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Exploring the Influence of Culture Environment on the Yield of Volvariella volvacea Based on Microbiomics

文献类型： 外文期刊

作者： Liu, Zhu 1 ; Wang, Jianhao 2 ; Kang, Linzhi 4 ; Peng, Yangyang 2 ; Ye, Luyao 3 ; Zhou, Hui 2 ; Liu, Ming 1 ;

作者机构： 1.Shaoguan Univ, Guangdong Prov Key Lab Utilizat & Conservat Food &, Shaoguan 512005, Peoples R China

2.Guangdong Acad Agr Sci, Vegetable Res Inst, Guangdong Key Lab New Technol Res Vegetables, Guangzhou 510640, Peoples R China

3.Shaoguan Univ, Sch Biol & Agr, Shaoguan 512005, Peoples R China

4.Shaoguan Univ, Sch Food, Shaoguan 512005, Peoples R China

关键词： Volvariella volvacea; edible mushroom; metagenome; microbial community

期刊名称：HORTICULTURAE （ 影响因子：3.1； 五年影响因子：3.4 ）

ISSN：

年卷期： 2024 年 10 卷 3 期

页码：

收录情况： SCI

摘要： As one of the most nutritious and delicious mushroom varieties, Volvariella volvacea has always been popular among people around the world. Different from other artificially cultivated mushrooms, Volvariella volvacea is mostly planted on non-sterile substrates. As the cultivation time increases, the yield of mushroom houses continues to decrease. In our experiment, we selected two groups of samples from the old and new mushroom houses, environmental samples and substrate samples. The results showed that the diversity and abundance of microorganisms in the culture environment of the old mushroom room were consistent with that of the new mushroom room, but the proportion of actinomycetes in the former was significantly higher than that of the new mushroom room. The metabolic activity of microorganisms in the old mushroom room was enhanced compared with the new mushroom room. The microbial diversity in the growth substrate was investigated, and it was found that the structure and diversity of the microbial community in the substrate had changed. In conclusion, the interplay between mushrooms, the culture environment, and the host bacterial community may be the cause of the changes in the yield of Volvariella volvacea.

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