دانلود رایگان مقاله انگلیسی تاثیر باکتری کمپوست و قارچ ها در رشد و تقویت قارچ Agaricus bisporus و قارچ های تجاری دیگر - اشپرینگر 2018

Abstract

Mushrooms are an important food crop for many millions of people worldwide. The most important edible mushroom is the button mushroom (Agaricus bisporus), an excellent example of sustainable food production which is cultivated on a selective compost produced from recycled agricultural waste products. A diverse population of bacteria and fungi are involved throughout the production of Agaricus. A range of successional taxa convert the wheat straw into compost in the thermophilic composting process. These initially break down readily accessible compounds and release ammonia, and then assimilate cellulose and hemicellulose into compost microbial biomass that forms the primary source of nutrition for the Agaricus mycelium. This key process in composting is performed by a microbial consortium consisting of the thermophilic fungus Mycothermus thermophilus (Scytalidium thermophilum) and a range of thermophilic proteobacteria and actinobacteria, many of which have only recently been identified. Certain bacterial taxa have been shown to promote elongation of the Agaricus hyphae, and bacterial activity is required to induce production of the mushroom fruiting bodies during cropping. Attempts to isolate mushroom growthpromoting bacteria for commercial mushroom production have not yet been successful. Compost bacteria and fungi also cause economically important losses in the cropping process, causing a range of destructive diseases of mushroom hyphae and fruiting bodies. Recent advances in our understanding of the key bacteria and fungi in mushroom compost provide the potential to improve productivity of mushroom compost and to reduce the impact of crop disease.

Conclusions and outlook

Research into mushroom compost goes back at least to the work of Waksman in the early 1930s (Waksman and Nissen 1932), with the aim of optimizing microbiological and process parameters to maximize mushroom yields. Most of our present understanding of mushroom compost microbiology has come from cultivating isolates of thermophilic and cellulolytic bacteria and fungi from compost, and it is only recently that sequencing efforts have revealed that some of the most abundant and important organisms in compost have been overlooked by this method. High-yielding sustainable production of edible mushrooms is currently primarily hampered by inconsistency of the compost, caused by variability in the quality and composition of the feedstocks, and by changes in the microbial communities present. Our improved understanding of the microbiology of compost provides renewed potential to design consortia of bacteria and fungi that can be used in bioaugmentation to optimize composting of lower quality feedstocks, and to identify and validate biomarkers that can be used to assess the quality of a compost before cropping commences. More detailed studies are also required to explore the relationship between microbial activity and diversity in compost and casing during cropping. Most of the nutrients in mushroom compost are left untouched by the mushroom crop, illustrated by the fact that spent mushroom compost is a valued soil conditioner. Manipulation of microbial activity and nutrient availability during cropping may allow higher yields of mushrooms in later crop flushes. Finally, a more thorough understanding of the biocontrol of mushroom pathogens has the potential to increase the quality of the mushrooms produced. Mushroom compost is a completely recycled product produced from agricultural wastes, and the fungi and bacteria that define it allow us to enjoy mushrooms as truly sustainable foods.