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Upregulation of ACC deaminase gene in Bacillus velezensis UTB96 improved yield and shelf Life of Agaricus bisporus

Summary

Researchers discovered that adding a beneficial bacteria called Bacillus velezensis UTB96 to mushroom growing substrates significantly improves both the amount of mushrooms produced and how long they stay fresh. When this bacteria was grown in a medium containing calcium chloride, it produced more of an enzyme called ACC deaminase that breaks down ethylene, a gas that causes mushrooms to age and brown. Mushrooms treated with this specially-prepared bacteria stayed fresher for three weeks in the refrigerator with minimal browning, and overall mushroom yield increased by up to 23%.

Background

Agaricus bisporus is the most widely consumed edible mushroom globally. Ethylene secreted by mushroom mycelium suppresses fruiting initiation. ACC deaminase-producing bacteria reduce ethylene levels by cleaving ACC to α-ketobutyrate and ammonia, promoting mushroom development.

Objective

This study evaluated the effect of various salts (CaCl2, MnSO4, MgSO4) on Bacillus velezensis UTB96 population and ACC deaminase gene expression, and assessed their impact on button mushroom yield and shelf life.

Results

CaCl2 at 20 mM showed the highest bacterial population and 20.9-fold upregulation of ACC deaminase gene expression. Yield increased 23% with CaCl2-supplemented cultures and 18% with MnSO4, compared to control. Mushrooms from CaCl2-treated substrates showed superior shelf life with minimal browning after three weeks at 4°C.

Conclusion

B. velezensis UTB96 cultured in CaCl2-supplemented media has potential for mushroom production by inducing ACC deaminase expression, reducing ethylene levels, and promoting both mushroom growth and postharvest shelf life.
  • Published in:Scientific Reports,
  • Study Type:Experimental Study,
  • Source: PMID: 39730756, DOI: 10.1038/s41598-024-82167-3
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