Morphological-cultural and physiological-biochemical features of isolates of pathogenic bacteria of the Agaricus bisporus

Abstract

Purpose. The study of the functional features of pathogenic bacteria, which we are isolated from Agaricus bisporus.
 Methods We used biotechnological research methods. We determined the trophic features of pathogenic bacteria using biochemical methods. This is the development of biotechnology to control their distribution. We determined the oxidase activity of bacteria according to the Kovach method (on a membrane filter that we previously wetted with NN-dimethyl-p-phenylene-diamine sulfate. We determined the catalase activity by adding 10% hydrogen peroxide solution to the culture drop.
 Results. We determined the sources of carbon nutrition pathogenic bacteria using a test system Isolate 9.4 utilizes sugars such as xylose, dextrose, galactose, which are monosaccharides and melibiosis, L-arabinose, mannose, ONPG (ortho-nitrophenyl-β-galactopyranose), esculin, citrate, m Alonate. Isolate 6.2 showed a positive result for xylose, dextrose during testing. Isolate 6.1 uses the following sugars: dextrose, trehalose, melibiosis, mannose. Isolate 9.5 indicates the presence of ONPG, esculin, citrate and malonate and the absence of catalase. Isolates 11.1 and 9.5 have a positive reaction to oxidase. Isolates 6.2 and 13.2 had a weak reaction. Sources of carbon nutrition revealed sugars of the monosaccharide group (xylose, dextrose, galactose), polysaccharides and amino acids. The reaction to the breakdown of carbohydrates showed that all isolates had an oxidative type of metabolism.
 Conclusions. We investigated the morphological and cultural features of isolates of pathogenic bacteria of champignon bicuspid isolated from Agaricus bisporus. We studied the physiological and biochemical properties of bacteria and reactions to the breakdown of carbohydrates in a synthetic medium, the oxidase activity of bacteria according to the Kovacs method, and catalase activity. We carried out the identification of the obtained isolates, comparing them with the properties of bacteria of the causative agents of bacteriosis of this fungus, already described in the articles and in the Bergey Bacteria Guide.