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Wang Q, Zhao M, Wang Y, Xie Z, Zhao S, You S, Chen Q, Zhang W, Qin Y, Zhang G. Microbial Inoculation during the Short-Term Composting Process Enhances the Nutritional and Functional Properties of Oyster Mushrooms ( Pleurotus ostreatus). Life (Basel) 2024; 14:201. [PMID: 38398710 PMCID: PMC10890702 DOI: 10.3390/life14020201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 01/21/2024] [Accepted: 01/30/2024] [Indexed: 02/25/2024] Open
Abstract
In recent years, short-term composting techniques have been widely applied in oyster mushroom cultivation, but there is still a lack of systematic research on their impact on the nutritional and functional properties of fruiting bodies. In this study, the microbial inoculant Streptomyces thermoviolaceus BUA-FM01 (ST) was applied in the short-term composting process for oyster mushroom cultivation. The agronomic traits, nutritional composition, flavor compounds, and antioxidant activity of fruiting bodies from the first three flushes were evaluated. The results show that microbial inoculation significantly (p < 0.05) reduced the total carbon content and C/N ratio of the composted substrates and, furthermore, increased the total yield of the fruiting bodies. Moreover, microbial inoculation significantly (p < 0.05) increased the crude protein, crude polysaccharide, total amino acid, and essential amino acid contents of the fruiting bodies. The fruiting bodies of the first flush of ST treatment possessed the highest umami amino acid content and equivalent umami concentration value. Furthermore, microbial inoculation significantly (p < 0.05) enhanced the scavenging ability of crude polysaccharides toward free radicals. The results indicate that microbial inoculation has many benefits for the composting cultivating process of oyster mushrooms and good application prospects.
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Affiliation(s)
- Qiuying Wang
- College of Horticulture, Xinjiang Agricultural University, Urumqi 830052, China; (Q.W.); (Y.W.)
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing 102206, China; (M.Z.); (Z.X.); (S.Z.); (S.Y.); (Q.C.); (W.Z.)
| | - Minrui Zhao
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing 102206, China; (M.Z.); (Z.X.); (S.Z.); (S.Y.); (Q.C.); (W.Z.)
| | - Yiyang Wang
- College of Horticulture, Xinjiang Agricultural University, Urumqi 830052, China; (Q.W.); (Y.W.)
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing 102206, China; (M.Z.); (Z.X.); (S.Z.); (S.Y.); (Q.C.); (W.Z.)
| | - Zhenfei Xie
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing 102206, China; (M.Z.); (Z.X.); (S.Z.); (S.Y.); (Q.C.); (W.Z.)
| | - Shunyin Zhao
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing 102206, China; (M.Z.); (Z.X.); (S.Z.); (S.Y.); (Q.C.); (W.Z.)
| | - Shuning You
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing 102206, China; (M.Z.); (Z.X.); (S.Z.); (S.Y.); (Q.C.); (W.Z.)
| | - Qingjun Chen
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing 102206, China; (M.Z.); (Z.X.); (S.Z.); (S.Y.); (Q.C.); (W.Z.)
| | - Weiwei Zhang
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing 102206, China; (M.Z.); (Z.X.); (S.Z.); (S.Y.); (Q.C.); (W.Z.)
| | - Yong Qin
- College of Horticulture, Xinjiang Agricultural University, Urumqi 830052, China; (Q.W.); (Y.W.)
| | - Guoqing Zhang
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing 102206, China; (M.Z.); (Z.X.); (S.Z.); (S.Y.); (Q.C.); (W.Z.)
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Wei J, Wang YX, Guan TK, Wang QY, Zhang J, Zhang JY, Wang JL, Chen QJ, Zhang GQ. Bacterial communities during composting cultivation of oyster mushroom Pleurotus floridanus using broken eggs as the nitrogen source and study of agronomic and nutritional properties. Front Microbiol 2024; 14:1274032. [PMID: 38282740 PMCID: PMC10822690 DOI: 10.3389/fmicb.2023.1274032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 12/31/2023] [Indexed: 01/30/2024] Open
Abstract
Introduction Broken eggs are a byproduct of the poultry industry and a potential nitrogen source for mushroom cultivation. However, its feasibility needs to be evaluated experimentally. Methods In this study, a series of different addition amounts (0, 1.8, 3.6, 5.3 and 8.5%, w/w) of broken egg mixture (BEM) were applied in the composting cultivation process of oyster mushroom. The physicochemical properties and bacterial communities of composting substrate, and agronomic and nutritional properties of fruiting bodies were determined. Results and discussion The results showed that the BEM addition significantly (P < 0.05) increased the total nitrogen content in the composted substrate, and the contents of crude protein, total amino acids and essential amino acids of mushrooms. The P3 treatment (initial C/N of 26:1) showed the highest biological efficiency (BE) of 100.19% and a low contamination rate (CR) of 7.00%, while the higher dosage of BEM (P4 and P5) led to a sharp decrease in BE and a sharp increase in CR. High throughput sequencing revealed that the addition of BEM significantly (P < 0.05) changed the bacterial communities in the substrate at the beginning of composting. Streptococcus and Lactococcus were predominant bacterial genera in BEM treatments at the beginning stage of composting, while Acinetobacter became predominant at the ending stage. The co-occurrence network analysis showed that the P3 treatment demonstrated a much more complex bacterial community. The structural equation model analysis indicated that the addition of BEM affected the bacterial communities and nitrogen metabolism during composting, which further affected agronomic and nutritional properties of oyster mushrooms. An appropriate amount of BEM combined with composting processes can significantly improve the yield and quality of oyster mushroom, providing a new way for efficient utilization of BEM.
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Affiliation(s)
| | | | | | | | | | | | | | - Qing-Jun Chen
- College of Plant Science and Technology, Beijing Key Laboratory for Agricultural Application and New Technique, Beijing University of Agriculture, Beijing, China
| | - Guo-Qing Zhang
- College of Plant Science and Technology, Beijing Key Laboratory for Agricultural Application and New Technique, Beijing University of Agriculture, Beijing, China
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