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Associate Professor Yong Jia from the School of Life Sciences has made the latest progress in improving the quality of mushrooms by endophytic microbiota

Previous studies have shown that endophytic microbiota in plants and animals are closely related to the growth characteristics and metabolism of the host, but little is known about the endophyte populations of mushrooms. Recently, SCI-TOP Journal-Food Chemistry (zone 1, Impact factor 6.39) published a research paper online by Associate Professor Yong Jia of Chuan-Chao Dai research group as the corresponding author and Xu man as the first author. This paper reported that endophytic bacteria could improve the quality of host by improving the non-volatile taste components of Lyophyllum decastes mycelium.

 

 
 

The results of the study show that the endophytic bacterial metabolites have a significant promotion effect on the content of mycelial soluble sugar, starch and protein, and have a significant promotion effect on the content of mycelial MSG amino acids, sweet amino acids, bitter amino acids and total amino acids. The total content of cytidine acid, 5'-uridine acid and 5'-nucleotide has a significant promoting effect. Some strains have a significant effect on the equivalent fresh concentration (EUC). In addition, endophytic bacteria metabolites significantly promote the content of mycelial oxalic acid, malic acid, ascorbic acid, acetic acid and organic acids. While promoting the growth of mycelium, the endophytic bacteria of Lyophyllum decastes can also enhance the nutritional value and quality of the fungus by increasing the non-volatile content of the mycelium. From another perspective, it analyzes the promotion of mycorrhizal growth bacteria. The growth function also provides a new perspective for the research of mycorrhizal growth-promoting bacteria, and also provides practical guidance for cultivating high-quality edible fungi.


 

 
 

Related research published in Food Chemistry journal (Article link: https://doi.org/10.1016/j.foodchem.2020.127672). This work was supported by program of Jiangsu Agriculture Science and Technology Innovation Fund, China, Jiangsu Excellent Scientific and Technological Innovation Team, China, Priority Academic Program Development of Jiangsu Higher Education Institutions, China (PAPD), and China Scholarship Council, China.