Bacterial communities during composting cultivation of oyster mushroom Pleurotus floridanus using broken eggs as the nitrogen source and study of agronomic and nutritional properties

• DOI: 10.3389/fmicb.2023.1274032
• Publication Date: 2024-01-14T21:07:08Z
• Authors: Jun Wei; Yue-Xin Wang; Ti-Kun Guan; Qiu-Ying Wang; Jiao Zhang; Jia-Yan Zhang; Jian-Li Wang; Qing-Jun Chen; Guo-Qing Zhang
• Keywords: 0303 health sciences; 03 medical and health sciences; composting cultivation; Pleurotus floridanus; bacterial communities; broken eggs; Microbiology; QR1-502; nutritional properties

Introduction Broken eggs are a byproduct of the poultry industry and potential nitrogen source for mushroom cultivation. However, its feasibility needs to be evaluated experimentally. Methods In this study, series different addition amounts (0, 1.8, 3.6, 5.3 8.5%, w/w) broken egg mixture (BEM) were applied in composting cultivation process oyster mushroom. The physicochemical properties bacterial communities substrate, agronomic nutritional fruiting bodies determined. Results discussion results showed that BEM significantly ( P < 0.05) increased total content composted contents crude protein, amino acids essential mushrooms. P3 treatment (initial C/N 26:1) highest biological efficiency (BE) 100.19% low contamination rate (CR) 7.00%, while higher dosage (P4 P5) led sharp decrease BE increase CR. High throughput sequencing revealed changed substrate at beginning composting. Streptococcus Lactococcus predominant genera treatments stage composting, Acinetobacter became ending stage. co-occurrence network analysis demonstrated much more complex community. structural equation model indicated affected metabolism during which further An appropriate amount combined with processes can improve yield quality mushroom, providing new way efficient utilization BEM.