Microflora for improving the Auricularia auricula spent mushroom substrate for Protaetia brevitarsis production

Baohai Du; Huina Xuan; Lili Geng; Weihang Li; Jie Zhang; Wensheng Xiang; Rongmei Liu; Changlong Shu

doi:10.1016/j.isci.2022.105307

Microflora for improving the Auricularia auricula spent mushroom substrate for Protaetia brevitarsis production

iScience. 2022 Oct 7;25(11):105307. doi: 10.1016/j.isci.2022.105307. eCollection 2022 Nov 18.

Authors

Baohai Du^{1

2}, Huina Xuan^{1

3}, Lili Geng¹, Weihang Li², Jie Zhang¹, Wensheng Xiang², Rongmei Liu², Changlong Shu¹

Affiliations

¹ State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, P. R. China.
² Northeast Agricultural University, HarBin 150030, P. R. China.
³ State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, Key Laboratory of Biopesticide and Chemical Biology of Ministry of Education & Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops & Biopesticide Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, P. R. China.

Abstract

Mushroom cultivation is a sustainable agricultural waste utilization method, but the lack of high-value utilization of the produced spent mushroom substrate (SMS) has hindered the development of mushroom cultivation-based circular agricultural systems. Conversion and utilization of SMS via Protaetia brevitarsis larvae (PBL) have proven to be a high-value AASMS utilization strategy. However, Auricularia auricula SMS (AASMS), which contains woodchips, is less palatable and digestible for PBL. To solve this problem, in this investigation, we screened out microflora (MF) for AASMS fermentation by comparing the fermentation performance as well as the effect on PBL feed intake, weight gain, and AASMS phytotoxic compound removal efficiency. In addition, by bacterial community analysis, the genera Luteimonas, Moheibacter, and Pseudoxanthomonas were predicted to be functional bacteria for AASMS fermentation and contribute to palatability and digestibility improvement.

Keywords: Natural resources; entomology; food science.