteria in mushrooms. This can also assist in the isolation of growth-promoting strains that have an essential relationship with the cultivation cycle as well as the agronomic traits and yields of fruiting bodies.Results: In all of the samples from cultivation bags of Hypsizygus marmoreus, 34 bacterial phyla were detected. Firmicutes was the most abundant bacterial phylum (78.85%). The genus Serratia showed an exponential increase in abundance in the cultivation bags in the mature period, reaching a peak abundance of 55.74% and becoming the dominant symbiotic flora. The most predominant strain was Serratia odorifera HZSO-1, and its abundance increased with the amount of hyphae of H. marmoreus. Serratia odorifera HZSO-1 could reside in the hyphae of H. marmoreus, promote growth and development, shorten the fruiting cycle by 3-4 days, and further increase the fruiting body yield by 12%. Conclusions: This study is a pioneering demonstration of the community structure of the symbiotic microbiota and bacteria-mushroom interaction in the growth and development of edible fungi. This work lays a theoretical foundation to improve the industrial production of mushrooms with symbiotic bacteria as assisting agents.
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