Abstract
Straw mushroom (Volvariella volvacea) is the most commonly cultivated edible fungus in the world, but the challenges associated with the preservation have limited its marketability. Microbiology, especially bacteria, play a key role in the deterioration of food, this study aimed to reveal the succession of the bacterial community on the surfaces of V. volvacea fruit bodies under different temperature conditions. We amplified 16S rRNA genes of V4 regions, obtained the bacterial species information by using high-throughput sequencing technology, and analyzed the effects of environmental temperature and preservation time on bacterial communities. The relative abundances of Firmicutes, Bacilli, and Bacillales increased significantly when straw mushrooms began to rot. Furthermore, the relative abundances of Paenibacillus, Lysinibacillus and Solibacillus, which belong to Bacillales, increased with the decay of straw mushroom. The Shannon and Simpson indices of V. volvacea stored at 30 °C were significantly higher than those of V. volvacea stored at 15 °C, which indicates that a high temperature contributes to the improvement in the species diversity. According to the linear discriminant analysis (LDA) effect size (LEfSe) results, the number of biomarkers in the 30 °C group (32, 42.11%) was significantly higher than that in the 15 °C group (17, 22.37%), indicating that a high temperature has a clustering effect on some bacterial communities. A Spearman correlation analysis showed that Pseudomonas, Stenotrophomonas and Solibacillus promoted the decay of straw mushroom. In conclusion, a high temperature increases the bacterial diversity on the straw mushroom surfaces and has a clustering effect on the bacterial communities. The bacterial community consisting of Firmicutes, Bacilli, Bacillales, Paenibacillus, Lysinibacillus, Pseudomonas, Stenotrophomonas and Solibacillus could promote the decay of straw mushroom, so new preservation materials research can focus on inhibiting anaerobic and decay-causing bacteria to prolong preservation time.
Highlights
Straw mushroom (Volvariella volvacea), known as Guangdong mushroom and Chinese mushroom, is one of the largest cultivated edible fungi in the world and one of the main exported mushrooms in China [1,2]
V. volvacea is unable to withstand low temperatures: when it is stored at 4 ◦C, the mycelium disintegrates and dies, and the fruit body softens and undergoes autolysis [12,13], which complicates the preservation of V. volvacea
To prolong the shelf life of the V. volvacea fruit bodies, this study focused on the bacterial community succession process on the surfaces of postharvest fruit bodies of V. volvacea and aimed to find a solution for V. volvacea fruit body preservation
Summary
Straw mushroom (Volvariella volvacea), known as Guangdong mushroom and Chinese mushroom, is one of the largest cultivated edible fungi in the world and one of the main exported mushrooms in China [1,2]. The high temperature is not conducive to the storage of the fruit body of V. volvacea. Due to the respiration of the picked V. volvacea, the temperature at the center of each package can be as high as 50 ◦C, which is extremely unfavorable for the preservation of V. volvacea. There has been much advancement in V. volvacea cultivation, resulting in the ready availability of this mushroom [8,9,10,11], while the preservation of V. volvacea remains a serious problem. V. volvacea is unable to withstand low temperatures: when it is stored at 4 ◦C, the mycelium disintegrates and dies, and the fruit body softens and undergoes autolysis [12,13], which complicates the preservation of V. volvacea. While it is expensive to maintain V. volvacea at the ideal storage temperature (15 ◦C), it is difficult to control the temperature at the center of the box at 15 ◦C
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