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The Soil Bacterial Community Structure in a Lactarius hatsudake Tanaka Plantation during Harvest

Summary

Researchers studied the soil bacteria in Lactarius hatsudake mushroom plantations to understand which bacteria help these valuable mushrooms grow. They found that mushroom-producing areas had different and less diverse bacterial communities compared to control areas, with specific bacteria like Burkholderia species being particularly abundant. These beneficial bacteria appear to create a stable environment that supports mushroom development, which could help improve mushroom farming practices in the future.

Background

Lactarius hatsudake Tanaka is a valuable mycorrhizal edible mushroom with nutritional and medicinal properties. Soil bacterial communities play a major role in the development of ectomycorrhizal symbionts and influence mushroom yield, quality, disease resistance, and fruiting body formation.

Objective

This study explores which bacteria in plantation soil contribute to the production and growth of L. hatsudake by analyzing bacterial community structure and diversity in mushroom-producing areas versus control areas during harvest.

Results

The study identified 28 phyla, 74 classes, 161 orders, 264 families, 498 genera, and 546 bacterial species. Proteobacteria and Acidobacteria were dominant phyla. Alpha-diversity was significantly lower in JT than JG and CK samples. Key bacterial genera associated with L. hatsudake included Burkholderia_Caballeronia_Paraburkholderia, Granulicella, and Acidipila.

Conclusion

L. hatsudake selectively enriches specific soil bacteria beneficial for its growth, resulting in lower bacterial diversity but higher ecosystem stability in mushroom-producing areas. The identified mycorrhizal helper bacteria can inform future research on plantation management and mycorrhizal synthesis.
  • Published in:Microorganisms,
  • Study Type:Observational Study,
  • Source: PMID: 39065144, DOI: 10.3390/microorganisms12071376
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