Low Temperature (15 °C) Reduces Bacterial Diversity and Prolongs the Preservation Time of <i>Volvariella volvacea</i>
Straw mushroom (<i>Volvariella volvacea</i>) 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 t...
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doaj-6059cef589494afe8730753e73876d9a2020-11-25T01:23:20ZengMDPI AGMicroorganisms2076-26072019-10-0171047510.3390/microorganisms7100475microorganisms7100475Low Temperature (15 °C) Reduces Bacterial Diversity and Prolongs the Preservation Time of <i>Volvariella volvacea</i>Xiuling Wang0Shunjie Liu1Mingjie Chen2Changxia Yu3Yan Zhao4Huanling Yang5Lei Zha6Zhengpeng Li7Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaInstitute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaInstitute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaInstitute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaInstitute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaInstitute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaInstitute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaInstitute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaStraw mushroom (<i>Volvariella volvacea</i>) 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 <i>V. volvacea</i> 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 <i>Firmicutes</i>, <i>Bacilli</i>, and <i>Bacillales</i> increased significantly when straw mushrooms began to rot. Furthermore, the relative abundances of <i>Paenibacillus</i>, <i>Lysinibacillus</i> and <i>Solibacillus,</i> which belong to <i>Bacillales</i>, increased with the decay of straw mushroom. The Shannon and Simpson indices of <i>V. volvacea</i> stored at 30 °C were significantly higher than those of <i>V. volvacea</i> 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 <i>Pseudomonas</i>, <i>Stenotrophomonas</i> and <i>Solibacillus</i> 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 <i>Firmicutes</i>, <i>Bacilli</i>, <i>Bacillales</i>, <i>Paenibacillus</i>, <i>Lysinibacillus</i>, <i>Pseudomonas</i>, <i>Stenotrophomonas</i> and <i>Solibacillus</i> 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.https://www.mdpi.com/2076-2607/7/10/475<i>volvariella volvacea</i>food preservationbacterial community<i>firmicutes</i><i>solibacillus</i> |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Xiuling Wang Shunjie Liu Mingjie Chen Changxia Yu Yan Zhao Huanling Yang Lei Zha Zhengpeng Li |
spellingShingle |
Xiuling Wang Shunjie Liu Mingjie Chen Changxia Yu Yan Zhao Huanling Yang Lei Zha Zhengpeng Li Low Temperature (15 °C) Reduces Bacterial Diversity and Prolongs the Preservation Time of <i>Volvariella volvacea</i> Microorganisms <i>volvariella volvacea</i> food preservation bacterial community <i>firmicutes</i> <i>solibacillus</i> |
author_facet |
Xiuling Wang Shunjie Liu Mingjie Chen Changxia Yu Yan Zhao Huanling Yang Lei Zha Zhengpeng Li |
author_sort |
Xiuling Wang |
title |
Low Temperature (15 °C) Reduces Bacterial Diversity and Prolongs the Preservation Time of <i>Volvariella volvacea</i> |
title_short |
Low Temperature (15 °C) Reduces Bacterial Diversity and Prolongs the Preservation Time of <i>Volvariella volvacea</i> |
title_full |
Low Temperature (15 °C) Reduces Bacterial Diversity and Prolongs the Preservation Time of <i>Volvariella volvacea</i> |
title_fullStr |
Low Temperature (15 °C) Reduces Bacterial Diversity and Prolongs the Preservation Time of <i>Volvariella volvacea</i> |
title_full_unstemmed |
Low Temperature (15 °C) Reduces Bacterial Diversity and Prolongs the Preservation Time of <i>Volvariella volvacea</i> |
title_sort |
low temperature (15 °c) reduces bacterial diversity and prolongs the preservation time of <i>volvariella volvacea</i> |
publisher |
MDPI AG |
series |
Microorganisms |
issn |
2076-2607 |
publishDate |
2019-10-01 |
description |
Straw mushroom (<i>Volvariella volvacea</i>) 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 <i>V. volvacea</i> 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 <i>Firmicutes</i>, <i>Bacilli</i>, and <i>Bacillales</i> increased significantly when straw mushrooms began to rot. Furthermore, the relative abundances of <i>Paenibacillus</i>, <i>Lysinibacillus</i> and <i>Solibacillus,</i> which belong to <i>Bacillales</i>, increased with the decay of straw mushroom. The Shannon and Simpson indices of <i>V. volvacea</i> stored at 30 °C were significantly higher than those of <i>V. volvacea</i> 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 <i>Pseudomonas</i>, <i>Stenotrophomonas</i> and <i>Solibacillus</i> 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 <i>Firmicutes</i>, <i>Bacilli</i>, <i>Bacillales</i>, <i>Paenibacillus</i>, <i>Lysinibacillus</i>, <i>Pseudomonas</i>, <i>Stenotrophomonas</i> and <i>Solibacillus</i> 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. |
topic |
<i>volvariella volvacea</i> food preservation bacterial community <i>firmicutes</i> <i>solibacillus</i> |
url |
https://www.mdpi.com/2076-2607/7/10/475 |
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