Abstract
The effects of biological factors on the vegetative growth process of mushrooms remain largely unexplored. We investigated the bacterial community in different growth stages of Pleurotus eryngii by high-throughput sequencing technology to explore the relationship between interacting bacteria and the growth and development of P. eryngii. We found significant variances in mushroom interacting association bacteria (MIAB) compositions among the samples from different growth stages, and 410 genera were identified. The bacteria in the full-bag and post-ripe stages were shifted to the biocontrol and growth-promotion ones. The mushroom growth-promoting bacteria (MGPB) were also isolated successfully and identified as B. cereus Bac1. The growth speed and density of mycelial pellets of P. eryngii, and activities of two exoenzymes (laccase and amylase), were analyzed by adding the different volumes of cell-free fermentation broth of B. cereus Bac1 to fungal culture media. The results showed that when a 5 mL cell-free fermentation broth was used, the growth speed of P. eryngii hyphae was enhanced by 1.15-fold over the control and reached 0.46 mm/h. The relative activity of laccase and amylase was increased by 26.9 and 43.83%. Our study revealed that the abundant interacting bacteria coexist with P. eryngii hyphae. Moreover, the abundance of some bacteria exhibiting a positive correlation with the growth periods of their host fungi can effectively promote the growth of the host, which will provide technical supports on the high-efficiency production of P. eryngii in factory cultivation.
Highlights
The growth and development of edible fungi are divided into the vegetative growth phase and reproductive growth phase
The maximum OTUs were generated at the half-bag stage of the P. eryngii hyphae (PEBH), which was significantly more than OTUs of PEBF and PEBM
When the growth shifted from the full-bag stage to the post-ripe stage, the numbers of shared OTUs and newly generated OTUs were changed to 169 and 237, respectively. These results indicated that the cultivation bags have different bacterial communities coexisting with P. eryngii hyphae at various growth periods
Summary
The growth and development of edible fungi are divided into the vegetative growth phase and reproductive growth phase. The increasing knowledge of microbiome in soil or casing layer of edible fungi habitats, such as Morchella sextelata (Benucci et al, 2019), Stropharia rugosoannulata (Gong et al, 2018), Tuber melanosporum (Deveau, 2016) and Agaricus bisporus (Siyoum et al, 2016), microecology in cultivation bags of mushroom factory production remains less studied. Conclusions drawn from these literatures indicate that the interaction between edible fungi and beneficial microorganisms is universal and beneficial to the production of edible mushrooms. Some substrate-associated bacteria were discovered, and their essential role was confirmed in promoting the growth of P. eryngii hyphae These interacting bacteria may be developed into useful agronomical amendments to increase mushroom productivity through growth promotion. The present work will display the first evidence to prove the existence of the abundant interacting bacteria during the growth process of P. eryngii, which will lay the theoretical basis and provide technical supports for the high-efficiency production of P. eryngii with good quality
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
