Resistance Sources to Brown Blotch Disease (Pseudomonas tolaasii) in a Diverse Collection of Pleurotus Mushroom Strains

Okorley, Benjamin Azu; Sossah, Frederick Leo; Dai, Dan; Xu, Shuai; Liu, Zhenghui; Song, Bing; Sheng, Hongyan; Fu, Yongping; Yu, Li

doi:10.3390/pathogens8040227

Cited by 14 publications

(8 citation statements)

References 38 publications

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“…In particular, P. azotoformans , P. proteolytica , P. tolaasii and P. brenneri were often detected. Frequently, bacterial mushroom spoilage is associated with P. tolaasii , leading to brown blotches and the resulting yellow to dark brown lesions on the mushroom cap, which are induced by the toxin tolaasin [ 47 , 48 , 49 ]. Additionally, other bacteria such as P. azotoformans and P. brenneri are reported to cause spoilage of diseased mushrooms [ 50 ].…”

Section: Discussionmentioning

confidence: 99%

Microbiological Safety and Sensory Quality of Cultivated Mushrooms (Pleurotus eryngii, Pleurotus ostreatus and Lentinula edodes) at Retail Level and Post-Retail Storage

Schill

Stessl

Meier

et al. 2021

Foods

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In this study, the microbiological and sensory quality of cultivated mushrooms (Pleurotus ostreatus and eryngii and Lentinula edodes) available at the Austrian retail level were determined. Aerobic mesophilic bacteria (AMC), Enterobacteriaceae (EB), Pseudomonadaceae (PS), lactic acid bacteria (LAB), yeast, moulds and presumptive Bacillus cereus were enumerated at the day of purchase and after storage at 4 °C for 7 or 12 days. Additionally, the presence of Salmonella spp. and Listeria monocytogenes was investigated. Isolates of presumptive spoilage bacteria were confirmed by partial 16S rRNA sequencing. At the day of purchase, 71.2% of the samples were of high microbiological quality and grouped into the low contamination category (AMC < 5.0 log cfu/g), while the sensory quality of 67.1% was categorized as “very good or good”. After storage, the number of samples with high microbial quality was 46.6%, and only 37.0% of the samples scored as “very good or good”. The most abundant species across all mushroom samples were the Pseudomonas fluorescens species complex (58.4%) and the potential mushroom pathogen Ewingella americana (28.3%). All mushroom samples tested negative for Salmonella spp., L. monocytogenes and Bacillus cereus. The microbiological and sensory quality of the analysed mushrooms at the day of purchase and after storage was considered to be good overall. Longer transport distances were found to have a significant influence on the microbiological and sensory quality.

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Section: Discussionmentioning

confidence: 99%

Microbiological Safety and Sensory Quality of Cultivated Mushrooms (Pleurotus eryngii, Pleurotus ostreatus and Lentinula edodes) at Retail Level and Post-Retail Storage

Schill

Stessl

Meier

et al. 2021

Foods

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“…Therefore, P. tolaasii without BBD were selected from P. pulmonarius and P. cf. floridanus by inoculation of the pathogen on the mushroom pileus (IMP) and on the spawned substrate (IMSS) [20].…”

Section: Bacterial Species From Auricularia Polytricha Homogenates Afmentioning

confidence: 99%

Pathogenic Fungi and Bacteria from Homogenates and Commercial Beverages of <i>Auricularia polytricha</i>

Chu¹,

Hsia²,

Tsai³

2020

AJPS

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Auricularia polytricha is an important edible and medicinal fungus in Taiwan. The cultivation environment and sterilization of the mushroom cultivation bag before cultivation may affect the fungal species that occur along the fruiting body for Mucor irregularis, M. fusiformis, and Trichoderma longibrachiatum and the stalk, for Hypocrea koningii, Rhodotorula mucilaginosa, and Coprinellus radians from the stalk. The bacterial species associated with A. polytricha were also identified by PCR amplification, PCR-RFLP analysis, sequencing and BLASTn analysis. Bacterial species were identified as Bacillus cereus, Pseudomonas tolaasii, Sphingomonas paucimobilis, Acinetobacter pittii, and Lysinibacillus fusiformis in the homogenates after Pasteur sterilization. During a flavor test of 11 commercial drinks, the testers reported experiencing diarrhea. Bacterial examination of the drinks found that three samples were contaminated. Five bacterial species were identified as Pantoea agglomerans, Serratia liquefaciens, and Pseudomonas psychrophila in sample 275, Cronobacter sakazakii and Pseudomonas azotoformans in sample 684 and Pseudomonas azotoformans in sample 539, and more than one bacterial species occurred in two samples. In conclusion, pathogenic fungal and bacterial species were obtained from the fruiting bodies, stalks, homogenates, and drinks of A. polytricha after Pasteur sterilization. To prevent foodborne diseases from A. polytricha, sanitation procedures should be enforced during cultivation, processing and post-harvest storage.

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“…Nevertheless, owing to the extended transportation durations, the quality of KOM deteriorates through bacterial and fungal contamination and enzymatic browning reactions (Ryu et al, 2015). Pseudomonas spp., a member of the Gammaproteobacteria family, is evidenced to effectuate spoilage and contribute to the development of browning lesions in KOM (Azu Okorley et al, 2019). Moreover, KOM lacks a cuticle layer, unlike vegetables or fruits, which heightens their susceptibility to microbial infections (Guo et al, 2023), consequently complicating their storage and transportation.…”

Section: Introductionmentioning

confidence: 99%

Preserving the quality attributes of king oyster mushrooms (Pleurotus eryngii) through electron beam irradiation

Yoon,

Lee

et al. 2024

Int J of Food Sci Tech

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SummaryThe preservation of King oyster mushrooms (KOMs) during storage remains a significant challenge due to their susceptibility to microbial spoilage, browning and quality degradation. This study explores the efficacy of electron beam irradiation (EBI) as a novel preservation technique for KOMs, targeting these specific storage issues. Employing a range of detection techniques, we evaluated the impact of EBI on microbial contamination, essential qualities and the browning of KOMs. Our findings reveal that EBI significantly reduces microbial contamination, including total aerobic bacteria and Pseudomonas spp., effectively inhibiting pathogenic spoilage and the formation of browning lesions. The treatment successfully preserved the moisture content, water activity and minimised weight loss, thus maintaining the mushrooms' textural and visual quality. Notably, doses of EBI up to 2 kGy did not adversely affect the firmness of KOMs. Additionally, we determined that photostimulated luminescence and thermoluminescence are effective methods for detecting EBI treatment in KOMs, whereas electron spin resonance proved unsuitable due to the lack of a distinctive irradiation signal in high‐moisture content foods. These findings contribute to the development of an efficient preservation technique for perishable KOMs, offering potential applicability in the food industry.

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Resistance Sources to Brown Blotch Disease (Pseudomonas tolaasii) in a Diverse Collection of Pleurotus Mushroom Strains

Cited by 14 publications

References 38 publications

Microbiological Safety and Sensory Quality of Cultivated Mushrooms (Pleurotus eryngii, Pleurotus ostreatus and Lentinula edodes) at Retail Level and Post-Retail Storage

Microbiological Safety and Sensory Quality of Cultivated Mushrooms (Pleurotus eryngii, Pleurotus ostreatus and Lentinula edodes) at Retail Level and Post-Retail Storage

Pathogenic Fungi and Bacteria from Homogenates and Commercial Beverages of <i>Auricularia polytricha</i>

Preserving the quality attributes of king oyster mushrooms (Pleurotus eryngii) through electron beam irradiation

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