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

• Published in: Horticulturae 2024-03, Vol.10 (3), p.204
• Main Authors: Liu, Zhu, Wang, Jianhao, Kang, Linzhi, Peng, Yangyang, Ye, Luyao, Zhou, Hui, Liu, Ming
• Format: Article
• Language: English
• Subjects: Actinomycetes; Agricultural production; edible mushroom; Energy consumption; Fungi; Lignocellulose; Metabolism; metagenome; Methods; microbial community; Microorganisms; Mushrooms; Residential areas; Substrates; Volvariella volvacea
• ISSN: 2311-7524; 2311-7524
• DOI: 10.3390/horticulturae10030204

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.