Study on the community structure and function of symbiotic bacteria from different growth and developmental stages of Hy
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RESEARCH ARTICLE
Open Access
Study on the community structure and function of symbiotic bacteria from different growth and developmental stages of Hypsizygus marmoreus Shujing Sun*†, Fan Li†, Xin Xu, Yunchao Liu, Xuqiang Kong, Jianqiu Chen, Ting Liu and Liding Chen
Abstract Background: The symbiotic bacteria associated with edible fungi are valuable microbial resources worthy of indepth 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. Keywords: Community structure and function, GFP labeling, High-throughput sequencing, Hypsizygus marmoreus, Serratia odorifera, Symbiotic bacteria
Background Hypsizygus marmoreus has excellent potential for commercialization because of its remarkable flavor, delicious taste, nutritional value, and medicinal properties [1, 2]. However, H. marmoreus requires a long ripening period to achieve a high fruiting body yield, which inevitably results in a very long production cycle [3]. In the commercial cultivation of H. marmoreus, it generally takes 4–5 months to go * Correspondence: [email protected] † Shujing Sun and Fan Li are joint first authors College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, People’s Republic of China
from inoculation to fruiting body picking [4], which has severely limited the industrialized production of H. marmoreus. Therefore, it is necessary to develop new cultivation methods to shorten the production cycle of H. marmoreus and improve economic efficiency. With the advancement of microecological research [5– 7], many resources have been made available which show the beneficial relationship between microorganisms and mushrooms [8], the environment [9] and human health [10]. This provides excellent references for studying the beneficial microorganisms of edible fungi. It is
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