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Dynamic Succession of Microbial Compost Communities and Functions During Pleurotus ostreatus Mushroom Cropping on a Short Composting Substrate

Summary

This research investigated how microorganisms in compost interact with oyster mushrooms during cultivation. The study found that certain beneficial bacteria, particularly Actinomycetales, work cooperatively with oyster mushrooms to break down plant materials and support mushroom growth. This has important implications for improving mushroom cultivation. Impacts on everyday life: • More efficient and sustainable mushroom production methods • Better understanding of how to optimize composting for mushroom growing • Potential for increased mushroom yields and quality • Development of more environmentally friendly cultivation techniques • Improved food production efficiency through better understanding of beneficial microbes

Background

Oyster mushroom (Pleurotus ostreatus) cultivation on short composting substrate is a novel procedure that conserves energy, reduces infection risk, shortens production time and achieves high efficiency. However, the microbiome and microbial metabolic functions in the composting substrate during mushroom cropping were previously unknown.

Objective

To investigate the variations in microbial populations and functional genes during oyster mushroom cropping on short composting substrate, and to reveal the relationship between the oyster mushroom and the microorganisms in the composting substrate.

Results

The hemicellulose, cellulose and lignin in the substrate were decomposed by 42.76%, 34.01%, and 30.18% respectively during cropping. Enzyme activities increased rapidly during colonization. Bacterial domain abundance decreased by only 15% while Actinobacteria phylum increased 68% and was positively correlated with oyster mushroom abundance. The abundance of oyster mushroom increased 50-fold from spawning to first flush. The dominant bacterial genera were Cellulosimicrobium, Mycobacterium, Streptomyces and Saccharomonospora. Carbohydrate, amino acid and energy metabolism were the primary enriched pathways.

Conclusion

Bacteria, especially Actinomycetales, were the main metabolic participants in the short composting substrate during oyster mushroom cropping. The relationship between oyster mushrooms and bacteria was cooperative, with Actinomycetales acting as oyster mushroom growth promoting bacteria (OMGPB). Enhancing the decomposition ability of oyster mushrooms over that of microorganisms in compost could increase mushroom yield.
  • Published in:Frontiers in Microbiology,
  • Study Type:Experimental Research,
  • Source: 10.3389/fmicb.2022.946777
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