Low Temperature (15 °C) Reduces Bacterial Diversity and Prolongs the Preservation Time of Volvariella volvacea

Abstract

Straw mushroom (Volvariella volvacea) is the most commonly cultivated edible fungus in the world, but the challenges associated with the preservation have limited its marketability. Microbiology, especially bacteria, play a key role in the deterioration of food, this study aimed to reveal the succession of the bacterial community on the surfaces of V. volvacea fruit bodies under different temperature conditions. We amplified 16S rRNA genes of V4 regions, obtained the bacterial species information by using high-throughput sequencing technology, and analyzed the effects of environmental temperature and preservation time on bacterial communities. The relative abundances of Firmicutes, Bacilli, and Bacillales increased significantly when straw mushrooms began to rot. Furthermore, the relative abundances of Paenibacillus, Lysinibacillus and Solibacillus, which belong to Bacillales, increased with the decay of straw mushroom. The Shannon and Simpson indices of V. volvacea stored at 30 °C were significantly higher than those of V. volvacea stored at 15 °C, which indicates that a high temperature contributes to the improvement in the species diversity. According to the linear discriminant analysis (LDA) effect size (LEfSe) results, the number of biomarkers in the 30 °C group (32, 42.11%) was significantly higher than that in the 15 °C group (17, 22.37%), indicating that a high temperature has a clustering effect on some bacterial communities. A Spearman correlation analysis showed that Pseudomonas, Stenotrophomonas and Solibacillus promoted the decay of straw mushroom. In conclusion, a high temperature increases the bacterial diversity on the straw mushroom surfaces and has a clustering effect on the bacterial communities. The bacterial community consisting of Firmicutes, Bacilli, Bacillales, Paenibacillus, Lysinibacillus, Pseudomonas, Stenotrophomonas and Solibacillus could promote the decay of straw mushroom, so new preservation materials research can focus on inhibiting anaerobic and decay-causing bacteria to prolong preservation time.

Dynamic Microbiome Changes Reveal the Effect of 1-Methylcyclopropene Treatment on Reducing Post-harvest Fruit Decay in “Doyenne du Comice” Pear

“…Proteobacteria are usually classified into five groups based on rRNA sequences, which are denoted by the Greek letters α, β, γ, δ, and ε. In the present study, two classes of proteobacteria such as Alphaproteobacteria and Gammaproteobacteria were found to be more prevalent across all the samples (Figure 4), which is consistent with recent studies indicating that bacteria in this taxon are closely related to plant disease (Zhang et al, 2018;Wang et al, 2019). In the current study, the abundance of family Acetobacteraceae increased significantly both in control and 1-MCP treatment, indicating that the members in this family played an important role in fruit decay.…”

Long non-coding RNAs and their potential function in response to postharvest senescence of Sparassis latifolia during cold storage

“…No matter plants, crops or mushrooms, they would suffer from oxidative stress 24 , deficient energy 25 , and microbial attack 26 after harvest. It's reported that when plants progress into the stage of senescence, they usually initiate stress-resistant mechanism 27 .…”

Bacterial community diversity on the surface of Chinese wolfberry fruit and its potential for biological control

“…Bacillus is a potential pathogen that promotes decay. Previous studies have shown increased levels of Bacillus during the fermentation of pepper, and/or the storage and decay of straw mushrooms and walnuts (Wang et al, 2019;Xu et al, 2021;. Although the Bacillus subtilis, Bacillus amylolyticus, and Bacillus cereus species are the best producers of antifungal volatile organic compounds (VOCs), Bacillus species also inhibit fungal growth (Chaves-López et al, 2015) .…”