MYCOLab Ai Logo - gold and army green

Endophytic Bacteria Promote the Quality of Lyophyllum decastes by Improving Non-Volatile Taste Components of Mycelia

Summary

This research shows how beneficial bacteria living inside mushrooms can improve their taste and nutritional quality. Scientists found that these helpful bacteria can increase important compounds that make mushrooms more flavorful and nutritious. Impact on everyday life: • Could lead to better-tasting cultivated mushrooms in markets • May help produce more nutritious mushroom-based foods • Could reduce the need for artificial flavor enhancers in mushroom products • Potential for developing improved mushroom cultivation methods • May lead to more effective production of medicinal mushroom compounds

Background

Mushrooms and their mycelia are valuable raw materials for the food spice industry due to their taste characteristics and secondary metabolites. Non-volatile metabolites like 5′-nucleotides, free amino acids, soluble sugars, and organic acids are crucial for mushroom taste. While previous studies have shown that endophytic microbiota can affect host traits and metabolite production, the effect of endophytic bacteria on mushroom quality and taste components remains unclear.

Objective

To investigate the effect of endophytic bacterial metabolites on the quality and non-volatile taste components of Lyophyllum decastes mycelia, specifically analyzing changes in soluble sugars, starch, protein, free amino acids, 5′-Nucleotides, EUC, and organic acids contents.

Results

Endophytic bacterial metabolites significantly increased the contents of soluble sugars, starch, protein, free amino acids, organic acids, and EUC in the mycelia. The total sugar content varied between 41.77 and 103.27 mg g−1, with strain Ld6 treatment showing the highest increase of 1.5 times compared to the control group.

Conclusion

The study demonstrated that endophytic bacterial metabolites can enhance the nutrition and taste of Lyophyllum decastes mycelia by improving non-volatile compounds, thereby improving overall quality. However, the exact reaction mechanism requires further comprehensive investigation.
  • Published in:Food Chemistry,
  • Study Type:Laboratory Research,
  • Source: 10.1016/j.foodchem.2020.127672
Scroll to Top