Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists

Frey‐Klett, Pascale; Burlinson, Peter; Deveau, Aurélie; Barret, Matthieu; Tarkka, Mika; Sarniguet, Alain

doi:10.1128/mmbr.00020-11

Cited by 736 publications

(570 citation statements)

References 399 publications

(430 reference statements)

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“…AcH505, when associated with Amanita muscaria, shows an increased production of auxofuran, a secondary metabolite. This auxofuran promotes the expansion of the mycelium of the fungus [27]. In many bacterial-fungal interactions, diffusible molecules carries out an important role.…”

Section: Physio-chemical Factors Affecting Fruiting Body Formation Ofmentioning

confidence: 99%

Effect of Physiochemical Factors on Fruiting Body Formation in Mushroom

Khan

Chandra

2017

Int J Pharm Pharm Sci

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Objective: Fungi are heterotrophs and are involved in decomposition, nutrient cycling and nutrient transport, and are indispensable for achieving sustainable development. Mushrooms are the fungi with a distinctive fruiting body. Mushrooms are produced all over the world. In India, Punjab is the leading mushroom growing state. Mushrooms are rich sources of proteins, vitamins and minerals. Different types of immunoceuticals like lentinan, schizophyllan, active hexose correlated compound (AHCC) etc. have also been prepared from various mushrooms. The present review work highlights important observations in the area of mushroom.Methods: This review also shows that how several factors affect the fruiting body formation of mushrooms, which includes physiological (composition of culture media) and environmental factors (light, temperature, salinity, etc.). There are different factors like light, temperature etc. which affects the fruiting body development.Results: It has been found that, light has positive effects on hyphal aggregation and fruiting body maturation. It has been found that in oyster mushroom, light is essential for both normal expansion of pileus and in spore formation. It has been found that length of Stipe and the diameter of cap decreases with an increase in the concentration of CO2. Also, there is a range of temperature within which sporophore development occurs. The composition of media affects the growth of mushrooms too. It's important to maintain a balance between carbon and nitrogen sources for induction of the fruiting body. Conclusion:There are different environmental factors affecting the fruiting body development of mushrooms. Hence, by adjusting various factors like temperature, light, media composition production of mushrooms can be increased.

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Section: Physio-chemical Factors Affecting Fruiting Body Formation Ofmentioning

confidence: 99%

Effect of Physiochemical Factors on Fruiting Body Formation in Mushroom

Khan

Chandra

2017

Int J Pharm Pharm Sci

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“…Those interactions can be antagonistic, synergistic, commensal or symbiotic and influence physical and physiological characteristics such as the mutual morphology, behavior and survival including response to anti-microbial agents [50]. It has been shown that in the mouse gastro-intestinal gut, commensal fungi co-exists in the same patches with bacteria [51].…”

Section: The Host and Its Double: Being A Commensal Or A Pathogen Is mentioning

confidence: 99%

Mycobiota: Micro-Eukaryotes Inhabiting Our Body as Commensals or Opportunistic Pathogens

Rizzetto¹,

Filippo²,

Cavalieri³

2015

Fungal Genom Biol

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The advent of metagenomics has profoundly revolutionized our way to describe microbial communities and discover sequence based biomarkers of health and disease. Similarly to bacteria commensal fungi are an essential part of human ecosystems being involved in the normal development of the immune system and for the maintenance of healthy tissues and physiological processes. More and more frequently patterns of fungal species are associated to immune disorders and increasing evidences are accumulating of the importance to study the co-occurrence of fungal flora and its microbial counterpart to understand the cross-talk between opportunistic fungi and the mammalian host. Here we critically analyze the studies investigating thefungal communities inhabiting ourbody, addressing at what extent the selection of the approaches and the molecular markers used determine the results obtained.

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“…Bacteria has different response to micellia growth, either synergistic or antagonistic (Frey-klett et al 2011). Micellia growth relies upon secondary metabolite secreted by bacteria, either growth factor or antibiotic (antifungi) (Berendsenet al 2012).…”

Section: Characterization Of Protein (Sds-pagementioning

confidence: 99%

Potential MGPB In Optimizing Paddy Straw Mushroom (Volvariella volvacea WW-08) Growth

JEMSI¹,

Aryantha²

2017

Microbiol Indones

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Stable environment in Indonesia all year is good for mushroom growth (Aryantha 2005). Many mushrooms in Indonesia are often used as food, one of which is Volvariella volvacea (V. volvacea) . V. volvacea has distinct and delicious flavor, soft, elastic, makes it highly demand . Demand of V. Volvacea is high approximately 50-60% of total national production, with average of elevated demand was 20-25%/year (MAJI 2007). Production of V. volvacea peak at 70% that was from West Java, Middle Java, East Java, and Lampung (Tridjaja 2005; Sumiati and Djuariah 2007). In 2015, mushroom demands gradually increase that peaked 17500 ton/year, whereas only 13825 ton/year has been fullfiled (MAJI 2007). Obstacles commonly encountered during production of V. volvacea is decreased yields due to high contamination (Sinaga 2012). Approach increasing growth using Mushroom Growth Promoting Bacteria (MGPB) are therefore needed. Young et al. (2013) found bacteria that produces metabolite in growth medium of Agaricus blazei in dissolving metal, calcium, and nitrogen fixation that Paddy straw mushroom (Volvariella volvacea) contains high protein content and delicious flavor, makes it highly demand each year. Production of V. volvacea does not merit the requirements due to its limited production. Therefore, approach in increasing production using Mushroom Growth Promoting Bacteria (MGPB) are needed. This study aims to obtain MGPB isolate as potential agent to increase V. volvacea strain WW-08 growth. This is experimental research in laboratory that consisted of indigenous bacteria isolation, MGPB screening with dual culture, MGPB inoculum optimization, molecular identification of selected MGPB using 16S rRNA, protein profiling with SDS-PAGE, and fruting body production. Indigenous bacteria obtained Key words: Bacillus cereus, Mushroom Growth Promoting Bacteria (MGPB), Volvariella volvacea WW-08Jamur merang (Volvariella volvacea) mengandung protein tinggi dan rasa yang lezat, yang menyebabkan permintaan meningkat setiap tahunnya. Produksi V. volvacea ini sangat terbatas sehingga tidak mencukupi kebutuhan di masyarakat. Oleh karena itu salah satu cara yang dilakukan dalam meningkatkan produksi dengan menggunakan pendekatan Mushroom Growth Promoting Bacteria (MGPB). Penelitian ini bertujuan untuk mendapatkan isolat MGPB sebagai agen potensial untuk meningkatkan pertumbuhan V. volvacea strain WW-08. Penelitian ini merupakan penelitian eksperimental di laboratorium yang terdiri dari isolasi bakteri, penyaringan MGPB dengan metode dual culture, optimasi inokulum MGPB, identifikasi molekuler MGPB terpilih dengan menggunakan 16S rRNA, profil protein dengan menggunakan SDS-PAGE, dan produksi tubuh buah jamur. Bakteri yang diperoleh dari hasil isolasi media pertumbuhan sebanyak 58 isolat, dan bakteri W34 pada

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Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists

Cited by 736 publications

References 399 publications

Effect of Physiochemical Factors on Fruiting Body Formation in Mushroom

Effect of Physiochemical Factors on Fruiting Body Formation in Mushroom

Mycobiota: Micro-Eukaryotes Inhabiting Our Body as Commensals or Opportunistic Pathogens

Potential MGPB In Optimizing Paddy Straw Mushroom (Volvariella volvacea WW-08) Growth

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