Research on Trend of Microbial Structure Changes during the Secondary Fermentation Process of Agaricus bisporus Cultivation Substrate
[Objective]To clarify the effect of dynamic change of bacteria structure on substrate fermentation during the secondary fermentation process of Agaricus bisporus cultivation substrate.[Method]The high-throughput sequencing technology was used to determine the changes in bacterial community during the secondary fermentation process of Agaricus bisporus cultivation substrate and its relationship with environmental factors.[Result]A total of 1 128 bacterial operational taxonomic unit(OTU)were detected,including 26 phyla,66 classes,164 orders,257 families,454 genera,and 687 species.The bacterial species structure changed significantly during the fermentation process.At the initial stage of fermentation,the dominant bacterial genera are Ureibacillus,Bacillus.ssp,Lysinibacillus,Rummeliibacillus and Kurthia bacteria.At the end of fermentation,the dominant bacterial genera are norank_f_Lemnochordaceae,Hydrogenispora,Thermophilic Bacillus,and Salinispora.The bacterial species composition was relatively similar at the middle and late stages of fermentation,and was significantly distinguished from that before fermentation.Redundancy analysis showed that the bacterial community was a positive correlation between the genera of Staphylococcus and Truepera and NH3 concentration.The genera of Staphylococcus,Thermospora,and norank_f_Steroidobactereae were positively correlated with fermentation temperature,while the genusof Kurtosporawas significantly negatively correlated with fermentation temperature.[Conclusion]After the secondary fermentation,the abundance of harmful bacteria effectively was reduced and NH3 emissions could be regard as the endpoint of fermentation in the substrate.
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