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

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

doi:10.3389/fmicb.2023.1274032

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

Front Microbiol. 2024 Jan 12:14:1274032. doi: 10.3389/fmicb.2023.1274032. eCollection 2023.

Authors

Jun Wei¹, Yue-Xin Wang¹, Ti-Kun Guan¹, Qiu-Ying Wang¹, Jiao Zhang¹, Jia-Yan Zhang¹, Jian-Li Wang¹, Qing-Jun Chen¹, Guo-Qing Zhang¹

Affiliation

¹ College of Plant Science and Technology, Beijing Key Laboratory for Agricultural Application and New Technique, Beijing University of Agriculture, Beijing, China.

Abstract

Introduction: Broken eggs are a byproduct of the poultry industry and a potential nitrogen source for mushroom cultivation. However, its feasibility needs to be evaluated experimentally.

Methods: In this study, a series of different addition amounts (0, 1.8, 3.6, 5.3 and 8.5%, w/w) of broken egg mixture (BEM) were applied in the composting cultivation process of oyster mushroom. The physicochemical properties and bacterial communities of composting substrate, and agronomic and nutritional properties of fruiting bodies were determined.

Results and discussion: The results showed that the BEM addition significantly (P < 0.05) increased the total nitrogen content in the composted substrate, and the contents of crude protein, total amino acids and essential amino acids of mushrooms. The P3 treatment (initial C/N of 26:1) showed the highest biological efficiency (BE) of 100.19% and a low contamination rate (CR) of 7.00%, while the higher dosage of BEM (P4 and P5) led to a sharp decrease in BE and a sharp increase in CR. High throughput sequencing revealed that the addition of BEM significantly (P < 0.05) changed the bacterial communities in the substrate at the beginning of composting. Streptococcus and Lactococcus were predominant bacterial genera in BEM treatments at the beginning stage of composting, while Acinetobacter became predominant at the ending stage. The co-occurrence network analysis showed that the P3 treatment demonstrated a much more complex bacterial community. The structural equation model analysis indicated that the addition of BEM affected the bacterial communities and nitrogen metabolism during composting, which further affected agronomic and nutritional properties of oyster mushrooms. An appropriate amount of BEM combined with composting processes can significantly improve the yield and quality of oyster mushroom, providing a new way for efficient utilization of BEM.

Keywords: Pleurotus floridanus; bacterial communities; broken eggs; composting cultivation; nutritional properties.

Grants and funding

The author(s) declare financial support was received for the research, authorship, and/or publication of this article. This work was financially supported by the Beijing Natural Science Foundation (6232003) and Beijing Innovation Consortium of Agriculture Research System (BAIC03).